Hot Honey Chicken Sandwich Recipe
This hot honey chicken sandwich is topped with hot honey sauce and garlic mayo for a spicy chicken sandwich that is packed with flavor! Step-by-step photos can be seen below the recipe card.
Servings: 4 sandwiches
Equipment
- Deep Fryer OR
- Dutch Oven
Ingredients
For the Chicken
- 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 cut in half horizontally to have 4 fillets
For the Hot Honey Sauce
- ½ cup honey
- 3 tablespoons hot sauce
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon ground cayenne pepper
- ¼ teaspoon garlic powder
For the Garlic Mayo
- ½ cup mayonnaise
- 1 clove garlic pressed or finely minced
- 1 teaspoon fresh lemon juice
For the Breading
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Frying and Assembly
- 4-6 cups vegetable oil for frying
- 4 brioche buns toasted
- Lettuce leaves
- Pickles
Instructions
- 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 (brioche buns are my favorite because they have a great buttery flavor) 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
Video
Notes
- 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 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.
Nutrition
Serving: 1sandwich | Calories: 921kcal | Carbohydrates: 101g | Protein: 36g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2130mg | Potassium: 745mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1434IU | Vitamin C: 13mg | Calcium: 162mg | Iron: 4mg