Harissa Honey Fried Chicken Sandwich
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.
Crunchy fried chicken thigh with a spicy harissa honey glaze on a toasted brioche bun.
Nutrition per serving
Ingredients
Protein
Marinade
Coating
Sauce
Base
Topping
Spice
Fat
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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