Hot Honey Chicken Sandwich Recipe

Brine/Marinate

Pat chicken tenders dry and place in a bowl. Combine buttermilk and 2 tablespoons hot sauce in a bowl. Add the chicken, cover, and refrigerate for at least 1 hour (up to 4 hours) to tenderize and infuse flavor.

Prepare Dry Mix

In a shallow wide bowl or dish, whisk together the flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, garlic powder, smoked paprika, and cayenne (if using).

Prepare Wet Dip

In a second shallow bowl, whisk the eggs and 2 tablespoons milk until combined.

Dredge the Chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour (pressing to adhere), then dip in the egg mixture, then back into the flour mixture for a double-coat. Place coated tenders on a rack and let rest 10 minutes to set the crust.

Heat Oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles on contact.

Fry Chicken

Fry tenders in batches without crowding for 3 to 5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer cooked tenders to a wire rack set over a sheet pan to drain; keep warm in a low oven (200°F / 95°C) if necessary.

While chicken is frying or immediately after, combine 1/2 cup honey, 2 tablespoons hot sauce, 1 teaspoon apple cider vinegar, and 1/2 teaspoon red pepper flakes (if using) in a small saucepan. Warm over low heat, stirring until combined and glossy, about 2–3 minutes. Do not boil—just warm enough to thin the honey slightly so it will drizzle.

Place fried tenders in a bowl and drizzle 2–3 tablespoons of the hot honey over them, tossing gently to coat. Reserve remaining hot honey in the saucepan to drizzle on finished sandwiches.

Whisk together mayonnaise, ketchup, Dijon, 1 tsp hot sauce, Worcestershire, garlic powder, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or hot sauce level. Refrigerate until ready to assemble.

Butter and Toast Buns: Spread about 1/2 tablespoon softened butter on the cut sides of each brioche bun. Heat a skillet over medium heat and toast buns, buttered-side down, until golden brown and crisp, about 1–2 minutes. Sprinkle a tiny pinch of salt on the top halves if desired.

Assemble Sandwiches: Spread about 1 tablespoon of Feed Sack sauce on the bottom bun. Place 1–2 hot honey-coated chicken tenders on each bottom bun (depending on size). Drizzle an additional 1 teaspoon of reserved hot honey over the chicken for extra shine/heat. Top with dill pickle slices (about 3–4 slices) and shredded lettuce if using. Spread a thin layer (about 1/2 tablespoon) of sauce on the top bun and close the sandwich.

Serve: Serve immediately while chicken is hot and crunchy. Provide extra hot honey and Feed Sack sauce on the side for dipping.