Description
Crispy fried chicken breasts drizzled with sweet and spicy hot honey, served on toasted brioche buns with cheddar cheese, lettuce, and pickles.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 cup buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 4-6 cups)
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite)
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1 tablespoon butter
- 4 brioche buns, split
- 1/4 cup mayonnaise
- 4 slices cheddar cheese (or your favorite cheese)
- Shredded lettuce, for topping
- Sliced pickles, for topping
Instructions
- In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Add the chicken breasts to the bowl, making sure they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Remove the chicken breasts from the buttermilk marinade, letting any excess drip off. Dredge each chicken breast in the flour mixture, making sure to coat it completely on all sides. Press the flour mixture into the chicken to ensure it adheres well. Then, dip the chicken back into the buttermilk marinade, and then back into the flour mixture for a second coating.
- Place the dredged chicken breasts on a wire rack and let them rest for about 15-20 minutes.
- Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully lower the chicken breasts into the hot oil, one or two at a time, being careful not to overcrowd the pot. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature.
- Remove the fried chicken breasts from the oil and place them on a wire rack lined with paper towels to drain off any excess oil.
- In a small saucepan, combine the honey, hot sauce, red pepper flakes, and butter.
- Heat the mixture over low heat, stirring constantly, until the butter is melted and the ingredients are well combined. Simmer for about 2-3 minutes, allowing the flavors to meld together. Be careful not to boil the honey.
- Remove the saucepan from the heat and keep the hot honey warm until ready to use.
- Lightly toast the brioche buns.
- Spread mayonnaise on both halves of each bun.
- Place a slice of cheddar cheese on the bottom bun.
- Generously drizzle the hot honey over the fried chicken breasts. Make sure to coat them well!
- Place the hot honey-coated chicken breast on top of the cheese on the bottom bun.
- Top the chicken with shredded lettuce and sliced pickles.
- Place the top bun on the sandwich.
- Serve the hot honey chicken sandwich immediately and enjoy!
Notes
- Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. This will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, if necessary.
- Use a Thermometer: Use a deep-fry thermometer to monitor the oil temperature and a meat thermometer to check the internal temperature of the chicken. This will ensure that the chicken is cooked through and perfectly crispy.
- Adjust the Spice Level: Adjust the amount of hot sauce and red pepper flakes in the hot honey to your spice preference. If you like it really spicy, add more! If you prefer a milder flavor, use less.
- Get Creative with Toppings: Feel free to get creative with the toppings. Some other great options include coleslaw, tomato slices, or even a fried egg.
- Make it Ahead: You can prepare the chicken ahead of time and reheat it in the oven or air fryer before assembling the sandwiches. This is a great option if you’re short on time. The hot honey can also be made ahead of time and stored in an airtight container in the refrigerator.
- Spicy Mayo: Mix a little bit of the hot honey into the mayonnaise for an extra kick.
- Nashville Hot Chicken Style: For a Nashville Hot Chicken style sandwich, add a generous amount of cayenne pepper to the flour mixture and brush the fried chicken with a paste made from cayenne pepper, paprika, garlic powder, and melted butter.
- Grilled Chicken: If you prefer, you can grill the chicken instead of frying it. Marinate the chicken as directed, then grill it over medium heat until cooked through. Drizzle with hot honey before serving.
- Chicken Tenders: Cut the chicken breasts into strips and follow the same dredging and frying instructions to make hot honey chicken tenders.
- Prep Time: 30 minutes
- Cook Time: 30 minutes