Hot Honey Chicken Sandwich Recipe

Pound & Prepare

If chicken breasts are thick, slice horizontally to make 4 even cutlets (about 1/2" thick) or gently pound between plastic wrap to even thickness. Pat dry lightly with paper towel.

In a medium bowl, whisk together buttermilk, egg, 1 tablespoon hot sauce, 1.5 teaspoons kosher salt and 1 teaspoon black pepper until combined. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

In a shallow wide bowl or rimmed sheet tray, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 teaspoon kosher salt and 1 teaspoon black pepper until evenly combined.

Set up a breading station: remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mix, pressing to adhere and shaking off excess. For extra-crispy coating, double-dredge: after first dredge, return to marinade briefly (30 seconds), then dredge again in flour.

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1" (about 1 cup for a medium skillet). Heat over medium-high heat to 325–350°F (use a thermometer). To test, a small pinch of flour should sizzle immediately but not burn.

Working in batches (do not overcrowd), carefully add breaded chicken to the hot oil. Fry for 4–6 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 165°F (internal temp). Adjust heat as needed to maintain oil temperature. Transfer cooked pieces to a wire rack set over a sheet pan and rest 5 minutes.

While chicken rests, make the hot honey: in a small saucepan over low heat combine honey, 1 tablespoon water, apple cider vinegar and red pepper flakes. Warm gently, stirring until honey is fluid and flavors meld, about 2–3 minutes. Do not boil. Taste and adjust heat: add more red pepper flakes or a pinch of cayenne for extra heat. Keep warm.

Place fried chicken in a large bowl. Pour 2–3 tablespoons of the warm hot honey over the chicken and toss gently to coat evenly. Add more honey to your taste—goal is a glossy, sticky light coating. Reserve extra sauce for finishing or serving.

Split brioche buns and spread 1/2 tablespoon butter on each cut side. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes.

In a small bowl, season mayonnaise with 1/4 teaspoon salt and 1/4 teaspoon black pepper; mix well.

To assemble each sandwich: spread seasoned mayo on bottom bun, top with a handful (about 1/2 cup) shredded lettuce, place a hot honey–coated chicken breast on top, add 3–4 pickle slices, drizzle additional hot honey if desired (about 1 teaspoon), then cap with toasted top bun.

Serve immediately while chicken is hot and crispy. Offer extra hot honey on the side.