If you’re craving major flavor, irresistible crunch, and a sweet-heat finish that lingers (in the best way), you simply have to make these Hot Honey Fried Chicken Sandwiches. Imagine succulent chicken, coated in a shatteringly crisp crust, dunked in a fiery honey glaze, piled high on toasted brioche with cool, creamy mayo, crisp lettuce, and pickles. Every bite is an absolute showstopper. Whether you’re spicing up a weekday dinner or bringing friends together for game day, these Hot Honey Fried Chicken Sandwiches will have everyone licking their fingers and clamoring for more.
Ingredients You’ll Need
The beauty of Hot Honey Fried Chicken Sandwiches is in the balance of bold flavors and comforting textures—each ingredient matters, from the tangy buttermilk marinade to the buttery brioche buns. Here’s what you need, with some handy tips for making every bite sensational:
- Chicken Thighs (4, boneless, skinless): Juicy thighs guarantee tender, flavorful chicken that stays moist while frying.
- Buttermilk (1 cup): Essential for a tangy marinade that tenderizes and seasons the chicken from the inside out.
- Hot Sauce (1 teaspoon, plus 1 tablespoon for sauce): Adds layers of heat both to the marinade and the sticky glaze.
- All-Purpose Flour (1 cup): Forms the backbone of that crispy, golden crust.
- Cornstarch (1/2 cup): Mixes with flour for an extra-light, shatteringly crisp coating.
- Salt (1 teaspoon): Brings out the flavors in every layer.
- Black Pepper (1/2 teaspoon): Adds an earthy hint of background spice.
- Smoked Paprika (1/2 teaspoon): Subtle smokiness enhances the classic Southern vibes.
- Garlic Powder (1/2 teaspoon): Punches up the savory depth.
- Vegetable Oil (for frying): Neutral oil keeps the focus on your flaky, flavorful chicken.
- Brioche Buns (4): Buttery and slightly sweet, they’re the perfect pillow for your masterpiece.
- Mayonnaise (1/4 cup): Creamy and mild, it balances the spice.
- Shredded Lettuce (1 cup): Cool crunch for contrast.
- Dill Pickle Slices (8): Tangy and crisp—they’re a classic fried chicken companion.
- Honey (1/3 cup): Sweetens the glaze for that signature “hot honey” finish.
- Cayenne Pepper (1/4 teaspoon): Packs a lingering punch—adjust to taste.
- Butter (1 tablespoon): Rounds out the hot honey sauce with a silky, rich finish.
How to Make Hot Honey Fried Chicken Sandwiches
Step 1: Marinate the Chicken
Grab a large bowl and combine your chicken thighs, buttermilk, and that initial splash of hot sauce. Stir everything together until the chicken is well coated, then cover and let it marinate in the fridge for at least an hour (or, for next-level flavor, overnight!). This step ensures your Hot Honey Fried Chicken Sandwiches are deliciously juicy all the way through.
Step 2: Prepare the Dredge
While the chicken is chilling, mix up your dredge in a separate bowl: flour, cornstarch, salt, pepper, smoked paprika, and garlic powder. The combination of flour and cornstarch is the not-so-secret trick for that extra-crispy crust everyone raves about. Don’t skip the pressing step when you coat each thigh—this gets the coating to really adhere and guarantees lots of craggy, crunchy bits after frying.
Step 3: Dredge the Chicken
Working one thigh at a time, let the extra marinade drip off before nestling the chicken into the flour mixture. Press firmly on both sides to really pack on that flavorful crust. Set each dredged piece aside to rest for a bit—this “rest” helps the coating stick when it hits the oil.
Step 4: Fry the Chicken
Heat about two inches of vegetable oil in a sturdy skillet or Dutch oven until it hits 350°F (if you don’t have a thermometer, a little bit of flour should sizzle as soon as it hits the oil). Working in batches, fry the chicken for 6 to 8 minutes, turning once, until it’s deeply golden and cooked through. Drain the pieces on a wire rack or a bed of paper towels to keep them crispy.
Step 5: Make the Hot Honey Sauce
To create that signature drizzle, stir honey, the extra hot sauce, cayenne, and butter together in a small saucepan over low heat. Once the butter melts and the sauce is smooth, generously brush it over every piece of fried chicken. The sweet heat clings to the crevices, making Hot Honey Fried Chicken Sandwiches truly irresistible.
Step 6: Assemble the Sandwiches
Toast your brioche buns until just golden—it makes all the difference. Spread a layer of mayo on the bottom bun, then pile on shredded lettuce and two tangy dill pickle slices. Top with a piece of that glorious hot honey-drizzled fried chicken, cap it with the top bun, and serve right away, while everything’s still warm and crunchy.
How to Serve Hot Honey Fried Chicken Sandwiches
Garnishes
Fresh garnishes make these sandwiches extra-special. A sprinkle of chopped chives or scallions brightens up the plate, or try a dusting of smoked paprika or flaky salt on the hot honey chicken itself. If you’re feeling fancy, a few thin slices of jalapeño add a pop of color and even more heat!
Side Dishes
No one will say no to classic sides like seasoned fries, creamy coleslaw, or a pile of sweet potato chips with these Hot Honey Fried Chicken Sandwiches. If you’re leaning lighter, a citrusy cucumber salad or a tangy vinegar-based slaw helps cut through the richness. Don’t forget the ice-cold lemonade or a craft beer for the perfect partner.
Creative Ways to Present
Take things up a notch by assembling sliders for a party, tucking the spicy fried chicken into mini buns for a bite-sized treat. Or serve build-your-own style: set out all the fixins and let guests create their own Hot Honey Fried Chicken Sandwiches masterpiece. For a brunch twist, add a fried egg on top and a drizzle of extra hot honey on the side.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover chicken, let it cool completely before popping it into an airtight container in the fridge. It will stay fresh for up to three days—just be sure to store the buns, lettuce, and pickles separately so everything stays crisp and delicious.
Freezing
Want to freeze your fried chicken? Let it cool after frying and skip saucing with the hot honey. Freeze pieces spread out on a baking sheet until firm, then transfer to a freezer bag. They’ll keep well for up to a month and can be sauced after reheating for ultimate freshness.
Reheating
To restore that fabulous crunch, reheat your chicken in a 375°F oven for 10 to 15 minutes until hot and crispy. If it’s already sauced, watch closely so the honey doesn’t burn. For frozen chicken, add a few extra minutes of oven time. Assemble your Hot Honey Fried Chicken Sandwiches just before serving for maximum texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, just slice them in half horizontally to create thinner fillets. They’ll still turn out juicy and flavorful—just keep an eye on cooking time, as they may be a bit quicker to fry through.
How spicy are these Hot Honey Fried Chicken Sandwiches?
They deliver a pleasant kick, but not an overwhelming burn. The heat level is easy to adjust to your taste: simply add more or less hot sauce and cayenne to both the marinade and the honey glaze.
Can I bake the chicken instead of frying?
While frying gives the classic crispy texture, you can oven-bake the chicken for a lighter option. Arrange dredged pieces on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F until golden and cooked through, about 20-25 minutes.
What’s the best way to make the hot honey sauce milder?
To keep the flavor but tame the heat, skip the cayenne and use a mild hot sauce. You can also swirl in extra butter for a gentler finish. Taste as you go, and customize to please your crew!
Can I double the recipe for a crowd?
Definitely! This recipe is easy to scale up. Fry the chicken in batches to keep the oil temperature steady, and keep finished pieces warm in a low oven while you work. Just be sure you have plenty of buns and toppings ready!
Final Thoughts
If you’re ready for the ultimate sweet-meets-savory sandwich adventure, these Hot Honey Fried Chicken Sandwiches won’t disappoint. There’s something so joyful about serving up crispy, saucy chicken with all the fixings—especially when you see those happy faces around the table. Go ahead and give this recipe a try; your taste buds (and your friends) will thank you!
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Hot Honey Fried Chicken Sandwiches Recipe
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 sandwiches 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with these Hot Honey Fried Chicken Sandwiches. Crispy, juicy chicken thighs are coated in a spicy-sweet hot honey glaze and sandwiched between soft brioche buns with creamy mayo, crisp lettuce, and pickles.
Ingredients
Chicken:
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Other:
- Vegetable oil for frying
- 4 brioche buns
- 1/4 cup mayonnaise
- 1 cup shredded lettuce
- 8 dill pickle slices
Hot Honey Sauce:
- 1/3 cup honey
- 1 tablespoon hot sauce
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter
Instructions
- Marinate the Chicken: Combine chicken thighs, buttermilk, and hot sauce in a bowl. Marinate for at least 1 hour.
- Prepare the Breading: Mix flour, cornstarch, salt, pepper, paprika, and garlic powder in a bowl.
- Bread the Chicken: Dredge marinated chicken in the flour mixture.
- Fry the Chicken: Fry coated chicken until golden and cooked through.
- Make the Hot Honey Sauce: Combine honey, hot sauce, cayenne, and butter in a saucepan. Heat until smooth.
- Coat Chicken: Brush fried chicken with hot honey sauce.
- Assemble Sandwiches: Toast buns, spread mayo, add lettuce, pickles, and chicken. Serve hot.
Notes
- Adjust hot honey sauce spiciness to taste.
- Substitute chicken breasts if desired.
- For extra crunch, double-coat chicken in buttermilk and flour.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 685
- Sugar: 16g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 11g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
