Print

hot honey chicken sandwich

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hot honey chicken sandwich recipe features incredibly crispy chicken with a perfect balance of sweet and spicy flavors, nestled in a soft bun with tangy pickles. It's a quick, satisfying, and gourmet-worthy comfort food ideal for busy weeknights.

Ingredients

Scale

4 Boneless, skinless chicken thighs (or breasts)
1 cup Buttermilk
2 tablespoons Hot sauce (e.g., Frank’s RedHot)
1.5 cups All-purpose flour
0.5 cup Cornstarch
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
0.5 teaspoon Cayenne pepper (optional, for extra heat)
1 teaspoon Salt
0.5 teaspoon Black pepper
4-6 cups Vegetable oil (for frying)
0.5 cup Honey
2-3 tablespoons Hot sauce (e.g., Frank’s RedHot) (adjust to taste)
1 teaspoon Apple cider vinegar
4 Brioche buns (or potato buns)
Pickle slices for serving
Mayonnaise or a creamy slaw for spreading (optional)

Instructions

  1. Prep the Chicken: Pat the chicken dry with paper towels. Pound the chicken pieces to an even 1/2-inch thickness
  2. Marinate: In a medium bowl, combine the buttermilk and 2 tablespoons of hot sauce. Add the chicken, ensuring it's fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours
  3. Prepare Dredging Station: In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper
  4. Heat Oil: Pour 4-6 cups of vegetable oil into a large Dutch oven or a deep, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature
  5. Dredge Chicken: Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece of chicken generously in the flour mixture, pressing firmly to ensure the coating adheres well. Shake off any excess flour
  6. Fry Chicken: Carefully lower 1-2 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Repeat with the remaining chicke
  7. Make Hot Honey Sauce: In a small saucepan, combine the 1/2 cup honey, 2-3 tablespoons hot sauce, and apple cider vinegar. Heat over low heat, stirring until well combined and warmed through. Taste and adjust hot sauce to your preference
  8. Coat Chicken: As soon as the chicken comes out of the oil, brush each piece generously with the hot honey sauce. Ensure a good, even coating on every piece of chicke
  9. Assemble Hot Honey Chicken Sandwich: Lightly toast your brioche buns. Spread mayonnaise or a creamy slaw on the bottom bun if desired. Place a piece of hot honey-coated chicken on the bun, then top with plenty of pickle slices
  10. Serve: Top with the other half of the bun and serve immediately. Enjoy your amazing hot honey chicken sandwich!

Notes

Don't skip the buttermilk marinade; it tenderizes the meat and helps breading stick for a juicy, flavorful sandwich.

Maintain frying oil temperature between 350-375°F (175-190°C) using a thermometer to prevent greasiness or burning.

Fry chicken in batches; overcrowding the pot lowers oil temperature and leads to soggy chicken.

Press the breading firmly onto the chicken to create a thick, craggy, super crispy crust.

Brush the hot honey sauce onto the chicken immediately after frying while it's hot to help it adhere and caramelize.

Lightly toast your buns for extra texture and to prevent them from getting soggy.

The tangy crunch of pickles cuts through the richness and balances the sweetness and heat.

Chicken Substitution: Use chicken breasts (pounded thin) or crispy tofu for variations.

Gluten-Free Variation: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Dairy-Free Variation: Use dairy-free milk with apple cider vinegar or lemon juice for the buttermilk soak.

Spice Level: Adjust cayenne pepper in dredge and hot sauce in glaze to your preference.

Bun Variations: Potato rolls or regular hamburger buns also work well.

Hot Honey Sauce Add-ins: Experiment with smoked paprika, garlic powder, or brown sugar.

Pickle Choices: Use bread and butter pickles for a sweeter contrast or dill for classic tang.

Storing Cooked Chicken: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Store chicken and buns separately.

Storing Hot Honey Sauce: Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks; gently reheat before use.

Reheating Chicken: For best crispiness, reheat in an air fryer (375°F for 5-8 mins) or oven (375°F for 10-15 mins).

Reheating Sandwiches: Disassemble, reheat chicken and toast bun separately, then reassemble with fresh pickles. Avoid microwaving to preserve crispiness.

Find it online: https://powerecipe.com/hot-honey-chicken-sandwich/