Blackberry Habanero Honey Fried Chicken Sandwich

Add some spice to your day and make a Blackberry Habanero Honey Fried Chicken Sandwich! Oregon Blackberries have so much sweetness and balance the heat from the habaneros which pairs perfectly with crispy juicy chicken. The basil and pickled onion add a bright freshness and make the perfect bite.

Recipe by Dan from

oregon berries food in my beard fried chicken with blackberry habanero honey


For the Blackberry Habanero Honey

2 cups frozen Oregon Blackberries
6 habaneros, stems and seeds removed
1 clove garlic, peeled and cut in half
1 cup honey
2 Tablespoons cider vinegar
½ teaspoon salt

For the Pickled Onions

1 small red onion shaved into thin half circles
½ cup cider vinegar
1 Tablespoon sugar
¼ teaspoon salt

For the Fried Chicken

1 cup buttermilk
1 clove garlic, minced
¼ teaspoon salt
1 large chicken breast, cut in half to form sandwich sized pieces. (If air frying, use 2 boneless chicken thighs with the skin on)
Oil for frying
½ cup flour
½ cup cornstarch
½ teaspoon salt
1 teaspoon black pepper
1 pinch paprika
1 pinch garlic powder
1 egg, beaten

For the Sandwich

About 10 basil leaves
2 brioche buns lightly toasted


Step 1
Make the sauce – Mix the blackberries, habaneros, garlic, honey, vinegar, and salt in a sauce pot and bring to a simmer. Reduce to low and cook for about a half hour. Allow to cool slightly and blend for about 30 seconds with a hand blender until mostly smooth. Strain through a mesh strainer into a container to store until ready to use. If making ahead of time, store in the fridge for up to a week.

Step 2
Make the quick pickled onions – Put the onions into a container, in a microwave safe measuring cup, mix together the vinegar, sugar, and salt and microwave for about 1 minute until hot. Pour this mixture over the onions, top with a little water, cover, and set aside until ready to use. If making ahead of time, store in the fridge for up to 4 days.

Step 3
Marinate the chicken – Mix the buttermilk, garlic, and salt in a zip top bag and add the chicken. Set aside in the fridge for an hour.

Step 4
Prepare the chicken – Preheat the oil to 350°F or air fryer to high/400°F. Mix the flour, cornstarch, salt, pepper, paprika, and garlic powder together in one shallow bowl. In another, beat the egg. One by one, remove a chicken piece from the marinade, draining off excess liquid, and dip it into the flour mix. Then shake off excess flour and dip it into the egg, then back to the flour. Set aside and repeat with the other chicken.

Step 5
Put the chicken into the fryer or air fryer and cook. In the fryer this will take about 5 minutes, in the air fryer, about 30. Lightly brush some warm oil on the chicken in the air fryer at about the halfway point. Cook until the outside is crispy and browned and the inside is at 155°F.

Step 6
Build the sandwich – Toast the buns if desired. Spread a thin layer of mayo on the top and bottom bun. Add the chicken next, followed by the blackberry habanero honey. Top with a few slices of the pickled onion, and a few leaves of basil. Serve and enjoy!