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hot honey chicken sandwich

Hot Honey Chicken Sandwich

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This crispy hot honey chicken sandwich features golden fried chicken, a sweet and spicy homemade hot honey glaze, and soft toasted brioche buns. It’s better than takeout, perfectly crunchy, and easy to make at home with simple ingredients.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course, Sandwich
Cuisine: American, Southern
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (halved lengthwise to make 4 cutlets) or 4 chicken thighs (For the Crispy Chicken)
  • 1 cup (240 ml) buttermilk
  • 1 ½ cups (190 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 to 3 cups vegetable oil (for frying)
  • 1/2 cup (120 ml) honey (For the Hot Honey Sauce)
  • 2 to 3 tbsp hot sauce (adjust to taste)
  • 1 tbsp butter (optional, for glossy finish)
  • 1/2 tsp red pepper flakes
  • 4 brioche buns (For Sandwich Assembly)
  • 2 tbsp butter (for toasting buns)
  • 12 to 16 dill pickle slices
  • 1 cup coleslaw (optional)
  • 1/4 cup spicy mayo (optional)

Equipment

Method
 

  1. In a large bowl, pour 1 cup buttermilk over the chicken pieces.
    Cover and refrigerate for at least 30 minutes (or up to overnight).
    This step tenderizes the chicken and helps the coating adhere better.
  2. In a medium bowl, combine flour, cornstarch, smoked paprika, garlic powder, cayenne, salt, and black pepper.
    Mix well until evenly combined.
  3. Remove chicken from buttermilk, letting excess drip off.
    Coat in flour mixture.
    Dip back into buttermilk briefly.
    Coat again in flour mixture, pressing gently to create a thick crust.
  4. Heat oil in a cast iron skillet to 350 to 375°F (175 to 190°C).
    Fry chicken 4 to 5 minutes per side until golden brown.
    Internal temperature should reach 165°F (74°C).
    Transfer to a wire rack to cool slightly and maintain crispiness.
  5. In a small saucepan over low heat, combine honey, hot sauce, butter, and red pepper flakes.
    Stir until smooth and warmed through (about 2 to 3 minutes).
    Adjust spice level if desired.
  6. Butter brioche buns lightly.
    Toast in a skillet until golden.
    Layer bottom bun with crispy chicken.
    Drizzle generously with hot honey sauce.
    Add pickles and coleslaw or spicy mayo if using.
    Top with remaining bun and serve immediately.

Nutrition

Calories: 620kcalCarbohydrates: 58gProtein: 36gFat: 28gSodium: 980mgSugar: 18g

Notes

  • Cornstarch improves crisp texture.
  • Maintain oil temperature to avoid greasy coating.
  • Let chicken rest on a wire rack, not paper towels.
  • Adjust hot sauce for desired spice level.

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