Lazy hot honey chicken sandwich

For the hot oil sauce

2 tablespoon hot oil from frying the chicken

½ teaspoon sweet paprika

1 tablespoon buffalo hot sauce

1 tablespoon honey

¼ teaspoon garlic granules

For the salad

4 lettuce leaves thinly sliced

Handful rocket/arugula

5g dill finely chopped

1 tablespoon yoghurt

½ tablespoon lemon juice

½ teaspoon black pepper ground

1 tablespoon olive oil

Additional bits

1 focaccia size for 1 person

4 pickle slices or as many as you’d like

½ tablespoon parmesan grated

METHOD

Slice your chicken breasts horizontally to give you 2 chicken cutlets. Place your plain flour (seasoned with salt and pepper) on a plate and whisk an egg in a shallow bowl. Drench your chicken cutlets in flour, then in egg, then back in flour, back in egg, and then back in flour. Scrunch it to get little clumps of flour. This will give us a really nice and crunchy fried chicken.

Place a frying pan/skillet on medium heat and add in 50ml vegetable oil. Once the oil it hot, add in your chicken breast cutlets and fry on each side for 5 minutes, until golden brown. Remove from the oil and set aside on paper towel, to soak up any excess oil.

In a small bowl, combine your buffalo chive butter ingredients. So, combine your butter, mayonnaise, buffalo sauce, chives, and garlic. Give it a good mix and set

In a small bowl, make your hot oil sauce. Add your chicken fried oil to a bowl. Then, add in your smoked paprika, buffalo sauce, honey, and garlic granules.

To make your salad, combine dill, yoghurt, lemon, olive oil, and black pepper in a small bowl. You can also add in some water to thin out the sauce. Give it a mix and then drizzle it over your chopped lettuce and rocket/arugular in a medium-sized bowl. Toss so that the leaves are fully coated in the dressing.

To make your salad, combine dill, yoghurt, lemon, olive oil, and black pepper in a small bowl. You can also add in some water to thin out the sauce. Give it a mix and then drizzle it over your chopped lettuce and rocket/arugular in a medium-sized bowl. Toss so that the leaves are fully coated in the dressing.

Turn on your grill. Slice your focaccia in-half horizontally. Place the two pieces on a baking tray with the crumb side of the focaccia face up (not the crust). Spread your buffalo chive butter on each slice and top with grated parmesan. Place under the grill for a few minutes until golden and bubbling.

Top the bottom side of the focaccia slice with your chicken cutlets, hot buffalo oil, salad, pickles, and then the other side of the focaccia slice.

Get yourself a piece of parchment paper and wrap your hot honey chicken sandwich in the parchment. You can either eat straight away or place in the fridge and eat another time. I love to serve it with an extra side of buffalo and mayonnaise dip. Enjoy!

Recipe credit: Myriad Recipes