Crispy Hot Honey Chicken Sandwiches (Printable version)

Crispy spiced chicken, hot honey drizzle, fresh pickles, and mayo on toasted brioche for a bold sandwich.

# What You Need:

→ Chicken Preparation

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 Coating

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

→ Frying Medium

13 - Vegetable oil, for frying

→ Hot Honey Glaze

14 - 1/3 cup honey
15 - 1 to 2 tablespoons hot sauce, to taste
16 - 1/2 teaspoon red pepper flakes

→ Sandwich 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, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge the chicken thighs in the marinade, cover, and refrigerate for a minimum of 30 minutes and up to 4 hours.
02 - Combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt in a separate bowl, mixing thoroughly to ensure even seasoning.
03 - Remove each chicken thigh from the marinade, letting excess liquid drip off. Coat evenly in the flour mixture, pressing firmly so the crust adheres. For added crunch, quickly dip back into buttermilk then re-coat in flour mixture.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry two chicken thighs at a time for 5 to 7 minutes per side, or until golden brown and an internal temperature of 165°F is reached. Transfer to a wire rack to drain.
05 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm gently over low heat until the mixture just starts to bubble, then remove from heat.
06 - Spread mayonnaise on the cut side of each bottom brioche bun. Layer with shredded lettuce, place a fried chicken thigh on top, drizzle generously with hot honey, add dill pickle slices, and cap with the remaining bun half.
07 - Serve sandwiches promptly to ensure maximum crispiness and flavor.

# Expert Tips:

01 -
  • The crunchy coating stays shatteringly crisp right to the last bite—and trust me, the buttery brioche makes it even better.
  • The hot honey is that secret magic trick that gets people asking for the recipe before they’re done chewing.
02 -
  • Never rush the oil to heat—if it’s not hot enough, you’ll end up with greasy chicken (been there, regretted that).
  • Discovering that resting fried chicken on a wire rack keeps it crisp, not soggy like a paper towel does.
03 -
  • Temperature control makes or breaks your crust—invest in a cheap thermometer.
  • A little smear of extra hot honey inside the top bun is a small secret that surprises every time.
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