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Homemade Hot Honey Chicken Sandwich Recipe

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4 from 10 reviews

A delicious Homemade Hot Honey Chicken Sandwich featuring crispy fried chicken breasts marinated in a tangy blend of buttermilk, pickle juice, and hot sauce. The chicken is coated in a seasoned flour mixture, fried to golden perfection, and served on toasted brioche buns with spicy-sweet hot honey sauce, crunchy tri-color coleslaw, and tangy pickles for a perfect balance of flavors and textures.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 1 cup buttermilk
  • 3 tablespoons pickle juice
  • 2 tablespoons hot sauce
  • 1 egg
  • 4 chicken breasts (pounded to even thickness)

Breading

  • ⅔ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ tablespoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

For Frying

  • Vegetable oil (for frying, about ½-inch deep)

Coleslaw

  • 1 ½ cups tri-color coleslaw
  • ¼ cup mayonnaise
  • 1 tablespoon granulated sugar
  • 1 teaspoon apple cider vinegar

Bun and Toppings

  • 4 Brioche Buns
  • Hot Honey Sauce (store-bought or homemade)
  • Pickles

Instructions

  1. Marinate the Chicken: Whisk together the buttermilk, pickle juice, hot sauce, and egg in a large bowl. Add the chicken breasts ensuring they are fully submerged. Cover and marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator for maximum flavor and tenderness.
  2. Prepare the Breading: In a separate large, wide bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and freshly ground black pepper to create a well-seasoned coating.
  3. Make the Hot Honey Sauce (if homemade): Whisk together the ingredients for the hot honey sauce according to your preferred recipe or use a store-bought version for convenience.
  4. Mix the Coleslaw: Combine the tri-color coleslaw, mayonnaise, granulated sugar, and apple cider vinegar in a bowl. Mix well until evenly coated and set aside to let the flavors meld.
  5. Fry the Chicken: Heat about ½-inch of vegetable oil in a cast-iron skillet over medium heat until shimmering. Remove chicken breasts from marinade, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture. Fry chicken breasts in the hot oil for 8-10 minutes, turning halfway through, until golden brown and reaching an internal temperature of 165°F (74°C).
  6. Toast the Buns and Assemble: While the chicken cooks, toast the brioche buns until lightly browned. To assemble, layer each bun bottom with a fried chicken breast, generously drizzle or dunk in hot honey sauce, add a scoop of coleslaw, and top with pickles. Place the bun tops over and serve immediately for best texture and flavor.

Notes

  • Marinating chicken overnight will enhance flavor and tenderness but a minimum of 30 minutes is sufficient.
  • Monitor oil temperature carefully when frying to ensure crispy, evenly cooked chicken without burning.
  • Use a kitchen thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
  • Customize the hot honey sauce heat level by adjusting the amount of hot sauce or honey.
  • Brioche buns add a slightly sweet and soft contrast; substitute with your preferred sandwich buns if desired.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/homemade-hot-honey-chicken-sandwich-recipe/