Gluten-Free Nashville Hot Honey Chicken Sandwich
Published Oct 04, 2023
This post contains affiliate links. Please see our disclosure policy.
Have you heard of the latest food trend called the hot honey chicken sandwich? This trend originated in Nashville with their famous hot chicken and now with hot honey taking the world by storm we get this delicious food trend. This Gluten-Free Nashville Hot Honey Chicken Sandwich is an allergen friendly way to part take in this delicious food trend.
There are so many flavors to enjoy in this sandwich from the hot honey to the pickles to the chicken. Every flavor gets to shine thanks to the Marukan Genuine Brewed Rice Vinegar in this recipe. This vinegar is great for pickling foods giving a mouthwatering sour flavor. Bringing out all the sweetness and spiciness in this recipe, Marukan Genuine Brewed Rice Vinegar lets every flavor shine in this recipe.
Give this chicken sandwich a try! It will be your new weekly dinner staple.
Get more chicken recipes here.
Homemade Refrigerator Pickles
Ingredients
- 12 ounces seedless cucumber, , sliced into ¼ inch coins
- 5 large springs fresh dill, , roughly chopped
- 4 cloves garlic, , thinly sliced
- 1 bay leaf
- 1 cup hot water
- 1 cup Marukan Genuine Brewed Rice Vinegar
- 1 tablespoon sugar
- 1 tablespoon kosher or fine sea salt
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- ¹/₈ teaspoon crushed red pepper flakes
Instructions
- Layer cucumbers, dill, garlic, and bay leaf into a quart mason jar.
- Combine rest of the ingredients in liquid measuring cup and stir until the sugar salt dissolves. Let cool. Pour over the cucumbers. Secure lid of jar and refrigerate for at least 1 day.
- Can be stored, covered, in the refrigerator for 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Hot Sauce
Ingredients
- 20 Fresno Chilies
- 5 large garlic cloves, , smashed
- 1 teaspoon kosher salt
- 1 ½ cups Marukan Genuine Brewed Rice Vinegar
Instructions
- Wearing gloves, slice off the tops of the chilies.
- For a hotter hot sauce, slice the chilies into 1-inch pieces, leaving the seeds in. For milder hot sauce, slice chilies in half lengthwise, scrap out the seeds, and cut into 1–2 inch pieces. You can also do a combination of seeds and no seeds.
- Place chilies in a small saucepan with the garlic, salt, and vinegar. Bring to a boil, cover pan, reduce heat, and simmer for 20 minutes or until the peppers and garlic are very soft.
- Pour mixture into high-speed blender and blend, starting on low and gradually increasing the speed to high, until completely smooth, about 2 minutes, scraping down the sides of the jar as needed.
- Pour mixture though a funnel into hot sauce bottles or pour into small mason jars. Let cool completely. Cover bottles or jars. Store covered, in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slaw
Ingredients
- 7 ounces (about half a bag) prepared coleslaw mix
- 6 tablespoons mayonnaise
- 1 ½ tablespoons Marukan Genuine Brewed Rice Vinegar
- 1 ½ tablespoons sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Combine and refrigerate for 1 hour before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hot Honey
Ingredients
- ½ cup honey
- 4 teaspoon hot sauce
Instructions
- Heat honey and hot sauce together over low heat, stirring, just until combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
Instructions
- Season chicken thighs with salt and pepper. Let sit while preparing the brine and dredge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brine
Ingredients
- 1 cup milk, (any kind)
- 1 tablespoon Marukan Genuine Brewed Rice Vinegar
- 2 large eggs
- 1 tablespoon hot sauce
Instructions
- Combine milk and vinegar in a mixing bowl. Let sit for 5 minutes. Whisk in eggs and hot sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dredge
Ingredients
- 1 ½ cups gluten free flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Combine in a different mixing bowl.
- Frying the Chicken
- Place a wire rack over a baking sheet.
- Dip the chicken into the flour, then into the brine, then back into the flour, shaking off any excess.
- Fill a heavy bottomed or cast iron pot with enough vegetable oil to come up about 1½ inches. Heat to 350°F.
- Fry, turning every minute, until golden brown and chicken reaches an internal temperature of 160-165°F. About 6-7 minutes. Place on cleaned wire rack. Brush with hot honey.
- Lightly toast 4 gluten-free hamburger buns.
- Place slaw on the bottom bun. Top with chicken, then homemade pickles, and finally, top bun.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
