Bbq Hot Honey Fried Chicken Recipe

Brine and Chill

In a large bowl, whisk together buttermilk, 1 tablespoon kosher salt, 1 teaspoon black pepper and 1 tablespoon hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight for best texture and flavor.

Prepare Dredge

In a shallow bowl or rimmed baking sheet, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, dried oregano, 1 teaspoon black pepper and 2 teaspoons kosher salt. Whisk to evenly distribute spices.

Egg Wash

In a second bowl, whisk together 2 eggs and 1/2 cup milk until smooth.

Coat Chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then dip into the egg wash, then return to the flour mixture for a double-coat. Press flour firmly to form an even crust. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Fry Chicken

Fry chicken in batches without crowding, skin-side down first, 10–12 minutes per side depending on size, maintaining oil temperature between 325–350°F. Turn carefully so crust doesn’t tear. Internal temperature should reach 165°F (74°C). Transfer fried chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Make the Sauce

In a small saucepan over low heat, combine 3/4 cup honey, 1/4 cup BBQ sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon red pepper flakes and 1/4 teaspoon smoked paprika. Warm gently, stirring until smooth and slightly thinned (2–3 minutes). Do not boil. Taste and adjust heat with more red pepper flakes or a pinch of cayenne if desired. Keep warm.

Coat Fried Chicken

When all chicken is fried and resting, dip each piece briefly into the warm BBQ hot honey or brush two light coats so the crust stays crisp. Return to the wire rack for a minute to set the glaze. Reserve extra sauce for drizzling when serving.

Prepare Spread

In a bowl, combine 8 oz softened cream cheese, 1 minced jalapeño (seeded for milder heat), 1 teaspoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth and spreadable. Taste and adjust seasoning or jalapeño amount as desired. Refrigerate until assembly.

Make White Sauce

Whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon prepared horseradish, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt until smooth. Chill briefly; flavors meld after 15 minutes.

Toast Buns

Heat a skillet over medium and melt butter. Split and butter buns and toast cut-side down until golden, about 1–2 minutes. Keep warm.

Assemble Sandwiches

Spread a generous layer (about 1.5 tablespoons) of jalapeño cream cheese on the bottom bun. Place shredded lettuce if using, then one piece of BBQ hot honey fried chicken. Spoon 1–2 tablespoons Alabama white BBQ sauce over the chicken (or serve on the side). Add 2–3 slices of house pickles on top. Drizzle additional BBQ hot honey (about 1 tablespoon) over the top if desired. Finish with the top bun and garnish with a sprinkle of chopped parsley.

Serve sandwiches hot with remaining BBQ hot honey and white sauce on the side for dipping. Keeps any leftover fried chicken crisp by reheating in a 375°F oven for 8–10 minutes. Store sauces in airtight containers in the refrigerator for up to one week.