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Crispy Hot Honey Chicken Sandwich

The ultimate fried chicken sandwich featuring crispy buttermilk-fried chicken thighs, a spicy-sweet hot honey glaze, and creamy homemade slaw on a brioche bun.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Marinade & Chicken
  • 4 chicken thighs boneless, skinless
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp paprika
Dredge
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp baking powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
Hot Honey Glaze
  • 0.5 cup honey
  • 2 tbsp hot sauce Frank's RedHot
  • 1 tbsp butter melted
Assembly
  • 4 brioche buns toasted
  • 2 cups coleslaw prepared
  • 1 cup oil for frying

Equipment

  • Dutch Oven or Deep Pot
  • Deep-fry thermometer
  • Wire rack
  • Whisk

Method
 

  1. Whisk buttermilk and spices in a bowl. Add chicken thighs and marinate for at least 1 hour.
  2. Prepare dredge by mixing flour, cornstarch, baking powder, and dry spices. Drizzle in 2 tbsp of marinade to create clumps.
  3. Heat oil in a heavy pot to 350°F (175°C).
  4. Dredge chicken in flour mixture, pressing firmly to coat. Shake off excess.
  5. Fry chicken for 6-8 minutes until golden brown and internal temp reaches 165°F. Drain on a wire rack.
  6. Mix honey, hot sauce, and melted butter. Brush over hot chicken.
  7. Assemble on toasted brioche buns with pickles and creamy coleslaw.

Notes

For extra crunchy chicken, double dip: flour -> buttermilk -> flour. Monitor oil temp closely to prevent burning.