Hot Honey Chicken 'n' Toast Recipe

Trim and butterfly

Trim excess fat from the chicken thighs. If pieces are large, butterfly or gently pound to an even 1/2-inch thickness so they cook evenly.

In a bowl or zip-top bag combine buttermilk, 2 tablespoons hot sauce, 1 teaspoon sea salt and 1 teaspoon black pepper. Add the chicken, turning to coat. Marinate in the refrigerator for at least 1 hour, preferably 3–6 hours (up to overnight).

About 30 minutes before frying, remove the chicken from the fridge to come closer to room temperature. Pour oil into a deep skillet or Dutch oven to a depth of about 1 1/2 inches (approximately 3–4 cups). Heat over medium-high until a thermometer reads 350°F (175°C).

In a shallow bowl or rimmed plate whisk together flour, cornstarch, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to form an even coating. Shake off excess and set on a wire rack while you prepare the rest.

When oil reaches 350°F (175°C), fry chicken in batches without crowding. Fry 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Use a wire rack set over a baking sheet to drain fried chicken; keep warm in a 200°F (95°C) oven if needed while you finish remaining pieces.

While chicken fries, make the hot honey. In a small saucepan over low heat melt 2 tablespoons unsalted butter. Add 2 tablespoons Nashville hot sauce, 1/4 cup clover honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon smoked paprika and 1/4 teaspoon fine salt. Stir gently until combined and warmed through but not boiling, 1–2 minutes. Taste and adjust heat or sweetness: add more hot sauce for heat or more honey for sweetness.

Once chicken is cooked and drained, transfer each piece briefly to the saucepan or brush with the hot honey to coat both sides (about 10–15 seconds per side). Place glazed chicken on the toasted bread.

Spread room-temperature butter on both sides of each slice of bread. Heat a skillet or griddle over medium heat and toast the bread until golden brown and crisp, about 2–3 minutes per side. Alternatively, broil or use a toaster oven until golden.

To assemble: place a toasted slice of bread on a plate, top with one glazed fried chicken piece. Add pickles and thinly sliced red onion if using. Drizzle an extra spoonful of hot honey over the top. Sprinkle chopped parsley for color. Top with the second slice of toast or serve open-faced.

Serve immediately while hot and crisp.