Hot Honey Chicken Sandwich

5 from 1 vote

Crispy Hot Honey Chicken Sandwich is packed with flavor because of the juicy buttermilk-fried chicken, the sweet heat drizzle, toasted brioche with pickles and creamy slaw. Ready in 15 minutes and all you need is simple ingredients.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $21.44 Per Recipe, $5.36 Per Serving

Ingredients

Chicken:

4 boneless skinless chicken breasts
1 cup buttermilk
1 ½ cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for frying

Hot honey sauce:

½ cup honey
2 tablespoons hot sauce
1 tablespoon butter
¼ teaspoon cayenne pepper

Assembly:

4 brioche buns
8 pickle slices
1 cup coleslaw

Instructions

In a large bowl, pour 1 cup buttermilk over 4 boneless skinless chicken breasts. Cover and refrigerate for at least 30 minutes or up to 4 hours. In a separate shallow bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper until fully combined.
Remove the chicken breasts from the buttermilk, allowing the excess to drip off. Coat each chicken breast thoroughly in the seasoned flour mixture. Press the coating onto the chicken so it sticks well.
Add enough vegetable oil to a large skillet or deep pan so the oil is about 1 to 2 inches deep. Heat the oil over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
Carefully place the coated chicken breasts into the hot oil and fry for 5 to 7 minutes per side until the coating is golden brown and the chicken reaches an internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a plate lined with paper towels.
In a small saucepan over low heat, combine ½ cup honey, 2 tablespoons hot sauce, 1 tablespoon butter, and ¼ teaspoon cayenne pepper. Stir until the butter is melted and the sauce is smooth and heated through.
Brush or drizzle the hot honey sauce evenly over the fried chicken breasts.
Toast 4 brioche buns if desired. Place 1 fried chicken breast on the bottom half of each bun. Top each sandwich with 2 pickle slices and ¼ cup coleslaw. Add the top buns and serve immediately.

Video

Notes

Pounding the chicken helps it cook evenly and makes sure it fits nicely on the bun. Keeping the oil at 350°F is key to getting crispy chicken without it being greasy. Try using a thermometer if you can.

These sandwiches are best served fresh but you can refrigerate the leftover chicken in an airtight container for up to 5 days.

Reheat in oil to make the chicken crispy again when enjoying the leftovers.

Nutrition