Hot Honey Chicken Sandwich

This hot honey chicken sandwich is my go-to when I want something crispy, juicy, and packed with sweet heat all in a handheld meal. The spicy coating, finger-licking hot honey glaze, and cooling garlic mayo make every bite pop. If you crave that fried chicken crunch but want an upgrade from the drive-thru, this recipe is where I turn when friends come over or I want to spoil myself.

I first served these for a weekend dinner in and it instantly became everyone’s top request. The sweet spicy glaze adds something special you just do not get from a regular chicken sandwich.

Ingredients

• Buttermilk: Brings juiciness and tenderizes the chicken Choose a thick, full-fat buttermilk for best results
• Hot sauce: Adds tangy heat in both the marinade and glaze Frank’s or your favorite brand works
• Ground paprika: Gives color and gentle warmth Opt for a fresh and vibrant spice
• Garlic powder: Punches up savory notes Go for a brand without anticaking agents
• Kosher salt: Brings all the flavors into balance Look for flaky coarse salt
• Black pepper: Adds sharpness Freshly ground for stronger flavor
• Boneless skinless chicken breasts: Go for even thick pieces and slice them in half horizontally for even cooking
• Honey: Provides a sticky sweet base Raw or local honey brings the most character
• Crushed red pepper flakes: Layers more heat in the sauce Use fresh and vibrant flakes
• Cayenne pepper: Builds a slow spicy burn Taste before adding if you are sensitive to spice
• Mayonnaise: Gives a cooling creamy contrast Choose a rich full-fat mayo
• Garlic: Fresh and minced or pressed for the mayo
• Lemon juice: Adds brightness to the mayo Always use fresh squeezed
• All-purpose flour: Builds that crust Look for an unbleached variety
• Cornstarch: Crucial for crispiness A fine white powder with no off-odors makes the crispiest breading
• Vegetable oil: High smoke point for frying Grab a neutral type like canola or sunflower
• Brioche buns: Pillowy and buttery for the best bite Toasting brings out the flavor
• Lettuce leaves: Use crisp romaine or green leaf for snap and freshness
• Pickles: Briny kick—the ultimate fried chicken partner I love a thick crinkle cut

Step-by-Step Instructions

Marinate the Chicken:

Mix buttermilk with hot sauce ground paprika garlic powder salt and black pepper in a large bowl Stir well and add the chicken fillets fully submerged Cover and refrigerate for at least thirty minutes or up to overnight The longer they marinate the juicier and more flavorful your chicken will be

Make the Hot Honey Sauce:

In a small saucepan combine honey hot sauce red pepper flakes cayenne pepper and garlic powder Place over low heat and stir until it begins to bubble slightly Let it simmer gently for three to four minutes stirring often Remove from heat and allow it to cool as the sugars thicken up

Prepare the Garlic Mayo:

Finely mince or press garlic Stir with mayonnaise and fresh lemon juice in a small bowl Mix until very smooth and set aside You want the flavors to meld here so prepping a bit ahead is even better

Mix the Breading:

In another bowl whisk together flour cornstarch cayenne pepper kosher salt and black pepper until completely blended The cornstarch is key for that shattery outer crust

Heat the Oil:

Fill your deep fryer or Dutch oven with enough vegetable oil to submerge the chicken pieces Heat over medium-high until the temperature reaches three hundred forty degrees Fahrenheit Use a thermometer and keep an eye on the heat so your oil is neither too hot nor too cool

Dredge the Chicken:

Take the chicken out of the marinade letting the excess drip off Coat thoroughly in the flour and cornstarch mixture Press the breading onto all sides for best crispiness

Fry the Chicken:

Fry two pieces at a time Do not crowd the pot Lower each piece carefully into the hot oil and cook for about seven to eight minutes per side Adjust the heat as needed and flip halfway through Once the crust is deep golden and the internal temperature reads one hundred sixty five degrees Fahrenheit they are ready Drain on a paper towel lined rack

Toast the Buns:

Slice the brioche buns and toast each side until golden A dry skillet works well or you can use your broiler for speed

Assemble the Sandwich:

Spread a thick layer of garlic mayo on the underside of each toasted bun Add a generous leaf of lettuce Set one hot crispy chicken fillet on top of the lettuce Drizzle with warm hot honey sauce Layer on pickles then close with the top bun Serve right away for the ultimate bite

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The sweet heat of hot honey is why I keep coming back to this recipe I still remember my niece seeing that sticky sauce and getting so excited She claimed it was the best chicken sandwich in the world—makes me smile every time I fry a batch

Storage Tips

Store any leftover fried chicken in an airtight container in the refrigerator for up to three days To refresh that crispy texture warm it in a three hundred fifty degree oven for ten minutes or until sizzling Do not assemble sandwiches until ready to eat as the buns and lettuce can get soggy

Ingredient Substitutions

You can easily swap chicken thighs for breast if you like a juicier cut For the honey try maple syrup for a different twist If you are not a fan of mayo Greek yogurt works for the garlic sauce Gluten free flour and cornstarch work if needed Swap lettuce for crunchy slaw or your favorite greens

Serving Suggestions

These sandwiches are the star of any dinner but also perfect for parties or picnics Serve with fries onion rings or even a simple side salad I love piling up some extra pickles on the side and sometimes tossing in a bit more hot sauce for brave friends A cold sweet iced tea rounds it all out

Hot Honey’s Backstory

Hot honey comes from a long southern tradition of spicing and sweetening fried foods It was popularized by New York pizza spots but its roots go much deeper I love how this one sauce brings family around the table everyone has their own spice limit and the drizzle lets you control just how much burn you want

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Frequently Asked Questions

→ How can I achieve the crispiest chicken fillets?

Let excess marinade drip off before dredging in the flour mix, and fry at 340°F to ensure a crunchy coating that adheres well.

→ Can I use an oven instead of frying?

Frying yields the crispiest texture, but baking on a wire rack at high heat can still produce a satisfying crunch.

→ What makes hot honey sauce special?

Hot honey combines sweetness and heat, using honey and chili elements, creating a spicy glaze that contrasts perfectly with the chicken.

→ How do I keep fried chicken warm during assembly?

Place cooked fillets on a wire rack inside a low oven to keep them warm and crisp until you're ready to serve.

→ What are the best toppings for this sandwich?

Lettuce and pickles offer crunch and tang, complementing the hot honey glaze and creamy garlic mayo beautifully.

→ Is it possible to prepare elements ahead?

You can make the hot honey sauce and garlic mayo a day ahead, storing them covered in the fridge until ready to use.