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A close up of a Hot honey chicken sandwich. A breaded fried chicken breast topped with coleslaw and pickles on a sesame seed bun.
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Crispy Hot Honey Chicken Sandwich

Marinated and crispy fried chicken, a drizzle of hot honey, and a speedy slaw make these sandwiches a spicy-sweet dinner winner
Course Main Dishes
Cuisine American

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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 8 hours
Servings 4

Ingredients

  • 4 Thinly Sliced Chicken Breasts
  • 4 Sandwich Rolls
  • Oil for frying - I use avocado or vegetable oil
  • Dill Pickle Slices

Marinade Ingredients

  • 2 Cups Buttermilk
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2-5 Tbsp Hot Sauce

Breading Ingredients

  • 1 Cup Flour
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Smoked Paprika
  • ¼- 1 tsp Cayenne Pepper

Hot Honey Sauce Ingredients

  • ¼ Cup Honey
  • 1-3 Tbsp Hot Sauce
  • ½ tsp Apple Cider Vinegar

Coleslaw Ingredients

  • ¼ Cup Mayonnaise
  • 1 Tbsp Lime Juice
  • 1 tsp Honey
  • 2 Cups Coleslaw Mix

Instructions

To Marinade the Chicken

  • Place the buttermilk in a large mixing bowl. Add in the salt, pepper and hot sauce. Use less hot sauce for more mild spice or more for spicier chicken.
    2 Cups Buttermilk, ½ tsp Salt, ½ tsp Pepper, 2-5 Tbsp Hot Sauce
  • Place the chicken in a large zip top bag or other airtight container. Pour the buttermilk mixture over top. Place in the fridge and marinade 8 hours or overnight.
    4 Thinly Sliced Chicken Breasts

To Cook the Chicken

  • Place the flour, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a shallow dish. Adjust the amount of cayenne pepper depending on how spicy you’d like your chicken to be.
    1 Cup Flour, 2 tsp Salt, 1 tsp Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, ½ tsp Smoked Paprika, ¼- 1 tsp Cayenne Pepper
  • In a heavy skillet heat 1-2 inches of oil over medium high heat. It is ready when you put the handle of a wooden spoon in the oil and a lot of bubbles form around it.
    Oil for frying - I use avocado or vegetable oil
  • Remove the chicken from the buttermilk marinade. Dip it in the flour, flip it over to cover both sides.
  • Tip- Place a cooling rack on a baking sheet and place floured chicken on it until ready to fry.
  • Place the coated chicken in the hot oil cook for 3-4 minutes, flip and continue cooking another 3-4 minutes until the chicken is a nice golden brown and cooked to an internal temperature of 165.
  • Remove from the oil and place on a paper towel lined plate, or a cooling rack with a baking sheet or paper towels underneath it.

To Make the Slaw

  • Place the mayo, lime juice, and honey in a small bowl and stir well
    ¼ Cup Mayonnaise, 1 Tbsp Lime Juice, 1 tsp Honey
  • Place the slaw mix in a medium size bowl, pour the dressing over and stir to coat the slaw mix evenly.
    2 Cups Coleslaw Mix

To Make Hot Honey Sauce

  • Place ¼ cup honey in a small bowl. Add in ½ tsp apple cider vinegar. Add in 1-3 tablespoons of hot depending on how hot you’d like your sauce. I like to start with one and add a little at a time until the desired flavor is reached.
    ¼ Cup Honey, ½ tsp Apple Cider Vinegar, 1-3 Tbsp Hot Sauce

To Assemble the Sandwiches

  • Place a chicken filet on a bun, drizzle with the hot honey sauce. Place pickles and a spoonful of slaw on top and top with the other half of the bun. Enjoy!
    4 Sandwich Rolls, Dill Pickle Slices