How to Make the Perfect Harissa Honey Fried Chicken Sandwich
North African-American Fusion · Hard · 50 min · 4 servings
A crispy buttermilk fried chicken thigh glazed with spicy North African harissa and sweet honey served on a brioche bun with cool slaw. The heat and sweetness create an addictive contrast in every bite.
Why this recipe works
This Harissa Honey Fried Chicken Sandwich recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 760 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 4 piece boneless skin on chicken thighs
- 1 cup buttermilk
- 1.5 cup all purpose flour
- 3 tbsp harissa paste
- 2 tbsp honey
- 4 piece brioche buns
- 1.5 cup shredded cabbage and carrot coleslaw mix
- 3 tbsp mayonnaise
- 1 tsp smoked paprika
- 500 ml neutral oil for frying
Step by step instructions
Step 1: Marinate the Chicken
Submerge chicken thighs fully in buttermilk seasoned with salt and smoked paprika. Marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor.
Step 2: Dredge and Coat
Season flour generously with salt pepper and smoked paprika in a shallow dish. Lift each chicken thigh from buttermilk letting excess drip off then press firmly into the flour coating on all sides. Let rest on a rack for 5 minutes.
Step 3: Fry the Chicken
Heat oil in a deep heavy skillet to 175 degrees Celsius or 350 degrees Fahrenheit. Carefully lower chicken thighs into oil and fry for 8 to 10 minutes turning once until the coating is deep golden and the internal temperature reaches 74 degrees Celsius.
Step 4: Make the Harissa Honey Glaze
While chicken rests whisk harissa paste and honey together in a small bowl until fully combined. Brush the glaze generously over the hot fried chicken immediately after it comes out of the oil.
Step 5: Assemble the Sandwich
Mix coleslaw with mayonnaise and a pinch of salt. Toast brioche buns cut side down in a dry skillet until golden. Layer coleslaw on the bottom bun place glazed chicken on top and close with the top bun.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- harissa paste → gochujang mixed with olive oil for a Korean heat
- buttermilk → plain yogurt thinned with a splash of milk
- brioche buns → potato rolls which are equally soft and slightly sweet
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying in oil that is not hot enough which results in greasy and soggy coating
- Skipping the rest time after dredging which causes the flour coating to fall off
- Adding the harissa honey glaze too early in the cooking process which causes it to burn in the oil
Nutrition facts
Per serving: 760 calories, 42g protein, 74g carbs, 32g fat, 4g fiber.
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