Oh my gosh, you know that moment when you just *need* a fried chicken sandwich? Not just any sandwich, though—I’m talking about that moment where the only thing that can satisfy the craving is that perfect harmony of crunch, sweet stickiness, and a little bit of fiery heat? That’s what we made here. I spent ages trying to nail the coating so it wouldn’t get soggy the second the glaze touched it. Trust me, this approach gives you the ultimate Spicy Hot Honey Crispy Chicken Sandwich that sings! The secret, honestly, is in the double treatment and making sure that honey isn’t too thick. When you bite into this, you get the crunch fighting beautifully against that sweet, spicy honey. It’s my absolute favorite lunch!
Why You Will Make This Spicy Hot Honey Crispy Chicken Sandwich Again and Again
I can guarantee this recipe will become your go-to for a few simple reasons. Once you try it, you won’t go back!
- The chicken stays unbelievably crisp, even under that gorgeous glaze.
- The perfect sweet-and-spicy balance hits all the right notes.
- Assembly is fast—you can have this gourmet sandwich on the table in under 40 minutes.
- You can even check out some of my other favorite baking tips here if you need a confidence boost for the next time you bake! These tips are helpful for all kinds of cooking, too!
Essential Ingredients for Your Spicy Hot Honey Crispy Chicken Sandwich
Getting the right ingredients is half the battle, especially when you’re chasing that perfect crunch and that perfect zing. I’ve listed everything out perfectly for you below. Don’t skip the cornstarch in the dredge mixture! That’s what locks in the crispiness and keeps things light, not heavy. We need four chicken breasts, which we slice in half horizontally so they cook quickly and evenly.
The absolute non-negotiable here is the quality of your hot sauce. We’re using it for the glaze, right? So if you use some weak, watery sauce, your whole Spicy Hot Honey Crispy Chicken Sandwich is going to suffer. Find one you love, one that packs a little punch, because that heat has to stand up to the sweetness of the honey later on. If you’re out of buttermilk, don’t panic! I’ve got you covered with some great ideas on what you can use instead right over here.
- 2 boneless, skinless chicken breasts, halved horizontally (Yields 4 nice cutlets!)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (This is crucial for the shatteringly crisp crust!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (You can tweak this later, but this is the starting point!)
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil for frying (Use a high smoke point one, like canola or peanut oil!)
- For the Glaze: 1/4 cup honey, 1 tablespoon hot sauce (your favorite!), and 1 teaspoon apple cider vinegar
- For Assembly: 4 brioche buns, butter for toasting, mayonnaise or preferred spread, and pickles, sliced
Steps to Achieve the Perfect Spicy Hot Honey Crispy Chicken Sandwich Coating
Okay, the chicken needs to be ready before we even think about the oil going on the heat. We want perfectly shaped cutlets so they cook quickly and evenly on the stove. This is where you build the foundation of that incredible crunch that holds up to the spicy honey later on. Everything relies on a sturdy, well-adhered coating!
Now, here’s a tip I learned the hard way: for the absolute best texture, after you dredge the chicken completely, you need to sit it on the cooling rack for about 15 minutes before it hits that hot oil. Seriously, don’t skip this rest period! Letting the coating meld into the chicken for a bit means you get that extra shatteringly crisp crust when it fries. It’s a small waiting game, but it pays off.
Preparing the Chicken and Dry Dredge for the Spicy Hot Honey Crispy Chicken Sandwich
First things first, take those chicken breasts and pound them down with a meat mallet or even the bottom of a heavy pan until they are all about a half-inch thick. You want uniform thickness or you’ll have one part overcooked while the other is still pale. In a shallow dish, whisk up your dry team: the flour, cornstarch, salt, pepper, paprika, and that little kick of cayenne. Make sure that cornstarch is totally mixed in—it performs miracles when frying!
Buttermilk Bath and Final Dredge Technique
Next up is the wet station. Whisk your egg right into the buttermilk. Dip each flattened chicken piece thoroughly into that dairy bath, letting the extra liquid drip off for just a second. Then, it’s straight into that seasoned flour mixture. You absolutely must press that flour onto the chicken. Don’t just lightly toss it; press, press, press all sides so you build up little flakes and crags on the surface. Those are what get crunchy! Then set it aside for that glorious 15-minute rest.
Frying Technique for Restaurant-Quality Spicy Hot Honey Crispy Chicken Sandwich
This is the moment of truth, isn’t it? Getting the oil temperature spot-on is seriously the MVP move here. You want a deep skillet or a Dutch oven, and you need about two inches of vegetable oil heated up to 350°F. If you’re using a thermometer—and please, trust me, use one—keep poking it to make sure that heat doesn’t drop too low when you load the chicken in. Don’t overcrowd the pan, or the oil temperature will tank, and you’ll end up with greasy, soggy crust instead of crispy perfection.
Carefully slip those coated cutlets into the hot oil. They should sizzle immediately! We are looking for about five to seven minutes on each side. When they look deep golden brown and gorgeous, pull one out and check the internal temperature—it just has to hit 165°F. When they come out, don’t just dump them on paper towels. Place them right onto a wire rack set over a sheet pan. This lets the air circulate, keeping the bottom crust just as crunchy as the top while that excess oil drips away. That’s how you get that restaurant quality!
Crafting the Signature Spicy Hot Honey Glaze for the Chicken Sandwich
Now that our chicken is crispy and drained (that glorious crunchy sound!), it’s time to make the star of the show: the Spicy Hot Honey glaze. This is so simple it feels like cheating, but the balance between the sweet and the heat is everything for this Spicy Hot Honey Crispy Chicken Sandwich.
Grab a tiny saucepan. We’re combining the honey, your hot sauce, and just a splash of apple cider vinegar. The vinegar might seem weird, but trust me, it cuts the sweetness just enough so the glaze doesn’t taste like syrup. Heat this mixture on the absolute low setting—we just want it runny and combined, never let it boil, or you change the texture!
Here’s where you take control! Taste the glaze before you coat your chicken. If you like it mild, stick with one tablespoon of hot sauce. If you want that real fire—the kind that makes your lips tingle—use two tablespoons! You can check out how I make a different kind of honey glaze for drinks right here, the technique is similar. Once it hits that perfect heat level for you, pull it off the stove. Brush this beautiful, shiny glaze all over the hot, crispy chicken right after it comes out of the oil. It will soak in just enough to cling perfectly!
Assembly: Building the Ultimate Spicy Hot Honey Crispy Chicken Sandwich
The chicken is glazed, and the flavor is singing—now we can finally build this masterpiece! Honestly, even with the best topping, if your bun is sad, the whole thing falls apart. That’s why we are buttering up those brioche buns. Brioche is soft, yes, but when you toast it with butter, it gets this structural integrity that holds up so beautifully against the spicy honey drips and the mayo. It’s worth the extra minute!
Get your skillet or broiler ready. Lightly butter the cut sides of the brioche buns and toast them until they are just barely golden brown. We want warmth and a slight snap, not toast that’s going to break your teeth!
Layering order is crucial for this Spicy Hot Honey Crispy Chicken Sandwich, believe it or not. Think about keeping the bottom bun from getting prematurely soggy. I always start with a generous smear of mayonnaise or whatever spread you love on both the top and bottom halves. That fat acts as a barrier!
Next, place that magnificent, dripping, crispy glazed chicken steak right onto the bottom bun. Then, pile on the pickles! They give you that necessary acidic bite to cut through the richness of the chicken and the honey. Pop the top bun on, and you are done. Don’t wait; this sandwich is best eaten immediately while the coating is screamingly crisp!
Tips for Success with Your Spicy Hot Honey Crispy Chicken Sandwich
You’ve got the perfect ingredients and the process down, but let me just quickly hammer home a few key points so your Spicy Hot Honey Crispy Chicken Sandwich comes out flawless every single time. Honestly, perfection is in the details!
First, that 15-minute rest period after coating the chicken? You absolutely must let that breading set up. It’s the secret to keeping things crispy later. Also, promise me you will use a thermometer for the oil. If the oil isn’t exactly 350°F, you risk soaking up grease or burning the crust before the middle cooks. It’s non-negotiable for true restaurant quality.
Finally, always remember that you can adjust that heat level in the glaze. If you need inspiration on general kitchen mastery, I’ve got some great reads on improving your baking skills that might help you next time you’re in the kitchen, like these baking tips.
Storage and Reheating the Spicy Hot Honey Crispy Chicken Sandwich
Look, I won’t lie to you. This sandwich is happiest the moment it comes together. That spicy honey glaze starts doing its work right away, and while that’s delicious, it’s the enemy of crispiness over time. So, if you have leftovers (which is rare in my house, by the way!), the best plan is to separate everything.
If you have extra glazed chicken cutlets, store them in an airtight container in the fridge. Keep the leftover honey glaze in a tiny separate container—it should stay perfectly fine at room temperature for a few days, but the fridge is safer if you made too much. You definitely can’t store the assembled sandwich; that bun will turn instantly sad and squishy.
When you’re ready to eat those leftovers, we need to revive that gorgeous crunch! Don’t even think about the microwave; it’s a mush machine, and we worked too hard for that. The absolute best method for bringing back the crispiness on the chicken is using an air fryer. Pop the cold chicken in there at about 375°F for maybe six or seven minutes. Shake the basket once, and it will feel almost brand new!
Once the chicken is warm and crisp again, quickly brush it with a little more of that spicy honey glaze just to refresh it. Toast your brioche buns fresh—that’s key—and reassemble with mayo and pickles. It won’t ever be *quite* as good as the very first bite, but it’s a fantastic second-day meal!
Frequently Asked Questions About This Spicy Hot Honey Crispy Chicken Sandwich
I know you have questions! Making truly crispy chicken takes attention to detail, but once you know the little tricks, it’s so easy. Here are some things folks ask me all the time when they’re getting ready to dive into this Spicy Hot Honey Crispy Chicken Sandwich recipe.
If I want to avoid frying, can I bake or air fry the chicken instead?
You totally can try baking, but honestly, you won’t get that true, shatteringly crisp crust that made this sandwich famous. Baking tends to dry out the chicken or steam the coating slightly. If you must avoid the oil, the air fryer is your best bet! Coat the chicken exactly as directed, let it rest, and then air fry at 390°F until browned and cooked through. It gets close, but the flavor profiles are a little different than deep-fried, so manage your expectations!
What if I don’t have buttermilk for the chicken bath?
Don’t worry about running to the store for a carton of buttermilk! That acidity is what tenderizes the chicken, but we can mimic it easily. My go-to trick is taking regular milk—any kind you have—and stirring in about a tablespoon of white vinegar or lemon juice. Let that sit on the counter for about five minutes until it curdles slightly. You can find the full details on how to whip up those buttermilk substitutions for all your recipes.
How far ahead of time can I prepare the signature spicy honey glaze?
The honey glaze is great to make ahead because it really lets those flavors meld! You can easily mix up the honey, hot sauce, and vinegar mixture up to a week in advance. Keep it tightly sealed in a jar in the fridge. When you’re ready to use it, just warm it slightly on the stove or in the microwave for about 15 seconds until it’s nice and runny again. It stays perfectly good and ready for your next batch!
Do I really need the cornstarch in the flour mixture?
Yes, please, don’t skip the cornstarch! That’s arguably more important than the cayenne pepper for the texture of your crispy chicken sandwich. The cornstarch is what keeps the crust light and incredibly flaky when it hits that hot oil. It prevents the coating from feeling heavy or doughy. It’s magic, I promise!
Print
Spicy Hot Honey Crispy Chicken Sandwich
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A recipe for a crispy fried chicken sandwich topped with a spicy honey glaze.
Ingredients
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil for frying
- 1/4 cup honey
- 1 tablespoon hot sauce (adjust to heat preference)
- 1 teaspoon apple cider vinegar
- 4 brioche buns
- Butter for toasting
- Mayonnaise or preferred spread
- Pickles, sliced
Instructions
- Pound the chicken pieces to an even 1/2-inch thickness.
- In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, and cayenne pepper.
- In a separate shallow dish, whisk the egg and buttermilk together.
- Dip each chicken piece first into the buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat well.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Carefully place the coated chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Remove chicken and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
- While the chicken drains, prepare the hot honey: In a small saucepan, combine the honey, hot sauce, and apple cider vinegar. Heat gently over low heat until just combined and runny. Do not boil.
- Brush the hot honey glaze generously over the hot, crispy chicken pieces.
- Lightly butter the cut sides of the brioche buns and toast them in a pan or under a broiler until golden.
- Assemble the sandwiches: Spread mayonnaise on both halves of the bun. Place the glazed chicken on the bottom bun, top with pickle slices, and place the top bun on.
Notes
- For extra crispiness, let the coated chicken rest in the refrigerator for 15 minutes before frying.
- Use a thermometer to monitor the oil temperature for consistent results.
- Adjust the amount of hot sauce in the glaze to control the spice level.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 25
- Sodium: 750
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Keywords: crispy chicken sandwich, spicy honey, fried chicken, hot honey, chicken sandwich recipe