Crispy Hot Honey Chicken Sandwiches (Printable version)

Golden fried chicken glazed in hot honey, piled with pickles and lettuce on buttery brioche buns.

# What You'll Need:

→ Chicken

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, enough 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 sliced dill pickles
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise

# Directions:

01 - In a large mixing bowl, combine buttermilk, hot sauce, kosher salt, and black pepper. Add chicken thighs, ensuring each piece is fully submerged. Cover and refrigerate for a minimum of 30 minutes, up to 4 hours for enhanced flavor.
02 - In a separate bowl, thoroughly whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken thighs from marinade, allowing excess liquid to drip off. Dredge each thigh in the seasoned flour mixture, firmly pressing to coat. For maximum crispiness, dip back into buttermilk and coat again in the flour blend.
04 - Pour vegetable oil into a deep skillet or Dutch oven to reach a depth of approximately 2 inches. Heat oil to 350°F. Fry chicken in batches, two pieces at a time, for 5 to 7 minutes per side until golden brown and an internal temperature of 165°F is reached. Transfer to a wire rack for draining.
05 - Gently heat honey, hot sauce, and red pepper flakes in a small saucepan over medium-low. Warm 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, a piece of fried chicken, and drizzle generously with hot honey. Top each with sliced dill pickles and cap with the top bun.
07 - Serve sandwiches immediately to maintain optimal crispiness and texture.

# Expert Advice:

01 -
  • The way the honey drips down over the spicy crust makes this feel like a secret treat only you know how to make.
  • After one try, the crunch and heat had everyone at the table fighting to claim the last sandwich.
02 -
  • Once, I fried too many pieces at once and ended up with soggy chicken—give them space in the pan.
  • Repeating the buttermilk and flour dip seriously levels up the crisp factor—don’t skip it if you want crunch worthy of a diner.
03 -
  • If you're short on time, 30 minutes of marinating is enough, but a longer soak turns good chicken into great chicken.
  • Using a meat thermometer saved me from over- or under-cooking more times than I care to admit—165°F is perfect.
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