Hot Honey Recipe

Marinate

Trim and pat dry the chicken thighs. In a bowl or resealable bag combine buttermilk and 1 tablespoon hot sauce. Add chicken, coat thoroughly, cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize and flavor.

Prepare Dredge

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper. In a separate shallow bowl beat the eggs.

Dredge the Chicken

Remove chicken from buttermilk, allowing excess to drip off. Dip each piece in beaten eggs, then press thoroughly into the flour mixture to form an even, thick coating. For an extra-crispy crust, return coated pieces to the buttermilk briefly, then re-dredge in flour.

Heat Oil

Pour vegetable oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 4–6 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry

Working in batches to avoid crowding, gently lower coated chicken into hot oil. Fry until golden brown and internal temperature reaches 165°F (74°C), about 6–8 minutes per side depending on thickness. Adjust heat as needed to keep oil between 325–350°F. Transfer fried chicken to a wire rack set over a sheet pan to drain and stay crisp; do not stack.

While the chicken is frying, make the sauce. In a small saucepan over low heat combine honey, prepared BBQ sauce, apple cider vinegar, 1/2 teaspoon hot sauce (if using), red pepper flakes and 1/4 teaspoon salt. Warm gently, whisking until smooth and slightly thinned, about 3–5 minutes. Do not boil — just warm to combine flavors. Taste and adjust heat or acidity if desired. Keep warm.

Toast Buns

Spread butter on cut sides of buns. In a skillet over medium heat toast buttered sides until golden, about 1–2 minutes per side. Set aside.

Crisp Bacon

If bacon is not already cooked, fry or bake slices until crisp, then drain on paper towels and pat dry. Keep warm.

Sauce the Chicken

When chicken pieces are drained on the rack and still hot, brush or lightly toss each piece with the warm hot-honey BBQ sauce so the sauce adheres; reserve a little sauce for drizzling.

Build the Sandwiches

Spread mayonnaise on bottom bun if using. Place sauced fried chicken on bun, top with 1 slice of crispy bacon (or break into two for coverage), a few pickle slices (about 2–3 per sandwich), then drizzle a little more hot-honey BBQ sauce over pickles if desired. Finish with top bun and garnish with chopped parsley.

Serve

Serve immediately while chicken is hot and crisp. Provide extra hot-honey BBQ sauce on the side.