These Hot Honey Chicken Sandwiches combine buttermilk-marinated, seasoned, breaded, and fried chicken breasts, slathered with hot honey sauce, paired with creamy coleslaw and pickles on toasted brioche buns.
You are going to love these tasty chicken sandwiches. Serve with air-fried potato wedges or garlic Parmesan fries.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Buttermilk: Store-bought, or see preparation tips below for making your own
- Hot sauce: I use Frank’s RedHot sauce, but you can use your favorite. Do a little research to see if your hot sauce requires refrigeration. If so, then refrigerate the honey hot sauce in an airtight container.
- Smoked paprika: This is different from sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a deep, earthy flavor.
- Oil: vegetable, canola, or peanut oil
- Coleslaw: You can use any coleslaw mix or store-bought ready-made coleslaw.
- Brioche buns: Use your favorite buns. Brioche buns or egg buns are our go-to choices.
How To Make Hot Honey Chicken Sandwiches
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the buttermilk, pickle juice, hot sauce, and egg in a large bowl. Add the chicken breasts and marinate for at least 30 minutes.
- If making homemade hot honey sauce, whisk the ingredients together.
- Mix the coleslaw ingredients.
- In a large wide bowl, whisk the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Dredge the chicken breasts in flour and fry them in hot oil until golden brown and cooked through.
- Toast the brioche buns, then layer them with the fried chicken breasts, drizzled with hot honey sauce or dunked in it, along with coleslaw and pickles.
Preparation Tips For Success
- Make the hot honey sauce up to a week in advance. Store it in an airtight container at room temperature. Ensure that the hot sauce you use does not need refrigeration; if it does, store the hot honey sauce in the refrigerator.
- You can save money by making your buttermilk at home: add 1 tablespoon of lemon juice or white vinegar to a scant 1 cup of milk, stir gently, then let it sit for about 5 minutes before using it in the recipe.
- For extra deliciousness, butter or spread the buns with mayonnaise and toast them in a skillet or on a griddle.
- For extra tastiness, add pickled jalapeños or pickled red onions.
- Hot honey chicken sandwiches are best served promptly.
Perfect Pairings
- Creamy Deviled Egg Potato Salad
- Homemade Velvetta Mac and Cheese
- Brussels Sprouts Salad
- Ranch Potatoes
- Grilled Corn Salad
- Chickpea Salad
Hot Honey Chicken Sandwich
These Hot Honey Chicken Sandwiches combine buttermilk-marinated, seasoned, breaded, and fried chicken breasts, slathered with hot honey sauce, paired with creamy coleslaw and pickles on toasted brioche buns.
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Servings: 4 servings
Calories: 1191kcal
Ingredients
Marinade
- 1 cup buttermilk
- 3 tablespoons pickle juice
- 2 tablespoons hot sauce
- 1 egg
- 4 chicken breasts pounded to even thickness
Flour Mixture
- ⅔ cup all-purpose flour
- 2 tablespoons cornstarch
- ½ tablespoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil for frying
Slaw
- 1 ½ cups tri-color coleslaw
- ¼ cup mayonnaise
- 1 tablespoon granulated sugar
- 1 teaspoon apple cider vinegar
Sandwiches
- 4 Brioche Buns
- Hot Honey Sauce
- Pickles
Instructions
- Whisk the buttermilk, pickle juice, hot sauce, and egg in a large bowl. Add the chicken breasts and marinate for at least 30 minutes or up to overnight. If marinating for more than 2 hours, cover the bowl and refrigerate.
- In a large, wide bowl, whisk the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- If making homemade hot honey sauce, whisk the ingredients together. There is a link to hot honey sauce in the ingredients above.
- Mix the coleslaw, mayonnaise, granulated sugar, and apple cider vinegar.
- In a cast-iron skillet, heat about ½-inch of oil. Dredge the chicken breasts in flour. Fry the chicken for 8-10 minutes or until golden brown and cooked through, flipping halfway through the cooking time. Chicken is done when it reaches an internal temperature of 165 degrees.
- Toast the brioche buns, then layer them with the fried chicken breasts, drizzled with hot honey sauce or dunked in it, along with the coleslaw and pickles. For best results, serve promptly.
Notes
- Store leftover breaded chicken breasts in an airtight container in the refrigerator.
- Store the coleslaw in an airtight container in the refrigerator.
- Make the hot honey sauce up to 1 week in advance. Store it in an airtight container at room temperature. Ensure that the hot sauce you use does not need refrigeration; if it does, store the hot honey sauce in the refrigerator.
- Reheat the chicken in an air fryer at 350° for 5-7 minutes or until hot.
Nutrition
Calories: 1191kcal | Carbohydrates: 102g | Protein: 52g | Fat: 65g | Saturated Fat: 19g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 306mg | Sodium: 1386mg | Potassium: 858mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1407IU | Vitamin C: 17mg | Calcium: 154mg | Iron: 3mg
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