hot honey chicken sandwich

Name: Hot Honey Chicken Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 boneless, skinless Chicken breasts; 1 cup All-purpose flour; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 1 cup Buttermilk; 1 cup Panko breadcrumbs; 0 cup Vegetable oil (For frying); 0.25 cup Honey; 0 teaspoon Red pepper flakes (or to taste); 2 Brioche buns; 0 Lettuce leaves; 0 Pickle slices

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Okay, so confession time: if there’s one sandwich that has completely stolen my heart (and my family’s tastebuds) recently, it’s this hot honey Chicken Sandwich. It’s the kind of thing that makes you close your eyes and just savor every single bite. You know those meals that just instantly make your day better? This is it. It’s got that perfect balance – a little bit of sweet, a whole lot of heat, and that satisfying crunch from perfectly fried chicken. It’s like a flavor party happening right on your plate. I know, I know, there are a million chicken sandwiches out there, but trust me, this hot honey chicken sandwich is in a league of its own. It’s surprisingly easy to whip up, too, which is always a huge win in my book, especially on those chaotic weeknights when dinner needs to happen like, yesterday.

What is the Hot Honey Chicken Sandwich?

So, what exactly *is* this magical creation? At its core, it’s a beautifully fried chicken cutlet – think juicy on the inside, crispy on the outside – nestled into a soft bun, and then absolutely drenched in a glorious, sticky, sweet-and-spicy hot honey glaze. We’re talking layers of flavor here. It’s not just heat for heat’s sake; the honey mellows it out, creating this addictive, complex sauce that coats everything. It’s like a warm hug with a little kick! The name itself, “hot honey chicken sandwich,” pretty much tells you everything you need to know: it’s bold, it’s a little bit daring, and it’s utterly delicious. It’s the kind of sandwich that makes you forget all your troubles for a few minutes while you’re eating it. It’s essentially comfort food elevated, and who doesn’t love that?

Why you’ll love this recipe?

There are so many reasons why this hot honey chicken sandwich has become my go-to, and I have a feeling you’re going to feel the same way. First off, the flavor explosion is just unreal. You get that initial sweet hit from the honey, followed by a gentle warmth from the chili, and then the savory, perfectly seasoned chicken. It’s a symphony in your mouth! And honestly, the simplicity of it all is a game-changer. I’ve tried making fancier chicken sandwiches that end up taking forever, but this one? It comes together surprisingly quickly, making it a lifesaver on busy nights. Plus, it’s wonderfully cost-effective. You don’t need any fancy or expensive ingredients; everything is readily available at your local grocery store. What I love most about this recipe, though, is its versatility. While it’s fantastic on a bun, I’ve also served the fried chicken with the glaze over rice, and it’s equally divine. It’s just one of those recipes that hits all the right notes. It’s a step up from your average fried chicken sandwich, but it doesn’t require a culinary degree to make, which is a huge win in my book. If you’re a fan of my Spicy Fried Chicken: What are some good recipes for this?Is this a good book?

How to Make the Hot Honey Chicken Sandwich

Quick Overview

This hot honey chicken sandwich is all about achieving that perfect Crispy Chicken and then smothering it in an irresistible sweet and spicy glaze. We’ll be doing a quick brine for super tender chicken, a simple dredge for maximum crunch, frying it to golden perfection, and then finishing it off with that luscious hot honey sauce. It’s a straightforward process, and the results are absolutely restaurant-worthy. You’ll be amazed at how simple it is to create such incredible flavor. The beauty is in the layers – each element plays its part perfectly.

Ingredients

For the Chicken:

You’ll need about 1.5 pounds of boneless, skinless chicken thighs or breasts. Thighs tend to stay a bit juicier, but breasts work great too if you trim any excess fat. For the brine, I always use 4 cups of buttermilk (it makes the chicken so tender!), 1 tablespoon of salt, and 1 teaspoon of Black Pepper. You can add a splash of hot sauce to the brine if you want to kick up the heat from the get-go, but it’s totally optional!

For the Dredge:

This is where the crunch comes from! You’ll need 2 cups of all-purpose flour, 1/4 cup of cornstarch (this is my secret for extra crispiness!), 2 teaspoons of salt, 1 teaspoon of smoked paprika (adds such a lovely depth!), 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Whisk it all together well in a shallow dish. And for frying, you’ll need about 3-4 cups of neutral oil like canola, vegetable, or peanut oil. Make sure you have enough to generously cover the bottom of your pan.

For the Hot Honey Glaze:

This is the star! You’ll need 1/2 cup of honey, 2-3 tablespoons of your favorite hot sauce (I love a good Frank’s RedHot or a sriracha, but use what you have!), and 1 tablespoon of unsalted butter. That’s it! So simple, yet so decadent. Sometimes I add a tiny pinch of cayenne pepper if I’m feeling extra spicy, but the hot sauce usually does the trick.

For Assembly:

You’ll need four good quality burger buns (brioche is my absolute favorite for this), some pickles for that essential tangy crunch, and maybe a simple slaw if you’re feeling fancy, but it’s not strictly necessary!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that chicken marinating. In a bowl, combine the buttermilk, salt, pepper, and optional hot sauce. Add your chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours. While the chicken is marinating, place your frying oil in a heavy-bottomed skillet (like a cast iron or Dutch oven) over medium-high heat. You want the oil to reach about 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny pinch of flour in; it should sizzle immediately.

Step 2: Mix Dry Ingredients

While the oil is heating up, it’s time to get our dredging station ready. In a shallow dish or pie plate, whisk together the flour, cornstarch, salt, smoked paprika, garlic powder, and onion powder. Make sure it’s all really well combined so every piece of chicken gets that delicious coating.

Step 3: Mix Wet Ingredients

This step is for our hot honey glaze. In a small saucepan over low heat, combine the honey, hot sauce, and butter. Stir gently until the butter is melted and everything is well incorporated. Keep it warm on very low heat while you fry the chicken. Don’t let it boil! If it gets too thick, you can add a tiny splash more hot sauce or a teaspoon of water.

Step 4: Combine

Now for the chicken! Take one piece of chicken at a time from the buttermilk brine, letting any excess drip off for a second. Dredge it thoroughly in the seasoned flour mixture, pressing gently to ensure it’s completely coated. Make sure every nook and cranny is covered. Set the coated chicken aside on a wire rack or a clean plate for a few minutes to let the coating adhere. This helps create an even crispier crust!

Step 5: Prepare Filling

This step is more about preparing your chicken for the final assembly. Once the chicken is dredged and ready, and your oil is at temperature, it’s time to fry. Carefully lay the coated chicken pieces into the hot oil, being careful not to overcrowd the pan (this lowers the oil temperature and makes the chicken greasy). You’ll likely need to fry in batches.

Step 6: Layer & Swirl

This step is all about frying the chicken to golden-brown perfection! Fry for about 5-7 minutes per side, depending on the thickness of your chicken, until it’s golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Use tongs to carefully remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This also keeps the bottom from getting soggy. Repeat with the remaining chicken.

Step 7: Bake

This step is more of a “keep warm” function rather than active baking. Once all your chicken is fried, you can place the cooked chicken pieces on a baking sheet in a warm oven (around 200°F / 95°C) while you finish the glaze and assemble the sandwiches. This keeps it hot and crispy. I usually do this for about 5-10 minutes.

Step 8: Cool & Glaze

Now for the magic! While the chicken is still warm (but not piping hot), place your fried chicken pieces in a bowl. Pour about half of the warm hot honey glaze over the chicken and gently toss to coat. You want it sticky and glossy, but not drowning. You can add more glaze if you like it extra saucy. You can also brush some glaze onto the inside of your toasted buns if you’re feeling particularly indulgent!

Step 9: Slice & Serve

Toast your burger buns lightly, either in a toaster, under the broiler, or in a dry skillet. Place a generous piece of the glazed fried chicken onto the bottom half of each bun. Top with your favorite pickles – I love a good Dill Pickle here for that tangy contrast. Add the top bun, and behold your glorious hot honey chicken sandwich! Serve immediately while it’s hot and crispy.

What to Serve It With

This hot honey chicken sandwich is so incredibly satisfying on its own, but it also plays wonderfully with a few sides. For a really satisfying breakfast (yes, I’ve done this!), I love pairing it with a simple fried egg on top of the chicken and maybe some crispy hash browns. It’s decadent but oh-so-worth-it. For brunch, it feels extra special served with a bright, zesty citrus salad or a creamy avocado salad. The freshness cuts through the richness of the chicken beautifully. If you’re looking for a dessert-like experience (hear me out!), it’s surprisingly good with a scoop of vanilla bean ice cream on the side – the sweet and spicy notes play off each other in the most unexpected way. And for those cozy snack times, a simple side of sweet potato fries or even just some crunchy kettle chips are perfect. My kids go crazy for this with a big bowl of homemade coleslaw; the creamy, tangy slaw is the perfect counterpoint to the spicy chicken.

Top Tips for Perfecting Your Hot Honey Chicken Sandwich

Alright, let’s talk about making this the absolute best it can be. First, for the chicken itself, don’t skip the buttermilk brine! It’s the secret weapon for super tender and juicy chicken, even after frying. I’ve tried it without, and while it’s still good, it’s just not *as* good. For the dredge, make sure your flour mixture is well-seasoned. Bland chicken is just sad. I like to add smoked paprika because it gives a subtle smoky flavor that complements the heat of the glaze perfectly. When you’re frying, resist the urge to overcrowd the pan. Seriously, I’ve made that mistake countless times, and it leads to greasy, unevenly cooked chicken. Patience is key here; let each batch fry properly. For the hot honey glaze, taste as you go! Everyone’s spice tolerance is different, and the heat level of hot sauces can vary. Start with 2 tablespoons and add more if you want it spicier. If it gets too thick, a tiny splash of water or more hot sauce will loosen it up. I’ve also found that adding a tiny pinch of flaky sea salt right before serving on top of the glaze makes a world of difference; it adds little pops of salty goodness. For the buns, toasting them is a must. It prevents them from getting soggy from the glaze and adds a lovely textural contrast. You can toast them in a pan with a little butter for extra flavor – trust me on this one!

Storing and Reheating Tips

This is a bit of a tricky one because, let’s be honest, hot honey chicken sandwiches are *best* enjoyed immediately when that chicken is piping hot and super crispy. However, life happens! If you have leftovers, the best way to store them is to let the chicken cool down completely, then store it in an airtight container in the refrigerator for up to 2-3 days. It’s important to store the chicken and the buns separately if possible, as the glaze can make the buns soggy over time. For reheating, I’ve found the best method is to pop the chicken in a preheated oven at around 350°F (175°C) for about 8-10 minutes, or until warmed through and slightly crisped up again. Microwaving can make it a bit rubbery, so I try to avoid that if I can. You can also reheat the chicken in an air fryer for even crispier results. For the glaze, if you have any leftover, you can gently warm it on the stovetop. If it’s too thick, add a tiny bit of water or hot sauce. If you plan on making this ahead and just assembling later, I’d recommend frying the chicken, storing it, making the glaze, and then just warming and glazing right before serving. For the glaze itself, it can be stored in a jar in the refrigerator for a couple of weeks. Just gently reheat it before using.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this gluten-free, you’ll want to use a good quality gluten-free all-purpose flour blend for your dredge. Ensure the blend has a good mix of starches and flours for a crispy coating. You might also want to add a little extra cornstarch (about 1-2 tablespoons more) to the flour mix for extra crispiness. For the buns, look for your favorite gluten-free hamburger buns. The brine and glaze are naturally gluten-free, so you’re mostly covered there! The texture might be slightly different, but the flavor will still be amazing.

Do I need to peel the zucchini?

You know, this is actually a question that gets asked a lot for some recipes, but for *this* hot honey chicken sandwich, there’s no zucchini involved! We’re focusing on perfectly fried chicken and that amazing glaze. So, no peeling needed here! If you’re thinking of a different recipe, let me know, but for this one, we’re all about the chicken and the sweet heat.

Can I make this as muffins instead?

That’s a fun thought! While the direct “muffin” adaptation isn’t really applicable here since it’s a sandwich with fried chicken, you *could* absolutely adapt the flavor profile. Imagine mini fried chicken bites tossed in hot honey glaze served alongside some cornbread muffins! Or, if you were thinking of a sweet muffin, this recipe isn’t designed for that. The hot honey chicken sandwich is truly all about that savory, crispy chicken with a sweet and spicy kick.

How can I adjust the sweetness level?

This is totally adjustable! If you prefer it less sweet, start with 1/4 cup of honey and 3 tablespoons of hot sauce, tasting and adjusting as you go. You can always add more honey if it’s not sweet enough, but it’s harder to dial back the sweetness if you add too much at once. Using a spicier hot sauce will also help balance the sweetness. Another trick is to add a tiny squeeze of lime juice to the glaze to brighten it up and cut through some of the sweetness.

What can I use instead of the glaze?

While the hot honey glaze is the star, if you’re not a fan or want to switch things up, you have options! You could make a simple spicy mayo by mixing mayonnaise with sriracha or your favorite hot sauce. Another great option is a tangy BBQ sauce. For something a little different, a drizzle of a sweet chili sauce would also be delicious. You could even just serve the crispy chicken with a side of your favorite hot sauce for dipping.

Final Thoughts

There you have it – my absolute favorite hot honey chicken sandwich recipe! I truly hope you give this one a try. It’s become such a staple in my kitchen, and the pure joy on everyone’s faces when they take their first bite is honestly the best reward. It’s that perfect blend of comfort food and exciting flavor that just works. If you’re someone who loves a little sweetness with your savory, and a gentle kick of heat, this sandwich is going to be your new best friend. It’s proof that incredible meals don’t have to be complicated. And hey, if you love this, you might also want to check out my Spicy Chicken Tacos for another fun way to enjoy a bit of heat!

I can’t wait to hear what you think! Have you made your own hot honey chicken sandwich yet? What are your favorite toppings? Let me know in the comments below – I love hearing about your kitchen adventures and seeing how you put your own spin on my recipes. Happy cooking, and enjoy every delicious bite!

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