Hot Honey Chicken Recipe

Brine/marinade

Cut chicken into sandwich-sized pieces (one large piece per bun or two smaller). Place chicken in a bowl or zip bag and pour buttermilk and 1 tbsp hot sauce over top. Toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Prep dredge

In a shallow dish, whisk together flour, cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder, smoked paprika and cayenne until evenly combined.

Dredge and rest

Remove each piece of chicken from the buttermilk letting excess drip off. Dredge thoroughly in the flour mixture, pressing so the coating adheres. Set on a wire rack for 10 minutes to help bonding.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/2 inch (approximately 1 cup) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread browns in about 30 seconds. Fry chicken pieces 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

While chicken rests, make the hot honey. In a small saucepan combine honey, chile flakes, 1 tsp apple cider vinegar and optional hot pepper jam or sriracha. Warm over low heat, stirring, until gently simmering then remove from heat and let infuse 3–5 minutes. Taste and add a pinch of salt or another 1/2 tsp vinegar if you want more tang. Keep warm.

To glaze: using a spoon, brush or drizzle about 1–2 tbsp hot honey over each piece of fried chicken just before assembly. Reserve remaining hot honey for serving.

Whisk together mayonnaise, 1 tbsp apple cider vinegar, prepared horseradish, lemon juice, 1/4 tsp black pepper and 1/4 tsp kosher salt until smooth. Taste and adjust seasoning. Refrigerate until needed. This should be a spreadable consistency; thin with a teaspoon of water if too thick.

When assembling, spread about 1 tbsp of white BBQ sauce on the bottom bun and 1/2 tbsp on the top bun.

In a bowl combine thinly sliced cabbage and shredded carrot. Add 2 tbsp apple cider vinegar, 1 tsp sugar and 1/2 tsp kosher salt. Toss thoroughly and let sit 5–10 minutes to soften and pickle slightly. Taste and adjust with a pinch more salt or a splash more vinegar if desired.

Drain excess liquid from slaw if very wet. Layer 2–3 tbsp of slaw on the bottom bun during assembly and top with 2–3 dill pickle slices per sandwich.

Toast buns: spread butter on cut sides of the buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Build sandwiches: spread white BBQ sauce on the bottom bun, add a portion of vinegar slaw, place the hot-honey-glazed fried chicken on top, sprinkle about 3/8 cup (about 6–8 tbsp) shredded sharp cheddar over the hot chicken so it softens, add pickle slices, then drizzle a little more hot honey over top if you like extra spice-sweet contrast. Cap with the top bun spread.

Serve immediately while chicken is hot and crunchy. Provide extra hot honey and white BBQ sauce on the side for dipping.