Crispy Hot Honey Chicken Sandwiches (Printer version)

Fried chicken thighs, spicy hot honey, crisp pickles, and brioche buns deliver bold, sweet heat and crunch.

# 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

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

→ Frying

13 - Vegetable oil, for frying

→ Hot Honey

14 - 1/3 cup honey
15 - 1 to 2 tablespoons hot sauce
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 black pepper. Submerge chicken thighs, ensuring even coating. Cover and refrigerate for a minimum of 30 minutes or up to 4 hours for optimal flavor development.
02 - In a separate bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt, mixing thoroughly.
03 - Remove the chicken thighs from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. For maximum crunch, dip once more in buttermilk and coat again with flour mixture.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry two pieces at a time for 5 to 7 minutes per side, or until golden brown and fully cooked, maintaining an internal temperature of 165°F. Transfer to a wire rack to drain.
05 - In a small saucepan over medium heat, gently warm honey, hot sauce, and red pepper flakes until just bubbling. Remove from heat and set aside.
06 - Spread mayonnaise on the bottom of each toasted brioche bun. Layer with shredded lettuce, a crispy chicken thigh, a generous drizzle of hot honey, dill pickle slices, and crown with the top bun.
07 - Serve sandwiches immediately to preserve crispiness.

# Expert Advice:

01 -
  • The crunchy crust and sticky, fiery honey feel like a cheat code for outrageous chicken flavor.
  • It’s a dinner that turns any evening into a hands-on, lip-tingling event.
02 -
  • If you skip the double dredge, that signature crispy crust just won’t be the same—I learned the hard way by rushing once.
  • Taking the hot honey off the stove as soon as it bubbles stops it from turning bitter.
03 -
  • A sprinkle of salt over the finished fried chicken makes the crust pop—don’t skip it.
  • If your oil starts getting dark, swap it out before frying the next batch to avoid bitterness.
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