Hot Honey Fried Chicken Sandwich
Tested & Approved
by Sophie Lane
If you've been chasing that perfect balance of crunchy, spicy, and sweet, this hot honey chicken sandwich is about to become your new obsession. Crispy buttermilk-fried chicken thighs get drizzled in a sticky, spicy hot honey glaze, then piled onto a toasted brioche bun with cool pickles and creamy mayo.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintHot Honey Fried Chicken Sandwich
Crispy buttermilk-fried chicken thighs drenched in spicy-sweet hot honey and stacked on a toasted brioche bun with pickles and mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Method: Frying
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Vegetable oil, for frying
- 1/2 cup honey
- 1 tbsp unsalted butter
- 1/2 tsp cayenne pepper (for honey)
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
- 4 brioche buns, toasted
- 1/2 cup mayonnaise
- 1 cup sliced dill pickles
- Shredded lettuce, for serving
Instructions
- In a bowl, whisk together buttermilk and hot sauce. Add chicken thighs, cover, and marinate in the fridge for at least 30 minutes (or up to overnight).
- In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, black pepper, and cayenne.
- Remove chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat. Dip back into the buttermilk, then into the flour again for a double coating. Place on a wire rack and rest for 10 minutes.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
- Fry the chicken in batches for 5-7 minutes per side, until deep golden brown and the internal temperature reaches 165°F. Drain on a wire rack or paper towels.
- While the chicken fries, make the hot honey: combine honey, butter, cayenne, red pepper flakes, and apple cider vinegar in a small saucepan over low heat. Simmer for 3-4 minutes, stirring, until glossy and combined.
- Spread mayonnaise on the toasted brioche buns. Layer shredded lettuce and pickles on the bottom bun.
- Place the hot fried chicken on top and generously drizzle with hot honey while still warm.
- Top with the bun and serve immediately.
Notes
For extra crunch, double-dredge the chicken and let it rest on a rack before frying. Adjust the cayenne and red pepper flakes in the hot honey to control the spice level. Store fried chicken, honey, and buns separately for leftovers, and re-crisp chicken in the oven or air fryer rather than the microwave.
Frequently Asked Questions
What makes a hot honey chicken sandwich different from regular fried chicken sandwiches?
A hot honey chicken sandwich gets its signature flavor from a spicy-sweet honey glaze drizzled over crispy fried chicken, adding heat and sweetness that regular fried chicken sandwiches don't have.
Can I make the hot honey chicken sandwich less spicy?
Yes, simply reduce or omit the cayenne and red pepper flakes in the honey sauce and skip the hot sauce in the buttermilk marinade for a milder version.
Can I bake the chicken instead of frying it?
Yes, bake the dredged chicken on a wire rack at 425°F for 20-25 minutes, flipping halfway, though the crust won't be quite as crunchy as the fried version.
How do I store leftover hot honey chicken sandwich components?
Store the fried chicken, hot honey, and buns separately in airtight containers in the fridge for up to 3 days, and reheat the chicken in the oven or air fryer to keep it crispy before assembling.
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