Description
This Hot Honey Chicken Sandwich recipe features crispy, juicy fried chicken thighs marinated in a spicy buttermilk brine, coated in a flavorful seasoned flour and panko crust, then tossed in a sweet and spicy hot honey sauce. Served on soft brioche buns with tangy, creamy coleslaw and fresh homemade ranch dressing, this sandwich balances heat, sweetness, and crunch for a deliciously satisfying meal perfect for any occasion.
Ingredients
Chicken Marinade
- 6 Boneless Chicken thighs
- 2 Cups Buttermilk
- 1 Cup Hot sauce
- 1/2 Cup Pickle Juice
Coating
- 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 Pepper
Frying Oil
- 1 Gallon Vegetable oil
Buns and Toppings
- 6 Brioche Buns
- 16 Oz Coleslaw mix (about 4 cups of cabbage and other veggies)
Coleslaw Dressing
- 1/2 Cup Mayo
- 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 Mayo
- 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
Instructions
- Marinate chicken: In a large bowl, combine buttermilk, hot sauce, and pickle juice. Add the boneless chicken thighs, making sure they are fully submerged. Cover the bowl and refrigerate overnight to tenderize and infuse the chicken with flavor.
- Prepare coleslaw: In a separate bowl, whisk together mayo, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Add the coleslaw mix and toss until evenly coated. Cover and refrigerate until ready to serve.
- Make ranch dressing: Combine sour cream, buttermilk, and mayo in a bowl. Stir in pressed garlic, chopped dill, chives, salt, black pepper, and lemon juice. Mix well, cover, and chill in the fridge until serving.
- Mix dry seasoning: In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This spice mix will be used for the flour and breadcrumb coatings.
- Prepare coating stations: Place the flour on one plate and the panko breadcrumbs on another. Split the seasoning mix evenly between the flour and breadcrumbs and mix into each thoroughly.
- Dredge chicken: Remove each marinated chicken thigh from the buttermilk mixture, dredge first in the seasoned flour, then dip back into the marinade briefly before coating thoroughly in the seasoned panko breadcrumbs. Set aside on a plate.
- Heat oil: In a deep fryer or a Dutch oven filled with vegetable oil (leave about 2 inches at the top), heat the oil to 375°F (190°C) over medium-high heat. Use a thermometer to ensure accurate temperature.
- Fry chicken: Carefully place the coated chicken thighs into the hot oil in batches to avoid overcrowding. Fry for about 10 minutes or until the internal temperature reaches 165°F (74°C) and the exterior is crispy and golden brown. Adjust heat as needed to maintain temperature.
- Prepare hot honey sauce: In a bowl, whisk together hot honey, Dijon mustard, and hot sauce until well combined.
- Toss chicken in sauce: After frying, let the chicken rest for about 3 minutes to cool slightly, then toss each piece in the hot honey sauce or drizzle the sauce on top evenly.
- Assemble sandwiches: Slice brioche buns and place a generous portion of coleslaw on the bottom half. Add a hot honey coated fried chicken thigh on top, drizzle with ranch dressing, then cover with the top bun. Serve immediately and enjoy!
Notes
- For best texture, marinate the chicken overnight to tenderize and infuse flavor.
- Maintain oil temperature during frying to ensure crispy coating without greasy chicken.
- Adjust cayenne and hot sauce quantities if you prefer milder or hotter spice levels.
- Use a thermometer to check chicken is cooked to safe internal temperature of 165°F (74°C).
- Homemade ranch and coleslaw add freshness and creaminess that balance the spicy, sweet chicken perfectly.
- This recipe yields 6 sandwiches but can be easily scaled up or down.
