Hot Honey Chicken Recipe

Prep the chicken

If breasts are large, butterfly each breast and then pound between plastic wrap to an even thickness of about 1/2 inch. Pat dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Marinate

Whisk buttermilk with 2 tbs hot sauce in a shallow dish. Submerge chicken in the buttermilk mixture, cover, and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient if short on time).

Make dredge station

In a wide bowl or shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. In a separate shallow bowl whisk eggs with 2 tbs water until combined.

Dredge the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in the egg wash, then press back into the flour mixture to form a thick, even coating. Place breaded pieces on a wire rack and let rest 10 minutes to help coating adhere.

Heat oil

In a heavy skillet or Dutch oven, pour neutral oil to about 1/2–3/4" depth (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds.

Fry

Carefully lower breaded chicken into hot oil, working in batches so not to crowd. Fry until golden brown and cooked through, about 3–4 minutes per side (internal temperature 165°F / 74°C). Adjust heat to maintain oil temperature. Transfer cooked chicken to a wire rack set over a sheet pan; keep warm in a 200°F oven if needed.

While chicken rests, make the hot honey. In a small saucepan combine 1/2 cup honey, 1 tsp red chili flakes, 1 tbsp water, and 1 tsp apple cider vinegar. Warm over low heat, stirring, until the honey thins and the flakes infuse, about 2–3 minutes. Do not boil. Taste and add a pinch (1/8 tsp) salt. Keep warm; strain flakes if you prefer a smooth honey or leave them in for texture and extra heat.

Cook bacon

In a skillet over medium heat, cook 4 bacon strips until crisp, about 6–8 minutes, flipping as needed. Drain on paper towels and keep warm.

Prepare vegetables and toast rolls

Slice tomato into 1/4" rounds and set aside. Split ciabatta rolls and butter cut sides lightly. In a medium skillet or on a griddle over medium heat, toast buttered cut sides until golden, about 1–2 minutes. Spread 1 tbs mayonnaise on the bottom half of each roll.

Assemble

Place a slice of pepper jack on the bottom toasted half, then set the hot fried chicken on top. Spoon 1.5–2 tbs hot honey over each piece of chicken (more if you like it very sweet-spicy). Top chicken with 2 bacon strips, lettuce leaves, 2 tomato slices, and 3 pickle slices. Add additional mayo to the top roll if desired, then close sandwich.

Finish

Press gently, slice sandwich in half if desired, and serve immediately while chicken is hot and juicy. Offer extra hot honey at the table.