With all this talk about chicken sandwich wars raging between fast-food chains, it’s time to take it to the home kitchen. Make yourself this buffalo chicken sandwich. It’s on a biscuit, with hot honey, cheese, lettuce, and whatever other toppings your heart desires.

I can understand all the hype. Chicken sandwiches are delicious.

This homemade sandwich pairs the fried chicken with some flavorful spice to bring the heat. Throw it on some biscuits and top it with cheese, lettuce, and honey for full-bodied flavor. This one is spicy enough to bring the heat without trying to melt your face off.

It all depends on your own heat tolerance and the intensity of your specific sauce and honey, but this one gives a nice burn to the tongue and throat. However, there are no spicy sweats. So you shouldn’t need milk on hand just to make it through the sandwich.

Versatile Recipe

One of the greatest aspects of this recipe is that you can go almost all from-scratch or go with mostly an assembly approach. And you can also mix and match and make the parts you want to, and purchase pre-made items for the rest.

So, if you are feeling really ambitious, get to work and make every single ingredient. If you need a quick weeknight meal, then grab what you need from the store, heat it up, and get to sandwich building.

Fried chicken – The protein of the dish. Cook some from scratch or use frozen chicken tenders – cooked to package directions. Just make sure that you don’t get ones that come pre-sauced.

Buffalo sauce – A signature hot sauce that coats the chicken. Some pre-made bottles are quite delicious – some chicken wing chains even sell their own. But my go-to buffalo sauce recipe comes from All-Recipes posted by Chef John.

Buttermilk biscuits – The bread of this sandwich gives you something to hold on to while lending a fluffy texture and buttery flavor. Having not found a great biscuit recipe myself (let me know your favorite one, please!), I used pre-made refrigerated biscuit dough. The ones from the pressurized cardboard that pops when opened. UPDATE – I have made my own homemade buttermilk biscuit recipe, and they pair with this sandwich like a match made in heaven

Hot honey – The drizzle of sweet heat that really brings everything into harmony. You can buy some from the store, but it is easy to make at home – especially using my chipotle hot honey recipe.

While making this recipe, I made the buffalo sauce from scratch using the recipe above and had the hot honey I made earlier in the week. But everything else came premade in some way. Still delicious.

Toppings for the Buffalo Chicken Sandwich

Toppings are where you can really let your own taste buds go wild. The list of toppings below give you some options. But don’t feel limited by what I present here.

Cheese – Ooey, gooey flavor that also helps reign in some of the heat the sandwich is packing. For flavors that pair with buffalo, try provolone, Monterey Jack, pepper jack, or even blue cheese crumbles.

Lettuce – Crisp, fresh lettuce of some kind is key. It lends an important fresh crunch to the sandwich. I would recommend a butter lettuce (aka Bibb lettuce). But really any lettuce will do. You could even try using celery to give it some crunch that also pairs well with buffalo sauce.

Sauce – If having only the chicken doused in buffalo sauce is just not enough, then you can top your sandwich with a little extra to kick it up a notch.

Honey – Drizzle liberally. The sweetness really brings the sandwich together. But because it is hot honey, it isn’t sickly sweet.

Bacon – While eating this sandwich, my wife and I both looked at each other and said ‘I wonder how bacon would be in this.’ So even though I don’t have it pictured, give it a try with some ultra crispy bacon.

Make this hot honey biscuit buffalo chicken sandwich exactly how you and your family like it. Don’t be afraid to experiment. And if you find something interesting and delicious, be sure to let me know.

Hot Honey Biscuit Buffalo Chicken Sandwich

Recipe by Marc PetersonCourse: EntreesDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

This hot honey biscuit buffalo chicken sandwich is the perfect harmony of sweet and heat that can be all from-scratch or all pre-made. Note that more prep and cook time are needed if you are making any of the ingredients yourself.

Ingredients

• 6 fried, breaded chicken tenders

• 1 cup buffalo sauce

• 6 slices Monterey Jack cheese

• 6 large buttermilk biscuits

• 6 large leaves of butter lettuce

• 1/2 cup hot honey

• (Optional) 6 slices crispy cooked bacon

Directions

• Put the chicken in a medium-sized bowl, pour the buffalo sauce over the chicken, and toss the chicken until it is all fully coated with sauce
• Lay the chicken out on a baking sheet, top each tender with a slice of cheese, and place it under the broiler on low for a few minutes until the cheese has melted
• Cut the biscuits in half and lay each biscuit out on an individual plate
• Start building the sandwich with the bottom of the biscuit and then layer on the lettuce, cheese-topped chicken, a drizzle (about 1 tablespoon) of hot honey, and the bacon, if using
• Top with the other half of the biscuit and enjoy

The post Hot Honey Biscuit Buffalo Chicken Sandwich appeared first on Do You Roux?.

Sweet and heat are always a delicious combination. And some of my favorite peppers – chipotles – also add smoky notes into the mix. So for this hot honey recipe, we’ll infuse some chipotles into the honey to get a smoky, sweet, and spicy condiment.

For me, this honey concoction gives a ton of flavor with a spice that comes on a little slow. It takes a few seconds, but then your tongue and the back of your throat will feel the burn. It is not quite enough to give the spicy sweats, so judge for yourself whether the spice is right for you. Also, note that its spiciness doesn’t linger.

Make sure to keep the heat low and stir occasionally when simmering it together. We don’t want to burn or caramelize the sugar, just infuse it with some spice and flavor. We also don’t want to lose too much moisture from the honey, because then it will be too thick to pour later once it has cooled. Luckily, because we add some of the adobo sauce to the mix, I don’t think it will thicken too much.

Note that you can make a super-quick version of this by just heating the honey for 45 seconds in the microwave and mixing with 3 tablespoons of ground, dried chipotle pepper. It doesn’t have quite as robust a flavor, but it gets the job done with no need to heat anything on the stove.

How to Use the Hot Honey

Though you could eat some of this hot honey all by itself, that is not its intended purpose. It is meant to be used as a condiment to dip, drizzle, and drench its unique flavor on everything you want to eat.

You can honestly try this hot honey out in combination with your favorite recipes. The honey does help tame some of the heat of the peppers. So don’t be afraid to experiment. Use a beautiful olive wood honey dipper to easily spread it around.

Pizza, fried chicken, buttermilk biscuits, wings, cheese and crackers, ice cream, corn on the cob, BBQ sauce. All of them pair wonderfully with this hot honey recipe. Your imagination is truly the limit. Just try to think of anything that would go well with a spicy-sweet combo.

Recipes to try with hot honey:

• Buffalo Hot Honey Biscuit Sandwich
• Honey, Watermelon, and Feta Salad
• Honey-Glazed Salmon
• Chicken and Waffles

Chipotle Hot Honey Recipe

Recipe by Marc PetersonCourse: SaucesDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Smoky, spicy, and sweet, this chipotle hot honey recipe makes a perfect dip or drizzle to add some extra zing to your favorite dish.

Ingredients

• 1 cup honey

• 1 can chipotle peppers in adobo

• 1 teaspoon ground dried chipotle pepper

Directions

• Open the can of chipotle peppers, take two peppers out, and chop them
• Take 1 tablespoon of the adobo sauce from the can of peppers – store leftovers from the can in the fridge for other recipes
• Add honey, chopped peppers, and dried pepper to the saucepan and stir to combine
• Simmer on low for 30 to 60 minutes, stirring occasionally
• Strain it through a fine mesh strainer while it is still hot
• Store in an airtight container in the fridge for up to 3 months

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