Hot Honey Chicken Sandwich

I love a good spicy chicken sandwich, and this hot honey chicken sandwich has everything I could ever want. Crispy, spicy fried chicken with creamy garlic mayo and hot honey sauce?! Yum! Put it all on a brioche bun, and I’m one happy camper. This sandwich is my absolute favorite spicy chicken sandwich of all time!

Buttermilk fried chicken has a special place in my heart, but I wanted to make it spicy and turn it into a sandwich all in one go. I just love the sweet-and-spicy flavor of hot honey, and it’s so perfect on this spicy chicken sandwich!

What’s in This Hot Honey Chicken Sandwich Recipe?

• Buttermilk: Tenderizes the chicken and adds moisture.
• Hot Sauce: Adds spice to the chicken and the hot honey sauce.
• Spices: Ground paprika, garlic powder, salt, and pepper add flavor to the chicken, while the addition of crushed red pepper flakes and cayenne pepper make the hot honey sauce and the breading super spicy!
• Chicken: I prefer boneless, skinless chicken breasts, but thighs also work well.
• Honey: Forms the base of the hot honey sauce and adds a touch of floral sweetness.
• Mayonnaise: Forms the creamy base of the garlic mayo and helps counter the spiciness of the sandwich.
• Garlic: Fresh crushed garlic adds a bit of earthiness to the mayo.
• Lemon Juice: Fresh lemon juice adds a pop of freshness and acidity to balance out the mayo.
• Flour: All-purpose flour forms the base of the breading to create a crispy coating for the chicken.
• Cornstarch: Absorbs excess moisture, creating a super crispy coating.
• Oil: I like to use vegetable oil for frying because it has a neutral flavor and a high smoke point.
• Buns: Brioche buns are my favorite because they have a great buttery flavor.
• Lettuce: Fresh lettuce leaves add a bit of crunch and freshness to this sandwich.
• Pickles: I like a bit of tanginess and acidity to balance out all the sweet, creamy, and spicy flavors!

Tips for Success

• Let the buttermilk drip off before adding the chicken to the flour mixture. If it is too wet, the flour will not stick properly.
• If you’re not using a deep fryer, make sure to check the temperature of the oil often with an instant-read thermometer. If the oil is too hot, it will burn the breading and leave the chicken raw. If it is too cold, the chicken will be greasy.
• Don’t overcrowd the fryer. This will drop the temperature of the oil, leading to soggy, greasy chicken.
• Place the fried chicken pieces on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.

How to Store and Reheat

If you’re planning on leftovers, I recommend storing all of the components in separate airtight containers in the refrigerator and assembling just before serving. The chicken and sauces will all keep for up to 3 days in the refrigerator, and you can freeze the chicken for up to 3 months. Just let it thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes.

Serving Suggestions

I love to eat a hot honey chicken sandwich with a big piece of cornbread and some honey butter— yum! It’s also good with more classic sandwich pairings, like french fries or coleslaw.

Cook ModePrevent your screen from going dark

• In a bowl, mix buttermilk with hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let marinate for at least 30 minutes, or overnight in the fridge.

  1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 boneless, skinless chicken breasts

• While the chicken is marinating, combine honey, hot sauce, red pepper flakes, cayenne pepper, and garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.

  ½ cup honey, 3 tablespoons hot sauce, 1 tablespoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, ¼ teaspoon garlic powder

• In a small bowl, add the mayonnaise, garlic, and lemon juice and stir to combine. Set aside.

  ½ cup mayonnaise, 1 clove garlic, 1 teaspoon fresh lemon juice

• Mix the flour, cornstarch, cayenne pepper, salt, and pepper in a separate bowl for the breading. Set aside.

  1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper

• Heat the vegetable oil in a deep fryer or Dutch oven to 340°F.

  4-6 cups vegetable oil

• Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.

• Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.

• To assemble, spread mayonnaise on the bottom part of each toasted bun and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.

  4 brioche buns, Lettuce leaves, Pickles

Serving: 1sandwichCalories: 921kcalCarbohydrates: 101gProtein: 36gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 22gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 94mgSodium: 2130mgPotassium: 745mgFiber: 3gSugar: 42gVitamin A: 1434IUVitamin C: 13mgCalcium: 162mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make a Hot Honey Chicken Sandwich Step by Step

Marinate the Chicken: In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Add 2 boneless, skinless chicken breasts cut in half to form 4 fillets and let marinate for at least 30 minutes, or overnight in the fridge.

Make the Hot Honey Sauce: While the chicken is marinating, combine ½ cup of honey, 3 tablespoons of hot sauce, 1 tablespoon of crushed red pepper flakes, 1 teaspoon of ground cayenne pepper, and ¼ teaspoon of garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.

Make the Garlic Mayo: In a small bowl, add ½ cup of mayonnaise, 1 minced clove of garlic, and 1 teaspoon of fresh lemon juice and stir to combine. Set aside.

Make the Breading: Mix 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a separate bowl for the breading. Set aside.

Bread the Chicken: Heat 4-6 cups of vegetable oil in a deep fryer or Dutch oven to 340°F. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.

Fry the Chicken: Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.

Assemble the Sandwiches: To assemble, spread mayonnaise on the bottom part of each toasted bun and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.

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