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Hot Honey Chicken Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Ivy
  • Prep Time: 15 minutes (plus overnight marinating)
  • Cook Time: 20 minutes
  • Total Time: 1 hour 15 minutes (including marinating time)
  • Yield: 6 sandwiches
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Hot Honey Chicken Sandwich recipe features juicy, crispy fried chicken thighs marinated in a spicy buttermilk mixture, coated in a flavorful seasoned flour and panko breadcrumb crust, and fried to golden perfection. The sandwich is topped with a tangy coleslaw and a creamy herb ranch dressing, then drizzled with a sweet and spicy hot honey sauce, all served on a soft brioche bun for a perfect balance of heat, sweetness, and crunch.

Ingredients

Chicken and Marinade

  • 6 Boneless Chicken Thighs
  • 2 Cups Buttermilk
  • 1 Cup Hot Sauce
  • 1/2 Cup Pickle Juice

Breading

  • 1 Cup Flour
  • 2 Cups Panko Breadcrumbs
  • 2 Tbsp Paprika
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Onion Powder
  • 1/2 Tbsp Cayenne Pepper
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper

Frying

  • 1 Gallon Vegetable Oil

Coleslaw

  • 16 Oz Coleslaw Mix (about 4 cups cabbage and other veggies)
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper

Ranch Dressing

  • 1/2 Cup Buttermilk
  • 1/2 Cup Sour Cream
  • 1/3 Cup Mayonnaise
  • 1 Clove Garlic, pressed
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 Tbsp Fresh Chopped Dill
  • 2 Tbsp Fresh Chopped Chives
  • 1 Tbsp Lemon Juice

Hot Honey Sauce

  • 1/4 Cup Hot Honey
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Hot Sauce

To Serve

  • 6 Brioche Buns

Instructions

  1. Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring each piece is fully submerged in the marinade. Cover and refrigerate overnight to allow the flavors to deeply penetrate and tenderize the meat.
  2. Prepare the Coleslaw: In a separate bowl, mix together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Add the coleslaw mix and toss until evenly coated. Cover and refrigerate until ready to serve.
  3. Make the Ranch Dressing: In another bowl, combine the sour cream, buttermilk, and mayonnaise. Stir in the pressed garlic, chopped chives, dill, salt, and black pepper. Finish with lemon juice for brightness. Cover and refrigerate alongside the coleslaw.
  4. Season the Breading: Combine garlic powder, paprika, cayenne pepper, onion powder, salt, and black pepper in a small bowl. Split the mixture evenly between two plates.
  5. Prepare the Flour and Breadcrumbs: On one plate, mix the flour with half of the seasoning blend. On another plate, mix the panko breadcrumbs with the remaining seasoning.
  6. Bread the Chicken: Remove each chicken thigh from the marinade. Dredge first in the seasoned flour, then dip back into the marinade, and finally coat thoroughly in the seasoned panko breadcrumbs. Set aside on a tray.
  7. Heat the Oil: In a deep fryer or large Dutch oven, heat the vegetable oil to 375°F (190°C). If using a Dutch oven, fill it with enough oil to submerge the chicken, leaving about 2 inches of headspace to prevent overflow.
  8. Fry the Chicken: Fry the chicken thighs in batches, ensuring not to overcrowd the oil. Cook each batch for about 10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden and crispy. Drain on paper towels.
  9. Prepare the Hot Honey Sauce: In a bowl, combine the hot honey, Dijon mustard, and hot sauce.
  10. Toss the Chicken in Sauce: After allowing the fried chicken to cool for about 3 minutes, either toss the chicken pieces in the hot honey sauce or drizzle the sauce generously over them.
  11. Assemble the Sandwich: Slice the brioche buns and layer with a generous portion of coleslaw, then place the sauced fried chicken on top. Finally, drizzle or spread the herb ranch dressing over the chicken. Close the sandwich and serve immediately for the best texture and flavor.

Notes

  • For extra crispy chicken, double dredge the chicken by repeating the flour and breadcrumb steps once more before frying.
  • If you prefer less heat, reduce the amount of cayenne pepper and hot sauce in the marinade and sauce accordingly.
  • Make sure the oil temperature is maintained at 375°F for even frying; use a thermometer for accuracy.
  • Leftover fried chicken is best reheated in an oven to keep the crust crispy.
  • This recipe can be made with bone-in chicken thighs, but increase frying time accordingly.
  • Homemade hot honey can be substituted or purchased pre-made for convenience.

Find it online: https://ivysrecipes.com/hot-honey-chicken-sandwich-recipe/