UPDATED: Honey butter chicken sandwich

The honey butter melted into the spicy, crunchy chicken, then the cheddar added a kick of salt ⁠— perfection!

Bini really knows how to marry flavors to create the perfect union with this recipe. And even though my chicken looks too dark, it’s likely because of the amount of spices I used because I promise that chicken was cooked just right!

Editor’s note: this recipe is UPDATED based on a conversation with Roaming Rooster’s marketing manager, Jerusalem, who helped me identify an extraneous step I misunderstood from the video. It is now fixed, and is based on the big batch recipe provided to me and my best ability to guess measurements based on previous recipes and my chicken knowledge. I apologize for the error!

Updated, additional top tips:
1) My main mistake was adding an extra step, which I interpreted as a step but was really Bini prepping chicken into the marinade, then also showing the video’s host chicken that was already marinated. I adjusted the recipe below accordingly.
2) Toast your bun with a little bit of butter in the pan, cut side down, to make it crispier. I definitely forgot to do this in my rush to enjoy the melting honey butter.
3) Add more flour to the breading and pound your chicken thin enough (i.e. definitely about or less than 3/4 inch, unlike me) so that the breading does not darken too much.
4) The dipping sauce has similar components to the marinade and flour spice-wise, but you can adjust it to your heat preference, meaning add more cayenne for a hotter experience. Roaming Rooster have 5 spice levels! 

Top tips from me:
1) Make sure to soften your butter fully before adding the honey.
2) If you can, use a brioche bun for your sandwich. If that’s not available, a potato or even hamburger roll works just as well, though it won’t be as structurally sound.
3) The chicken at Roaming Rooster is always free-range, grain-fed and antibiotic-free chicken breast. Some recipes use chicken thighs since they are fattier, but chicken breast will make sure you have chicken in every bite.
4) Make sure the flour for breading is thoroughly spiced.
5) According to Roaming Roosters’ owners, the trick is NOT to over-spice the chicken in the buttermilk marinade or the flour. Let the chicken bring out the flavors.
6) Timing when it comes to cooking the chicken is the most important thing, according to Bini, Michael and Hareg. If the chicken is over-cooked, it will be too dry, and it’s important to not overcrowd the pot. Make sure to use a heat-resistant frying thermometer to make sure your oil is at 300 degrees F, a temperature recommended by the chefs themselves, before dropping each piece of chicken into the pot.
7) My chicken breasts were too thick and had to cook longer, about 8-10 minutes in the oil, so some were too brown. Either use a meat thermometer to check if they’re done or cut the center to make sure it’s cooked through.
8) Use 6 to 8 cups of oil, whichever will make your chicken fully submerged.
9) Another suggested tool to obtain is a METAL slotted spoon, a spider strainer skimmer or, as I did, slotted tongs meant for frying. Be gentle with whatever you use.
10) I definitely suggest using a dutch oven or another pot that heats evenly to avoid your oil burning the chicken in some spots.

It will likely take 30-40 minutes to complete the sandwich; however, account for at least 8 hours to 24 hours to let the chicken marinate properly in spiced buttermilk. This makes about 4 chicken sandwiches.

**Note, this is based on the video and my own guesses on measurements.**
2 chicken breasts, each cut in half — 1 cup buttermilk — for marinade: 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp cayenne, 1 tsp salt, 1 tsp pepper — 2 sticks of butter, room temperature — 6 tbsp of honey, to taste — for breading: 2 cups of flour, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cayenne, 1 tsp masa powder (fine corn meal), 1/4 tsp salt, 1/4 tsp pepper — 6-8 cups of canola or vegetable oil — for sauce: 2/3 cup canola or vegetable oil, 1 tbsp cayenne, 2 tsp each of paprika, garlic powder, onion powder — 4 cheddar cheese slices — 4 buns of your choice


– Pound chicken breasts to about an 3/4 thickness, cut in half vertically to about bun size.

– Combine 1 cup of buttermilk and the spices for the marinade in a medium bowl. Submerge chicken in the marinade, cover and leave in the fridge for 8-24 hours.

– Leave butter out to become room temperature. Once warmed, add honey and whisk to combine.

– Pour oil in dutch oven or pot and heat to 300 degrees F.

– Make the flour mixture in a large bowl. Dredge the marinated  chicken in the flour mixture, making sure it is completely covered but with excess flour shook off.

– Prep the dipping sauce and whisk to combine. Feel free to add more cayenne to make spicier.

– Once the oil is properly heated, drop the chicken into it and let cook for 5 minutes until golden brown. Remove with skimmer, spoon or tongs. It is recommended to make sure the chicken’s temperature is 165 degrees F with a meat thermometer. 

– Dunk each piece of chicken in the sauce briefly before adding to a cooling rack with a pan underneath to collect any excess sauce.

– Spread honey butter on the top half of the bun. Place cheddar cheese on the bottom half.

– Assemble the sandwich and enjoy! Maybe pair it with some pickles or french fries.

Did you make this recipe and have any suggestions? Make sure to leave a comment!

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