Crispy Hot Honey Chicken Sandwiches (Print)

Spicy fried chicken, hot honey, crisp pickles, and soft brioche offer bold flavor in every bite.

# Ingredients:

→ Chicken Marinade

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon ground black pepper

→ Breading

06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup cornstarch
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon salt

→ For Frying

13 - Vegetable oil, for frying

→ Hot Honey

14 - 1/3 cup honey
15 - 1 to 2 tablespoons hot sauce, to taste
16 - 1/2 teaspoon red pepper flakes

→ Assembly

17 - 4 brioche buns, toasted
18 - 8 dill pickle slices
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise

# Instructions:

01 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, and ground black pepper. Submerge chicken thighs in the marinade, coating thoroughly. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours for enhanced flavor.
02 - In a separate bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Mix well to ensure an even distribution of seasonings.
03 - Remove chicken from the marinade, allowing excess liquid to drain. Dredge each thigh in the seasoned flour mixture, pressing firmly so coating adheres. For additional crisp, repeat dipping in buttermilk and dredging in the flour mixture.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches and heat to 350°F (175°C). Fry chicken in batches, avoiding overcrowding, for 5 to 7 minutes per side until deeply golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil.
05 - In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Stir gently and heat until mixture just begins to bubble, then remove from heat.
06 - Spread mayonnaise on the bottom half of each toasted brioche bun. Layer with shredded lettuce, place one piece of hot honey chicken on top, drizzle generously with hot honey, add pickle slices, and crown with the upper bun.
07 - Serve immediately for optimal crispiness and flavor contrast.

# Pro Tips:

01 -
  • This sandwich delivers shatteringly crisp chicken with a fiery-sweet kick that always gets attention.
  • It’s an absolute crowd-pleaser, perfect when you want comfort food with attitude—and surprisingly simple for how impressive it tastes.
02 -
  • One time I tried rushing the fry with cooler oil, and instead of crunch, I got soggy regret—always check with a thermometer.
  • Toasting the buns takes less than a minute but adds both flavor and structure; don’t skip it!
03 -
  • Double-dip the chicken in buttermilk and flour for the loudest crunch—trust me, it’s worth the mess.
  • Warm the honey gently and don’t let it boil, or you’ll lose its fragrant flavor and thicken it too much.
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