Hot Honey Chicken Sandwich

This Hot Honey Chicken Sandwich is perfectly balanced with a moist and crispy fried chicken thigh drizzled with sweet and spicy hot honey sauce nestled between crunchy lettuce and pickles all on a soft toasted brioche bun.

This is one seriously delicious sandwich. Well-seasoned chicken thighs are fried to a deep golden brown and then coated in a spicy red pepper flake and hot sauce-infused honey sauce. The soft and sweet brioche buns are buttered and toasted then topped with creamy mayo, cool iceberg lettuce, and crunchy dill pickles.

If you’re a fan of drive-thru fried chicken sandwiches, then you will love this homemade version.

Need some sides for your sandwich? Try these Caramelized Brussels Sprouts with Bacon or this Mexican Street Corn Salad. Not what you’re looking for? Check out my collection of side dishes to find just the right one!

Ingredients

Ingredient Notes

Chicken – boneless skinless chicken thighs are great for frying. They’re a great shape and size, don’t dry out easily, and have a ton of flavor.

Buttermilk – the acids in buttermilk helps to tenderize the chicken. It is also used as the binding agent when dredging the chicken in seasoned flour.

Flour – all-purpose flour will become the crispy outer part of the fried chicken.

Spices – add flavor to both the buttermilk marinade as well as to the flour breading.

Honey – I suggest using local honey when possible.

Red Pepper Flakes – add heat to the honey.

Hot Sauce – adds flavor and more heat to the hot honey sauce.

Brioche Buns – the sweetness of brioche buns goes well with the savory fried chicken and the hot honey sauce.

Oil (not pictured) – use an oil that has a high smoke point. Canola and peanut oil are good options.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Mix together buttermilk, paprika, kosher salt, garlic powder, cayenne, and black pepper until well combined.

Add the chicken, cover, and chill for at least 4 hours or up to 24 hours.

Step 2:

While the chicken is marinating, make the hot honey sauce.

Place the honey and pepper flakes in a saucepan over medium-low heat, stirring occasionally. Remove from the heat after small bubbles form around the edges. Mix in the hot sauce. Store at room temperature until ready to use.

Step 3:

About 30 minutes before you want to start frying, place the oil in a large heavy-bottomed pot like a Dutch oven. You want the oil to be about 3 inches deep.

Turn the heat to between medium and medium-high and heat the oil to 350 degrees F.

Step 4:

Place a wire rack on a baking sheet and set aside.

Whisk together the flour, paprika, garlic powder, kosher salt, cayenne, and black pepper.

Step 5:

Working one at a time, pull the chicken out of the buttermilk marinade but don’t shake off the excess buttermilk. Place the chicken thigh in the flour mixture to dredge.

Using your hands, firmly press the flour onto the chicken in a squeezing motion. There should be a thick layer of craggy bits. Place the breaded chicken thighs on a wire rack on a baking sheet to sit for about 20 minutes while the oil heats.

Step 6:

Once the oil has come up to temperature, carefully place two breaded chicken thighs into the oil. Cook for 6 to 8 minutes, flipping once, until golden brown and cooked through to an internal temperature of 165 degrees F.

Using tongs, remove them to a wire rack. Then, continue with the other two chicken thighs.

Step 7:

While the chicken thighs are frying, butter the buns and place them on a baking sheet butter side up. Broil them on high for 2 to 3 minutes or until browned.

Step 8:

Finally, assemble the hot honey chicken sandwiches.

Spread mayo on each half of the bun, add shredded iceberg lettuce to the bottom bun, top with a fried chicken thigh, drizzle with the hot honey, add pickles, and finally the top bun. Serve immediately.

Tips & Tricks

• The marinade and flour are seasoned with the same spices. To save time, add the spices to the flour when preparing the marinade. Keep the seasoned flour in a closed container until you’re ready to use it.
• Don’t let the honey boil. This can result in unpleasant texture and flavor changes. Once the honey becomes warm and develops small bubbles around the edges, remove it from the heat.
• A thermometer is the best way to check the temperature of your oil and the internal temperature of the chicken.

Substitutions & Variations

• Chili powder is a good substitution for cayenne if you don’t have it.
• Other types of buns that would be great with this sandwich are King’s Hawaiian, challah, sourdough, or any type of bun you like!
• Add the toppings you like. Pickles and lettuce add freshness and crunch, but tomatoes, onions, and cheese would all be great additions.

Storage & Reheating

Storage

Keep the fried chicken in an airtight container in the fridge for up to 3 days.

Reheating

The best way to reheat the fried chicken is in an air fryer. Turn the heat to 375 degrees F and cook for 5 to 7 minutes or until warmed through.

The next best way is on a wire rack in a 375-degree F oven for 5 to 7 minutes.

Note: I do not suggest microwaving as the breading will become soggy.

Frequently Asked Questions

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