Golden-brown, crispy chicken glazed in a sweet and spicy hot honey and tucked into a soft brioche bun — if that sounds tempting, this hot honey chicken sandwich recipe delivers. It’s a perfect balance of crunchy, savory, sweet, and spicy, and it’s easy to make at home.
Imagine a juicy chicken breast or thigh, seasoned, brined, and fried to a crunchy golden crust. A sticky hot honey glaze—made from honey, butter, hot sauce and warming spices—coats the chicken, adding sweet heat that complements the savory breading. I like to finish each sandwich with shredded lettuce, bread-and-butter pickles, and a garlicky mayo for brightness and creaminess.
This sandwich works for lunch, dinner, or a crowd-pleasing party dish. It’s customizable: swap the bread for your favorite bun, add cheese or bacon, or increase the spice to suit your taste.
Key Ingredients
(see the recipe card for exact measurements)
- Chicken: boneless skinless chicken breasts or thighs.
- Brioche buns: soft brioche absorbs sauce while staying sturdy; regular burger buns or sliced bread also work.
- Neutral oil: vegetable, canola, grapeseed, peanut or avocado oil for frying.
- Toppings: bread-and-butter pickles and shredded lettuce are classic; add pepper jack, red onion, or tomato if you like.
Hot honey sauce
- Honey
- Salted butter
- Hot sauce
- Seasonings: red pepper flakes, smoked paprika, cayenne
Garlic mayo
- Mayonnaise
- Fresh rosemary
- Dijon or grain mustard
- Garlic
- Lemon juice
Dredge
- All-purpose flour
- Seasonings: smoked paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt
Buttermilk marinade
- Buttermilk
- Egg
- Pickle juice
- Hot sauce
Expert Tips
Follow these tips for the best result:
- Choose the right cut: breasts give a leaner bite; thighs are juicier and more forgiving.
- Brine for juiciness: a buttermilk brine with egg, pickle juice and hot sauce tenderizes and flavors the meat—marinate at least 30 minutes or up to overnight.
- Season everything: salt and spice the brine, dredge and sauces liberally for depth of flavor.
- Control oil temperature: heat oil to about 325–350°F (use a thermometer if possible). Fry without overcrowding so pieces cook evenly to 165°F (74°C) internal temperature.
- Drain well: rest fried chicken on a wire rack or paper towels so it stays crisp before saucing.
- Serve hot: assemble and eat while the chicken is warm for the best texture and flavor.
How to make the sandwich
Brine the chicken
- Combine buttermilk, egg, pickle juice and hot sauce in a bowl. Add chicken, cover and refrigerate at least 30 minutes or up to overnight. This yields tender chicken and helps the breading adhere.
Make the sauces
- Hot honey: melt butter and whisk with honey, hot sauce, red pepper flakes, cayenne, smoked paprika and a pinch of salt until combined.
- Garlic mayo: mix mayonnaise with minced garlic, Dijon, chopped rosemary, lemon juice and salt and pepper; taste and adjust.
Dredge and fry
- Remove chicken from the refrigerator and let it rest about 20 minutes. Heat oil in a deep skillet or pot to about 325°F.
- Mix flour with smoked paprika, onion powder, chili powder, black pepper and kosher salt. Press the flour onto the chicken so it’s fully coated, then rest the dredged pieces on a wire rack.
- Fry the chicken in batches for about 12–15 minutes until golden and the internal temperature reaches 165°F. Drain briefly, then toss each piece in the hot honey to coat. Let excess sauce drip off before assembling.
Assemble
- Lightly toast buns in a pan with a little butter about a minute per side. Spread garlic mayo on the bottom bun, add the hot honey chicken, then shredded lettuce and pickles. Top with the bun. For extra sauce, add a thin layer of garlic mayo to the top bun as well.
Variations
Customize the sandwich to your taste:
Add cheese: melt pepper jack, colby jack or gruyère over the chicken.
Add bacon: crisp bacon adds smoky crunch.
Turn up the heat: increase hot sauce and cayenne for a spicier glaze.
Go bunless: serve the glazed chicken over a salad or with sides.
What pairs well with it?
This sandwich pairs well with simple sides like coleslaw, a side salad, potato chips, or fries. For a heartier meal try baked mac and cheese, collard greens, or potato salad. A cold, bubbly or fruity drink complements the rich, crunchy flavors.
Storing leftovers and reheating
Storage: Disassemble leftovers to avoid sogginess. Store fried chicken in an airtight container and buns and toppings separately. Refrigerate within two hours.
Reheating the chicken: Preheat the oven to 350°F (175°C). Arrange chicken on a parchment-lined baking sheet and bake 10–15 minutes until heated through and the crust firms up.
Reheating the bun: Lightly toast in a toaster, toaster oven, or under the broiler for a few minutes to restore texture.
Recipe FAQs
It has a pleasant heat but isn’t overwhelmingly spicy. The spice level is easy to adjust by changing the amount of hot sauce, cayenne, or red pepper flakes in the hot honey.
Use what you prefer. Thighs are juicier and more forgiving; breasts are leaner and provide a classic sandwich profile.
Monterey Jack, colby jack, pepper jack or mild cheddar all pair nicely with the spicy-sweet glaze.
More chicken recipes
- Buttermilk Fried Chicken
- Smoked Chicken Thighs
- Chicken Bacon Ranch Wraps
- Hot Honey Butter Chicken Thighs
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Hot Honey Chicken Sandwich
A crispy chicken sandwich glazed with hot honey, finished with garlic mayo, shredded lettuce and pickles. Sweet, savory and lightly spicy.
Prep: 40 mins • Cook: 20 mins • Total: 1 hr • Servings: 4
Ingredients
- 4 chicken breasts
- 2 cups shredded iceberg lettuce
- 1 cup bread-and-butter pickles
- 4 brioche buns
Buttermilk brine
- 1 cup buttermilk
- 1 large egg
- 2 tbsp pickle juice
- 2 tbsp hot sauce
Hot honey sauce
- 6 tbsp salted butter, melted
- 3/4 cup honey
- 3 tbsp hot sauce
- 2 tbsp red pepper flakes
- 1 tbsp smoked paprika
- 2 tsp cayenne pepper
- 1/2 tsp kosher salt
Garlic mayo
- 1/2 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, diced
- 1 tsp lemon juice
- Salt and pepper to taste
Flour dredge
- 2 cups all-purpose flour
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 1 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
Instructions
- Brine: Mix buttermilk, egg, pickle juice and hot sauce. Add chicken, cover and refrigerate 30 minutes to overnight.
- Sauces: Combine melted butter, honey, hot sauce, red pepper flakes, cayenne, smoked paprika and salt for the hot honey. Mix mayo, Dijon, garlic, rosemary, lemon juice and seasoning for the garlic mayo.
- Dredge: Remove chicken from brine, let rest 20 minutes. Heat oil to ~325°F. Combine flour and spices, press onto chicken to coat and rest on a rack.
- Fry: Fry chicken 12–15 minutes until golden and 165°F internal. Drain, then toss in hot honey to coat and let excess drip off.
- Assemble: Toast buns lightly in butter. Spread garlic mayo on the bottom bun, add chicken, lettuce and pickles, then top with the bun.
Notes
Storage: Store components separately to prevent sogginess. Refrigerate within two hours.
Reheating: Warm chicken in a 350°F oven for 10–15 minutes on a parchment-lined sheet to crisp the crust; toast buns before serving.
Nutrition (approx.)
Calories: 984 kcal • Carbs: 100 g • Protein: 47 g • Fat: 46 g