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Crispy Chicken Sandwiches

Crispy Chicken Sandwiches with Hot Honey Aioli and Potato Salad

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Fried chicken and honey are a match made in heaven. Here, we use hot honey for a little kick, then stir into a creamy, sweet, and savory aioli. It's the perfect topping for crispy, shallow-fried chicken breasts sandwiched in buns. For the perfect side, try our take on potato salad: We roast red-skinned potatoes until tender, then mix with sour cream, Dijon, chives, and pickles.

  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 740
  • Protein 51g
  • Total Carb 69g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • chives
    • 1/8 ounce
    • chives
  • sliced dill pickles
    • 1/2 cup
    • sliced dill pickles
  • flour
    • 1/4 cup
    • flour
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • sour cream
    • 1 packet
    • sour cream
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • hamburger buns
    • 2
    • hamburger buns
  • hot honey
    • 1 packet
    • hot honey
  • mayonnaise
    • 1 packet
    • mayonnaise

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients and roast potatoes

    Prepare ingredients and roast potatoes

    Preheat oven to 450ºF. Rinse all produce. Cut potatoes into ½-inch pieces. Thinly slice chives. Roughly chop half of pickles (leave remainder whole for Step 6). On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible. Roast until tender, 12-15 minutes.

  2. Dredge chicken

    Dredge chicken

    While potatoes roast, place flour on a large plate; season with ¼ teaspoon salt and pepper. In a large shallow bowl, whisk 1 egg. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season chicken all over with ¼ teaspoon salt and pepper. Dip chicken in egg, allowing excess to drip off. Dredge in flour, shaking off excess.

  3. Cook chicken

    Cook chicken

    Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side. Transfer crispy chicken to a paper towel–lined plate to drain; set aside for Step 6.

  4. Make dressing and potato salad

    Make dressing and potato salad

    While chicken cooks, in a medium bowl, whisk together sour cream, Dijon mustard, white wine vinegar, chopped pickles, half of chives, ¼ teaspoon salt, and pepper as desired to combine. In a small bowl, reserve 2 tablespoons sour cream–chive dressing and set aside for Step 6. To bowl with remaining dressing, add roasted potatoes and toss to coat, reserving baking sheet for the next step.

  5. Toast buns and make aioli

    Toast buns and make aioli

    Slice buns open horizontally, if they arrived whole, and arrange cut-side up on baking sheet from potatoes. Bake until toasted and light golden, 2-4 minutes, then transfer to serving plates. Meanwhile, in a separate small bowl, whisk together hot honey, mayonnaise, and ⅛ teaspoon salt to combine.

  6. Plate crispy chicken sandwiches

    Plate crispy chicken sandwiches

    Spread bun bottoms with reserved sour cream–chive dressing. Halve each chicken breast, then stack and layer onto bun bottoms (everyone gets 2 pieces). Top with remaining pickles. Spread hot honey aioli over bun tops; close sandwiches. Serve with potato salad and garnish with remaining chives. Dig in!

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