Crispy Hot Honey Chicken Sandwiches (Printable)

Crispy chicken thighs doused in spicy hot honey, served on toasted brioche with pickles and lettuce.

# Ingredient List:

→ 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, to taste
16 - 1/2 teaspoon red pepper flakes

→ Assembly

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

# Directions:

01 - In a large mixing bowl, combine buttermilk, hot sauce, kosher salt, and ground black pepper. Submerge chicken thighs in the marinade, toss to coat thoroughly, cover, and refrigerate for a minimum of 30 minutes or up to 4 hours for maximum flavor development.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt until evenly distributed.
03 - Remove marinated chicken from the bowl, allowing excess liquid to drip off. Coat each thigh in the seasoned flour mixture, pressing firmly to adhere. For enhanced crispness, dip once more in the buttermilk and dredge again in flour.
04 - Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F. Fry chicken in batches, two pieces at a time, for 5 to 7 minutes per side until deeply golden and the internal temperature reaches 165°F. Remove and drain on a wire rack.
05 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm gently over low heat just until bubbling, then promptly remove from heat. Set aside.
06 - Spread mayonnaise onto the bottom half of each toasted brioche bun. Layer with shredded lettuce, place a piece of hot honey chicken on top, drizzle liberally with warm hot honey, add sliced pickles, and place the top bun.
07 - Serve immediately to ensure optimal crispiness and flavor.

# Expert Advice:

01 -
  • You can customize the burn and the sweetness exactly to your mood, like dialing in your own comfort zone.
  • The combo of ultra-crunchy chicken, a glossy spicy-sweet drizzle, and pillowy bun makes even takeout fans lean in for seconds.
02 -
  • Once I fried the chicken at too low a heat and ended up with oil-sogged crust—always check your thermometer.
  • Dipping chicken in buttermilk and flour a second time turns a good coating into an epic crunch—don’t skip that extra round.
03 -
  • Check oil temperature with a thermometer, not just your intuition—350°F is your friend for juicy chicken without greasy crust.
  • Double-dipping chicken in flour and buttermilk guarantees the craggly crust that makes each bite unbeatable.
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