My hot honey chicken sandwich is super crispy and filled with sweet and spicy flavors. It’s marinaded in buttermilk so it’s juicy, tender, and gets a crispier end coating.
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My Favorite Hot Honey Chicken Sandwich Recipe
This honey chicken sandwich was all my husband Ben’s idea, who has started to have an obsession with all things hot honey. And boy, am I glad he does!
I created this recipe to be crispy, spicy, flavorful, and taste like it came from a restaurant, but in an easy way. I put the chicken in some buttermilk the night before and it’s ready to be breaded and pan fried when I’m ready to make dinner.
I’m now finding all the ways to use hot honey chicken because I love it so much that I am now the one who is obsessed!
Looking for more sandwich recipes? Try my steak sandwich, pulled pork sandwich, buffalo chicken sandwich, or turkey avocado sandwich next!
Honey Chicken Sandwich Ingredients
- Chicken breasts – Boneless, skinless chicken breasts are my favorite for this recipe.
- Buttermilk – This rich and creamy ingredient is used as a marinade, helping tenderize the chicken.
- Oil – For the best results when frying, use any neutral oil with a high smoke point.
- All-purpose flour – Forms a crispy coating for the chicken while also creating a surface for the seasoning to stick to.
- Seasoning – A mix of sweet paprika, garlic powder, and onion powder infuses savory, earthy, and warm depth into every bite.
- Butter – I use unsalted butter so that the sweet and spicy flavors stand out without being overpowered.
- Hot honey – Strikes the perfect balance between sweet and spicy! My favorite brand is Mike’s hot honey.
- Chili flakes – Added to taste, every dash of red pepper flake will bring on additional heat.
- Buns – A brioche bun is my favorite because of its soft and fluffy texture, but potato buns are another great choice.
- Toppings – These sandwiches can easily be personalized with everyone’s favorite toppings, including bacon, pickles, cheese, and more.
How to Make a Hot Honey Chicken Sandwich
STEP ONE: Soak the chicken in buttermilk, allowing it to marinate in the refrigerator for at least 30 minutes, up to overnight.
STEP TWO: In a large bowl, combine the flour, sweet paprika, garlic powder, onion powder, salt, and pepper.
STEP THREE: Remove the chicken from the marinade, letting excess buttermilk drip off. Then, coat the chicken in seasoned flour.
STEP FOUR: Fry the chicken in a skillet of hot oil until golden brown and cooked through, about 6 to 8 minutes per side, working in batches as needed. Then, transfer them to a wire rack (with paper towels underneath) so excess oil can drip off.
STEP FIVE: While the chicken cools, prepare the honey butter by melting butter, hot honey, and chili flakes in a small saucepan.
STEP SIX: Brush the hot honey butter mixture over the chicken, then assemble each hot honey chicken sandwich with condiments and toppings. Serve and enjoy!
Recipe tips
- To ensure even cooking, I like to pound any thicker pieces of chicken to a thinner and more even size.
- The wet hand and dry hand method makes it so easy for me to bread the chicken. I use one hand to handle the wet chicken and marinade, and the other hand to focus on the flour coating.
- Allow the breaded chicken to rest for 5 to 10 minutes before frying it so that the crust has time to set.
- I use a meat thermometer to check that the chicken has reached a safe internal temperature of 165 degrees F. It’s so easy to use!
Variations and Substitutions
- If chicken breasts are unavailable, chicken thighs can be substituted. They have a satisfying, juicy texture and richer flavor.
- When I don’t have store-bought hot honey on hand, I make my own by combining regular honey with red pepper flakes and a splash of apple cider vinegar.
- Adding a splash of hot sauce to the buttermilk will infuse additional heat into the recipe. These sandwiches already have spice, but my husband loves the extra kick!
- For a smoky twist, add in a sprinkle of chipotle powder or swap the sweet paprika for smoked paprika.
What to Serve with a Honey Chicken Sandwich
These chicken sandwiches pair wonderfully with classic sides like my easy macaroni salad and my Dutch oven mac and cheese. Some of my other favorites to serve with this sandwich recipe include fresh coleslaw and or a heaping scoop of potato salad. Onion rings, sweet potato fries, and regular French fries are also great options that the whole family will love.
Hot Honey Chicken Sandwich FAQs
How do I get the hot honey chicken crispy?
For extra crunch, I dip the chicken back into the marinade, then return it to the flour and coat it again. This method is called double breading, and it’s my secret trick for the best results!
How should I store leftovers?
Leftover fried chicken can be stored in an airtight container and refrigerated for up to 3 days. For longer storage, I’ll wrap each piece of chicken individually in plastic wrap, then transfer it to a freezer-safe bag and freeze for 2 months.
How do I reheat leftovers?
I like to reheat fried chicken in the oven. At 375 degrees F, the chicken will be warmed through and crispy again within 10 to 12 minutes. Air frying also works well for a quick fix, but I don’t recommend microwaving, as this will turn the breading soggy.
More Easy Chicken Recipes
- Baked chicken wings
- Chicken spaghetti
- Baked boneless chicken thighs
- Chicken tater tot casserole
- Baked chicken tenders
Crispy Hot Honey Chicken Sandwich
Ingredients
Crispy Coating for Chicken
- 2 cups all-purpose flour
- 1 tablespoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Chicken
- 2 cups buttermilk
- 2 large chicken breasts boneless and skinless
- oil for frying
Hot Honey Sauce
- 2 tablespoons unsalted butter
- ¼ cup hot honey
- ½ teaspoon chili red pepper flakes (adjust to taste)
To Serve
- 2 brioche buns
- 2 tablespoons mayonnaise
- 4 lettuce leaves
- 6-8 pickles
Instructions
- Pour the buttermilk into a bowl and add the chicken breasts. Turn them over to coat, then cover and refrigerate them for at least 30 minutes, or up to overnight.
- In a large bowl or plate, combine the flour, sweet paprika, garlic powder, onion powder, salt, and pepper.
- Remove the chicken from the marinade, letting excess buttermilk drip off.
- Place the chicken into the seasoned flour and scoop flour over the top and press gently so it sticks.
- For extra crunch, dip the chicken back into the marinade, then return it to the flour and coat it again.
- Heat some oil in a cast-iron skillet over medium heat (about 1/2-inch deep) and fry the chicken until they become golden brown and are cooked through, about 6–8 minutes per side. Remove them and let them rest on a wire rack or plate.
- In a small pan over medium heat, add the butter, hot honey, and chili flakes. Stir until they are all melted and combined.
- Brush the hot honey butter over the fried chicken. Spread mayonnaise on the buns, add lettuce, pickles, and the chicken. Close the buns and enjoy.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in the oven at 375 degrees F for 10-12 minutes, or in the air fryer.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
