Hani Sandwich Recipe
A hani sandwich is a Detroit diner classic that combines crispy fried chicken, melty cheese, and fresh vegetables in a warm pita. It’s hearty, satisfying, and easy to make at home
Want To Make Fresh Pita Bread For Your Hani?
What Goes On A Hani?
A traditional hani starts with breaded and fried chicken tenders tucked inside a soft pita. From there, it’s topped with shredded lettuce, sliced tomatoes, and American oand Swiss cheese. Many people also add mayonnaise or a tangy dressing for extra richness.
What Is A Coney Island Hani?
In Detroit, Coney Island restaurants are famous for their hanis. These versions stick to the same basic formula of fried chicken, pita, cheese, lettuce, tomato, and mayo, but each diner puts its own spin on it. Some use special house dressings, others swap cheeses, and a few add extras like bacon or pickles.
Storage Instructions
A freshly made hani is best eaten right away, but you can store leftovers. Wrap the sandwich tightly in foil or plastic wrap and refrigerate for up to 2 days. To reheat, unwrap and warm the chicken and pita separately in the oven or on a skillet, then reassemble with fresh lettuce and tomato to keep the texture crisp.
- 2 lbs chicken tenderloins
- 1 cup buttermilk
- 1½ tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- several dashes of hot sauce
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 cups vegetable oil
- 6 fresh pitas
- 6 slices American cheese
- 6 slices Swiss cheese
- mayo
- chopped lettuce
- chopped tomato
- Mix all of the marinade ingredients together in a medium sized bowl and add the chicken tenders. Ensure they are all evenly covered. Cover with plastic wrap and marinade in the fridge for at least 30 minutes, or up to 12 hours.
- In a medium sized bowl, combine the flour, baking powder and all of the seasons and stir to combine. Add a few tablespoons of the buttermilk marinade and mix in, so it's a little clumpy.
- Remove the tenders from the marinade and dunk in the dredge. Set tenders aside.
- Add oil to a Dutch oven or heavy bottomed pot over medium high heat. Once the oil is at 350℉, drop 3 – 4 tenders in at a time to not overcrowd. Cook 2 – 3 minutes, flip, and fry another 2 – 3 minutes. Remove tenders once the inside reaches 165℉.
- Take a fresh pita and smear with mayo. Top with a slice of Swiss and American cheese. Then, top with 2 chicken tenders, followed by tomato slices and lettuce. Wrap and enjoy.
