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An amazing close-up of the finished Hot Honey Chicken Sandwich. On top of a toasted brioche bun are dill pickles, creamy coleslaw, and a huge piece of shiny, crispy glazed chicken.
Tarek Rakhiess

Hot Honey Chicken Sandwich | Crispy & Better ThanTakeout

Crispy fried chicken glazed with sticky hot honey, served on toasted brioche buns with creamy slaw and pickles. Sweet, spicy, crunchy—better than takeout in just 30–45 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course, Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade

  • 2 boneless chicken breasts (or thighs)
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • Salt & black pepper
Crispy Coating
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1/2 tsp salt
Hot Honey Glaze
  • 3 tbsp honey
  • 1–2 tsp hot sauce
  • 1/4 tsp chili flakes
  • Pinch of salt
Sandwich Build
  • 2 brioche buns (toasted)
  • Dill pickles
  • Coleslaw or shredded lettuce
  • Spicy mayo

Equipment

  • Heavy skillet or Dutch oven (for frying)
  • Cooking thermometer (oil + chicken)
  • Mixing bowls
  • Tongs
  • Wire rack for draining
  • Baking sheet (for resting or oven option)

Method
 

  1. Pound chicken to even thickness. Mix buttermilk with spices. Coat chicken and marinate at least 30 minutes.
  2. Mix flour, cornstarch, and spices. Dredge chicken twice for extra crunch. Rest 5–10 minutes.
  3. Heat oil to 175–190°C (350–375°F). Fry until golden and internal temp reaches 74°C (165°F). Drain on rack.
  4. Warm honey, mix with hot sauce, chili flakes, and salt. Brush over hot chicken.
  5. Toast buns. Add spicy mayo, chicken, pickles, slaw, and top bun.

Notes

Balance is everything: crispy coating + sweet heat glaze + tangy pickles = perfect sandwich.