Crispy Hot Honey Chicken Sandwiches (Printer version)

Crisp fried chicken meets hot honey, pickles, and lettuce on buttery brioche for a bold, sweet and spicy meal.

# What You'll Need:

→ Chicken Marinade

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon ground black pepper

→ Breading Mixture

06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup cornstarch
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon salt

→ For Frying

13 - Vegetable oil, for deep frying

→ Hot Honey

14 - 1/3 cup honey
15 - 1 to 2 tablespoons hot sauce, to taste
16 - 1/2 teaspoon red pepper flakes

→ Assembly

17 - 4 brioche buns, toasted
18 - 8 dill pickle slices
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise

# Directions:

01 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, and ground black pepper. Submerge chicken thighs in the marinade, ensuring full coverage. Cover and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor infusion.
02 - In a separate bowl, thoroughly combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt to create the breading mixture.
03 - Remove chicken thighs from the marinade and allow excess to drip off. Coat each thigh in the seasoned flour mixture, pressing to ensure an even, thick crust. For maximum crispiness, repeat the process by dipping the chicken in buttermilk and breading a second time.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken two pieces at a time, turning once, for 5 to 7 minutes per side or until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
05 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Gently heat on low until the mixture begins to bubble. Remove from heat and set aside.
06 - Spread mayonnaise onto the bottom halves of the toasted brioche buns. Layer with shredded lettuce, hot fried chicken, a drizzle of hot honey, pickle slices, and finish with the top half of the bun.
07 - Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • The fiery hot honey is just sweet enough to tame the crunchy, peppery chicken, and it feels like a little flavor secret every time I drizzle it on.
  • This sandwich goes from zero to crave-worthy in under an hour, and nobody ever complains about leftovers for lunch the next day!
02 -
  • One time I stacked the fried chicken on paper towels, and it went soggy—use a wire rack instead and you’ll thank yourself.
  • Doubling the hot honey batch lets you serve extra on the side, which is now a firm policy in my house after the first drizzle-fight.
03 -
  • Letting breaded chicken rest while the oil heats up helps the coating stick, making every bite super crispy.
  • Straining the hot honey before drizzling keeps it pretty, but sometimes I leave the pepper flakes in for extra kick.
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