Hot Honey Fried Chicken Sandwich

I love this sandwich because I get several flavors and textures in every bite. The chicken is crunchy on the outside and juicy inside, while the hot honey gives it the perfect combination of sweetness and heat.

I also like that I can adjust the spice level easily. I can keep the hot honey fairly mild or add extra cayenne and hot sauce when I want a fiery sandwich.

The toppings are just as flexible. I can keep things simple with pickles or add coleslaw, lettuce, cheese, or a creamy spicy sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or chicken thighs
• Buttermilk
• Hot sauce
• All-purpose flour
• Cornstarch
• Garlic powder
• Onion powder
• Smoked paprika
• Cayenne pepper
• Salt
• Black pepper
• Vegetable or canola oil for frying
• Honey
• Red pepper flakes
• Hot sauce for the hot honey
• Butter
• Brioche or hamburger buns
• Dill pickle slices
• Mayonnaise
• Lettuce or coleslaw, optional

I like using boneless chicken thighs when I want especially juicy chicken, although chicken breasts work just as well. I use a little cornstarch with the flour because it helps me create an extra-crispy coating.

Directions

I start by preparing the chicken. If I am using chicken breasts, I cut them into sandwich-sized portions and gently pound any thick areas so the pieces cook evenly.

I combine buttermilk with hot sauce, salt, and black pepper in a bowl. I add the chicken, make sure each piece is coated, and let it marinate. I prefer giving it at least 30 minutes, although I can refrigerate it for several hours when I have extra time.

For the breading, I combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow dish.

I remove each chicken piece from the buttermilk and allow some of the excess to drip away. I press the chicken firmly into the seasoned flour mixture, making sure the entire surface is coated.

For an extra-craggy coating, I drizzle a small amount of the buttermilk mixture into the seasoned flour and rub it between my fingers to create little clumps before breading the chicken.

I heat frying oil in a deep skillet or heavy pot to approximately 350°F (175°C). I carefully add the chicken without overcrowding the pan.

I fry the chicken until the coating is deeply golden and crispy and the chicken is completely cooked. I make sure the thickest part reaches an internal temperature of 165°F (74°C).

I transfer the fried chicken to a wire rack so excess oil can drain without making the bottom of the coating soggy.

For the hot honey, I combine honey, red pepper flakes, hot sauce, and a small amount of butter in a saucepan. I warm the mixture over low heat until everything is combined, then remove it from the heat.

I drizzle or brush the warm hot honey generously over the crispy chicken.

I lightly butter and toast my buns until golden. I spread mayonnaise on the bottom bun, add pickles, place the hot honey chicken on top, and finish with additional toppings when desired.

I add the top bun and serve the sandwiches while the chicken is still hot and crispy.

Servings and Timing

I usually get about 4 large sandwiches from one batch.

• Prep time: 20 minutes
• Marinating time: 30 minutes
• Cook time: 20 minutes
• Total time: About 1 hour 10 minutes
• Servings: 4
• Yield: 4 sandwiches

I can marinate the chicken earlier in the day to make the final preparation quicker when I am ready to fry and assemble the sandwiches.

Variations

For an extra-spicy Hot Honey Fried Chicken Sandwich, I increase the cayenne in the flour mixture and add extra hot sauce or chili flakes to the honey.

When I want a milder sandwich, I reduce the cayenne and use less hot sauce in the honey. I still get a sweet-and-savory sandwich with a gentle amount of heat.

For a creamy version, I mix mayonnaise with a little hot sauce, garlic powder, and lime juice. I spread this sauce over both sides of the toasted bun.

I sometimes add coleslaw instead of lettuce. The cool, crunchy slaw gives me a refreshing contrast to the spicy fried chicken and sticky honey.

For a cheesy variation, I place a slice of pepper Jack, cheddar, or American cheese over the hot chicken before assembling the sandwich.

Storage/Reheating

I store leftover fried chicken separately from the buns, sauce, and toppings. Keeping everything separate helps me prevent the breading and buns from becoming soggy.

I place cooled fried chicken in an airtight container and refrigerate it for up to 3 to 4 days.

For reheating, I prefer using an oven or air fryer. I reheat the chicken until thoroughly hot and the coating becomes crispy again.

I avoid adding hot honey before storing the chicken whenever possible. Instead, I reheat the chicken first and drizzle fresh warm hot honey over it immediately before serving.

I assemble leftover sandwiches only after the chicken has been reheated, adding fresh buns, pickles, and sauce at the end.

FAQs

What is hot honey?

Hot honey is a combination of honey and spicy ingredients such as chili flakes, cayenne, or hot sauce. I like it because I get sweetness first followed by a noticeable kick of heat.

How do I keep fried chicken crispy?

I keep my frying oil near 350°F (175°C), avoid overcrowding the pan, and place cooked chicken on a wire rack instead of directly on paper towels. I also wait until shortly before serving to add the hot honey.

Can I use chicken thighs instead of chicken breasts?

Yes. I often prefer boneless, skinless chicken thighs because they stay especially juicy during frying. I trim them into sandwich-sized pieces and make sure they reach a safe internal temperature before serving.

Can I make the hot honey ahead of time?

Yes. I can prepare the hot honey ahead of time and store it in a sealed container. I gently warm it before serving if it becomes too thick to drizzle easily.

What can I serve with a Hot Honey Fried Chicken Sandwich?

I like serving this sandwich with French fries, sweet potato fries, coleslaw, potato wedges, macaroni and cheese, or a simple salad. I also serve extra pickles and hot honey on the side when I want even more sweet and spicy flavor.

Conclusion

This Hot Honey Fried Chicken Sandwich gives me everything I want from a crispy chicken sandwich: crunchy breading, juicy chicken, soft toasted buns, tangy pickles, and a sticky hot honey glaze that balances sweetness with heat.

Hot Honey Fried Chicken Sandwich

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Hot Honey Fried Chicken Sandwiches combine juicy, crispy fried chicken with a sticky sweet-and-spicy honey glaze, tangy pickles, creamy mayonnaise, and toasted buns. The heat is easy to adjust for a bold homemade chicken sandwich.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 sandwiches
• Category: Main Course
• Method: Deep Frying
• Cuisine: American
• Diet: Halal

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs, divided into 4 sandwich-sized pieces
• 1 1/2 cups buttermilk
• 2 tablespoons hot sauce
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 4 cups vegetable or canola oil, or enough for frying
• 1/2 cup honey
• 1 teaspoon red pepper flakes
• 1 tablespoon hot sauce
• 1 tablespoon unsalted butter
• 4 brioche or hamburger buns
• 1 tablespoon butter, softened, for toasting the buns
• 16 dill pickle slices
• 1/3 cup mayonnaise
• 1 cup shredded lettuce or coleslaw, optional

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Instructions

1. If using chicken breasts, cut them into 4 sandwich-sized portions and gently pound thick areas to an even thickness.
2. Combine the buttermilk, 2 tablespoons hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Add the chicken and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to several hours.
3. In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
4. For a craggy coating, drizzle 2 tablespoons of the chicken marinade into the flour mixture and rub it through the flour with your fingertips to create small clumps.
5. Remove one chicken piece at a time from the marinade and allow excess liquid to drip off. Press firmly into the seasoned flour mixture until completely coated.
6. Heat the frying oil in a deep skillet or heavy pot to 350°F (175°C).
7. Carefully fry the chicken in batches without overcrowding the pan for about 5 to 7 minutes per side, adjusting the time for thickness, until deeply golden and crisp and the center reaches 165°F (74°C).
8. Transfer the fried chicken to a wire rack and allow the excess oil to drain.
9. Combine the honey, red pepper flakes, 1 tablespoon hot sauce, and 1 tablespoon butter in a small saucepan. Warm over low heat, stirring until the butter melts and the mixture is smooth.
10. Brush or drizzle the warm hot honey generously over the fried chicken just before assembling the sandwiches.
11. Spread the cut sides of the buns with softened butter and toast them in a skillet until lightly golden.
12. Spread mayonnaise over the bottom buns. Add dill pickle slices, optional lettuce or coleslaw, and one piece of hot honey fried chicken to each bun.
13. Add the top buns and serve immediately while the chicken is hot and crispy.

Notes

• Boneless, skinless chicken thighs are especially juicy, while chicken breasts also work well when pounded to an even thickness.
• Keep the frying oil near 350°F (175°C) and avoid overcrowding the pan for a crispier coating.
• Increase the cayenne, red pepper flakes, or hot sauce for a spicier sandwich.
• For a milder sandwich, reduce the cayenne and hot sauce while keeping the honey for sweetness.
• Coleslaw provides a cool, crunchy contrast to the spicy chicken.
• Store leftover fried chicken separately from the buns, hot honey, and toppings in the refrigerator for 3 to 4 days.
• Reheat fried chicken in an oven or air fryer until thoroughly hot and crispy, then add freshly warmed hot honey before serving.

Nutrition

• Serving Size: 1 sandwich
• Calories: 790 kcal
• Sugar: 28 g
• Sodium: 1380 mg
• Fat: 35 g
• Saturated Fat: 9 g
• Unsaturated Fat: 23 g
• Trans Fat: 0 g
• Carbohydrates: 77 g
• Fiber: 3 g
• Protein: 44 g
• Cholesterol: 130 mg