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Hot Honey Chicken Sandwich Recipe

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3.9 from 61 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes plus 12-24 hours marinating
  • Yield: 6 sandwiches

Description

A sweet and spicy southern-style Hot Honey Chicken Sandwich featuring crispy fried boneless chicken thighs marinated in buttermilk and hot sauce, topped with creamy coleslaw and buttermilk ranch, all served on a soft brioche bun. The combination of crunchy chicken, tangy coleslaw, and a drizzle of hot honey sauce delivers perfect balance and bold flavors.

Ingredients

Chicken and Breading

  • 6 Boneless Chicken thighs
  • 2 Cups Buttermilk
  • 1 Cup Hot sauce
  • ½ cup Pickle Juice
  • 1 Cup Flour
  • 2 Cups Panko breadcrumbs
  • 2 tablespoon Paprika
  • 1 tablespoon Garlic powder
  • ½ tablespoon Onion powder
  • ½ tablespoon Cayenne pepper
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 Gallon Vegetable oil
  • 6 Brioche Buns

Coleslaw

  • 16 oz coleslaw mix (about 4 cups cabbage and other veggies)
  • ½ Cup Mayonnaise
  • ¼ Cup Sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Apple cider vinegar
  • ½ teaspoon Salt
  • ½ teaspoon Ground black pepper

Buttermilk Ranch

  • ½ Cup Buttermilk
  • ½ Cup Sour cream
  • ⅓ Cup Mayonnaise
  • 1 Clove Garlic, pressed
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 tablespoon Fresh chopped dill
  • 2 tablespoon Fresh chopped chives
  • 1 tablespoon Lemon juice

Hot Honey Sauce

  • ¼ Cup Hot honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoon Hot sauce

Instructions

  1. Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Add the boneless chicken thighs to the mixture, ensuring they are fully submerged. Cover the bowl and refrigerate overnight, allowing the chicken to tenderize and absorb the spicy flavors.
  2. Prepare the Coleslaw: In another bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Add the coleslaw mix and toss thoroughly to coat evenly. Cover and refrigerate until ready to serve.
  3. Make the Buttermilk Ranch: Combine sour cream, buttermilk, and mayonnaise in a small bowl. Stir in pressed garlic, fresh chopped dill, chopped chives, salt, pepper, and lemon juice. Chill the ranch dressing to develop flavors.
  4. Season the Breading: Mix garlic powder, paprika, cayenne pepper, onion powder, salt, and pepper in a bowl. Divide this seasoning mix equally between two separate dishes. Add flour to one dish and panko breadcrumbs to the other, mixing each well with the seasoning.
  5. Coat the Chicken: Remove each chicken thigh from the marinade, dredge it in the seasoned flour, then dip back into the marinade. After that, coat each piece thoroughly with the seasoned panko breadcrumbs. Set aside prepared chicken pieces.
  6. Heat the Oil: Heat vegetable oil in a deep fryer or large Dutch oven to 375°F (190°C). If using a Dutch oven, fill it with oil leaving about 2 inches of headspace to avoid overflow when frying.
  7. Fry the Chicken: Carefully place chicken thighs into the hot oil in batches to avoid overcrowding, which can drop the oil temperature below 300°F. Fry for about 10 minutes or until internal temperature reaches 165°F and the crust is golden and crispy. Remove and drain on paper towels briefly.
  8. Prepare the Hot Honey Sauce: In a bowl, mix together hot honey, Dijon mustard, and hot sauce until well combined.
  9. Coat the Fried Chicken: After the chicken cools slightly for about 3 minutes, either toss the chicken in the hot honey sauce or drizzle it over the top to coat evenly.
  10. Assemble the Sandwich: On each brioche bun, layer a generous portion of coleslaw, add the sauced chicken thigh, and top with a dollop of buttermilk ranch. Close with the top bun and serve immediately.

Notes

  • Be very cautious when adding chicken to hot oil, especially if using a pot instead of a dedicated deep fryer. Lower each piece gently to prevent splashing or boiling over.
  • Do not overcrowd the frying vessel; maintain oil temperature above 300°F for optimal cooking and crispness.
  • Storing the ranch dressing overnight intensifies the garlic flavor for better taste.
  • Marinate chicken for at least 12 hours, up to 24 hours, for best flavor and tenderness results.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

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