This hot honey chicken sandwich brings the heat with crispy chicken thighs, a drizzle of spicy-sweet hot honey sauce, and all the fixings on a buttery bun.

If you’re a fan of spicy chicken sandwiches, you’re going to love this Hot Honey Chicken Sandwich recipe! The sauce is just like the one in our Old Bay Hot Honey Chicken Wings recipe, so you know it’s packed with flavor.

We’re talking about juicy chicken, marinated in creamy buttermilk, then coated in a seasoned flour mixture and fried until crispy. It’s finished off with a sweet and spicy homemade hot honey sauce that takes it to the next level.

Pile it all onto a toasted burger bun, add some pickles, and drizzle on a little ranch dressing for that perfect bite. Not a fan of chicken thighs? No problem! You can swap them out for boneless chicken breasts or even chicken tenders.

What you’ll love about this recipe

  • Crispy, Flavorful Chicken: The perfectly seasoned, golden-brown fried chicken delivers that satisfying crunch with every bite.
  • Sweet & Spicy Sauce: The homemade hot honey sauce brings the perfect balance of heat and sweetness that makes each sandwich unforgettable.
  • Customizable: Whether you prefer chicken thighs, chicken breasts, or tenders, this recipe can be easily adjusted to fit your tastes.

Ingredients

  • Chicken Thighs: Look for skinless, boneless chicken thighs for this recipe. They’re tender, juicy, and have more flavor than chicken breasts, which makes them perfect for frying. You can also use chicken breasts if you prefer, but thighs are the classic choice for that crispy, flavorful bite.
  • Buttermilk: Buttermilk helps tenderize the chicken and gives it a nice, tangy flavor.
  • Hot Sauce: Go for a classic brand like Louisiana or Crystal Hot Sauce for a balanced heat with a bit of tang.
  • All-Purpose Flour & Cornstarch: The combination of flour and cornstarch helps create a crispy, crunchy coating.
  • Kosher Salt & Granulated Garlic/Onion: These seasonings bring out the flavors in the chicken. Diamond Crystal kosher salt is best for even seasoning. Granulated garlic and onion are more finely ground than the regular stuff, so they coat the chicken better for that crispy flavor. If you can’t find them, you can substitute with regular garlic and onion powder, but use less since they’re stronger.
  • Chili Powder & Sazón Seasoning: Chili powder adds a bit of warmth, while Sazón gives an extra layer of flavor with a touch of paprika, cumin, and garlic.
  • Neutral Oil: For frying, choose a neutral oil with a high smoke point, like peanut, canola, or vegetable oil.
  • Hamburger Buns: Brioche buns are a great choice if you want a richer, buttery flavor. Toast them a bit before assembling will add extra crunch!
  • Pickles: Dill pickle chips give the sandwich a nice crunch and tang. If you’re not a fan of dill, try bread-and-butter pickles for a sweeter option.

Hot Honey Sauce

  • Hot Sauce: Louisiana or Crystal Hot Sauce is our go to.
  • Honey: Go for a good-quality, pure honey for the best flavor. Local honey is often a great choice, and it adds a natural sweetness that complements the heat from the hot sauce.
  • Unsalted Butter: The butter helps balance out the heat from the hot sauce and adds richness.
  • Granulated Garlic: For flavor.
  • Kosher Salt & Ground Black Pepper: Feel free to adjust based on your personal taste.
  • Cayenne Pepper: This is optional but adds an extra layer of heat if you want your sauce to pack a punch. Start with a pinch and taste as you go, adding more if you like it spicier. If you’re not a fan of extra heat, you can leave it out.

How to Make Hot Honey Chicken Sandwiches

  1. Tenderize the Chicken. Place the chicken thighs between two sheets of plastic wrap or parchment paper. Gently pound them with a mallet or tenderizer to an even thickness. Don’t overdo it—just enough to make the chicken nice and even!
  2. Soak in Buttermilk and Hot Sauce. In a large bowl or ziplock bag, mix the buttermilk and hot sauce together. Toss the chicken thighs in the mixture, making sure they’re fully coated. Seal it up and let the chicken soak in the fridge for at least 3 hours, or overnight for even more flavor.
  3. Get Your Fryer Ready. For frying, use a deep fryer, Dutch oven, or a cast-iron skillet. If you’re using a Dutch oven, fill it with about 2 inches of canola oil. Heat the oil to 340°F.
  4. Dredge the Chicken. Grab a brown paper bag or mixing bowl. Mix the flour, cornstarch, a pinch of salt, garlic powder, onion powder, chili powder, and sazón together. Shake it up in the bag or whisk it in the bowl until well blended.
  5. Take each chicken piece from the buttermilk mixture, letting the excess drip off, and dredge it in the seasoned flour mixture. Place the coated chicken on a wire rack and set it aside.
  6. Fry the Chicken. Using tongs, carefully add 2 or 3 pieces of chicken at a time to the hot oil. Fry for 12 to 14 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F. If using a cast-iron skillet, flip the chicken halfway through frying to get it crispy on both sides.
  7. Once fried, carefully remove the chicken using tongs or a slotted spoon and place it on a paper towel-lined plate or wire rack to drain. Keep the chicken warm in the oven if needed.
  8. Drizzle the Hot Honey Sauce. Spoon the warm hot honey sauce over the fried chicken, making sure to coat it well. You can also toss the chicken in the sauce or use a pastry brush for an even layer.
  9. Assemble the Sandwich. Spread your favorite condiments (like ranch or mayo) on the bottom half of each bun. Add the fried chicken, then top with pickles and more sauce. Finish it off with the top half of the bun. You can also add coleslaw or bacon if you like!

    The Best Hot Honey Sauce

    1. In a saucepan, melt the butter over medium heat.
    2. Once the butter is melted, add the hot sauce, honey, and garlic powder. Stir everything together until well mixed.
    3. Let the sauce simmer over low heat for about 5 to 10 minutes, stirring occasionally. This helps the flavors come together and the sauce thicken a little.
    4. Give the sauce a taste and adjust the seasoning with salt and black pepper as needed. If you want a little more heat, sprinkle in some cayenne pepper.
    5. Take the saucepan off the heat and let the sauce cool for a few minutes before drizzling it on your chicken or storing it for later use..

    Recipe Tips and Tricks

    • Buttermilk Brine: Don’t skip the buttermilk brine! It helps keep the chicken moist and packed with flavor. The longer it marinates, the better the taste.
    • Season Generously: Make sure to season the flour mixture well with salt, garlic, onion, chili powder, and Sazón. Feel free to add your favorite spices like paprika or herbs for an extra flavor boost.
    • Extra Crispy Coating: For an extra crispy crunch, double-dip the chicken. After the first coating, dip it back in the buttermilk and then back into the flour mixture. This gives the chicken an extra layer of crispy goodness!
    • Frying in Batches: Fry your chicken in batches to make sure each piece gets cooked evenly and stays crispy. Use a thermometer to keep the oil around 340°F—this will give you the perfect fry. Adjust the heat as needed to maintain the temperature.
    • Drain Properly: Once your chicken’s fried, place it on a wire rack set over a sheet pan or paper towels to drain any excess oil. This will keep it crispy and not soggy.

    Hot Honey Chicken Sandwich

    cooks with soul
    This hot honey chicken sandwich brings the heat with crispy chicken thighs, a drizzle of spicy-sweet hot honey sauce, and all the fixings on a buttery bun.
    No ratings yet
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine American
    Servings 6

    Ingredients
      

    • 1 cup buttermilk
    • 1 tablespoon hot sauce such as Louisiana, Crystal Hot Sauce, or your favorite brand
    • 1 cup all-purpose flour
    • 1/2 cup cornstarch
    • 2 teaspoons kosher salt
    • 1 1/2 teaspoons granulated garlic
    • 1 teaspoon granulated onion
    • 1 teaspoon chili powder
    • 1 packet Sazón seasoning
    • neutral oil for frying (peanut oil, canola oil, vegetable oil, etc.)
    • 6 hamburger buns
    • hamburger dill pickle chips for serving
    • condiments ranch, mayonnaise, etc.

    Hot Honey Sauce

    • 1/2 cup hot sauce such as Louisiana, Crystal Hot Sauce, or your favorite brand
    • 1/2 cup honey
    • 1/2 cup unsalted butter
    • 1 teaspoon garlic powder
    • Kosher salt and ground black pepper to taste
    • Cayenne pepper optional

    Instructions
     

    • Place chicken thighs between two sheets of plastic wrap or parchment paper and gently pound meat with a mallet or tenderizer to an even thickness. 
    • Use a large bowl or a ziplock bag and combine buttermilk and hot sauce. Toss thighs in buttermilk mixture and make sure they’re fully coated. Seal and set it in fridge for at least 3 hours, up to overnight.
    • Heat oil in a cast iron skillet or deep fryer to 340°F. Note: If using a Dutch oven, fill the pot up with oil about 2 inches deep. 
    • Mix flour, cornstarch, a pinch of salt, garlic, onion, chili powder, and sazón in a large brown paper bag or a mixing bowl. Shake in bag or whisk in bowl until it’s well incorporated.
    • Take chicken, one by one, from the buttermilk bath to seasoned flour mixture. Let any extra buttermilk drip off before dredging in flour mixture. Transfer coated thighs to a wire rack and set aside.
    • Add 2 or 3 thighs to hot oil, one by one, using tongs. Fry in batches for 12 to 14 minutes, or until they’re golden brown and the inside is cooked to a delicious 165°F. Note: If using a cast iron skillet, flip chicken halfway through frying so they get crispy and golden on both sides.
    • Carefully remove from the oil using tongs or a large slotted spoon. Set on a paper-towel covered plate or wire rack set over a baking sheet. Keep warm in the oven on its lowest setting if desired.
    • Use a spoon or a small ladle and drizzle the warm hot honey sauce generously over the chicken. Gently toss the chicken in the bowl to ensure an even coating of the sauce, or use a pastry brush to brush the sauce.
    • Spread condiments on the bottom half of each bun. Add the fried chicken and top with pickles and sauce. Top with the other half of the bun.
    • Drizzle on extra sauce, if desired. Feel free to customize sandwich with additional toppings like coleslaw or bacon.

    Notes

    Chicken breast: Chicken breasts can be used instead of thighs, but frying the time will be shorter (8 to 10 minutes, or until they’re golden brown and the inside is cooked to 165°F.) Chicken breasts are more prone to drying out, so be careful not to overcook them.
    Nashville Hot Chicken: Pair this sandwich with a Nashville Hot Sauce (made with honey, cayenne pepper, smoked paprika, and brown sugar) and serve it with pickles and a slice of white bread.
    Barbecue sauce: For a tangy, smoky twist, use your favorite barbecue sauce instead of Hot Honey Sauce.
    Grilled vs Frying: Instead of deep frying, you can grill chicken for a lighter and healthier alternative.
    Keyword fried chicken sandwich, hot honey chicken sandwich, hot honey fried chicken, hot honey sauce
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