A spicy sandwich is always on the menu in our house. When my husband and I are craving that restaurant-style crispy chicken sandwich, we turn to making these Hot Honey Chicken Sandwiches. Juicy, crunchy chicken thighs coated in homemade hot honey are stacked on soft, sweet brioche buns for the perfect balance of sweet heat and satisfying crunch. Every bite is bold, crave-worthy, and pure comfort-food bliss.

Hot honey chicken sandwiches on toasted buns, paired with crispy waffle fries and pickles.

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Hot Honey Chicken Sandwiches Recipe
Key Ingredients
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
More Spicy Recipes
Recipe
Comments

Hot Honey Chicken Sandwiches Recipe

We’re huge fans of my buffalo chicken sandwiches, and they make a regular appearance in our meal rotation—but this hot honey version has quickly earned its place right alongside them. The chicken thighs stay incredibly juicy on the inside because of the quick dredge and the crispy panko coating, while the blend of garlic powder, onion powder, and paprika add depth to every bite.(If you’re more into bold, smoky flavors, try my blackened chicken sandwiches too—they pack a different kick!)

But it’s the homemade hot honey—made with real honey, your favorite hot sauce, red pepper flakes, and a touch of butter—that really seals the deal. Piled on toasted brioche buns with crisp lettuce, ripe tomato, spicy mayo, and tangy pickles, this sandwich is everything we love: crispy, sticky, spicy, and just a little bit sweet.

Key Ingredients

Ingredients to make hot honey chicken sandwiches.

Chicken Thighs. I always reach for thighs when making chicken sandwiches because they stay incredibly juicy and tender, even if they cook a little longer than breasts. You can use chicken breasts sliced in half lengthwise if you prefer white meat—just keep a close eye on them while cooking to avoid drying them out.
Panko Breadcrumbs. I prefer using unseasoned panko so I can control the flavor by adding my own spices. That said, feel free to use whatever variety you have on hand or your go-to favorite.
Seasoning Mix. A blend of onion powder, garlic powder, and paprika brings that classic, savory flavor you expect from a great fried chicken sandwich. It’s a simple pantry staple combo that delivers bold, well-rounded taste in every bite.
Eggs. Eggs bind the panko crust to the chicken.
Honey. I like using regular clover honey for a clean, classic flavor, but feel free to use whatever variety you love—just make sure it’s liquid and pourable for easy mixing. You can also buy hot honey from the store.
Hot Sauce. We love using sriracha for our hot honey mixture because its thick, rich texture clings beautifully to the chicken, ensuring every bite is coated in sweet, spicy goodness. My second favorite is Cholula!
Avocado Oil. I always fry with avocado oil because it has a high smoke point and a neutral flavor. You can also use canola oil, grapeseed oil, or vegetable oil.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Raw chicken thighs coated in a seasoned flour mixture in a white bowl.

Step 1: Set up the dredging assembly line in 3 separate bowls: In a medium-sized bowl, combine flour and spice. In a separate bowl, whisk 2 eggs together. In the third bowl, add panko breadcrumbs. Press 1 boneless, skinless chicken thigh in the flour and seasoning mixture, being sure to coat it on all sides.

Breaded chicken dipped in a bowl of beaten eggs.

Step 2: Next, dip the flour-coated chicken thigh into the egg bowl, again coating it on all sides.

Chicken coated in an egg wash being dredged in panko breadcrumbs.

Step 3: Lastly, press the chicken thigh into the breadcrumbs, ensuring both sides are fully coated. Transfer the coated chicken to a plate off to the side and repeat this step with the remaining chicken.

Two pieces of breaded chicken frying in hot oil.

Step 4: Heat avocado oil (or any neutral, high smoke point oil) in a cast iron or heavy-bottomed skillet over medium-high heat. For perfectly crispy chicken, the oil should reach 350°F before frying—use a kitchen thermometer to ensure it’s hot enough without overheating. Carefully add the chicken to the hot oil and cook for 5–6 minutes per side or until golden brown and cooked through. Work in batches if needed to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness. Transfer the fried chicken to a paper towel-lined plate or wire rack to drain.

A glass bowl holding crispy fried chicken thighs topped with a thick drizzle of hot honey sauce.

Step 5: Make the hot honey in a small saucepan over low heat. Add honey, hot sauce, red pepper flakes (if using), and 1 butter. Stir to combine and warm for about 2-3 minutes. (You can also heat this mixture in the microwave, but be sure to cover the container to avoid splatter from the butter). Turn the heat off and add your crispy chicken thighs to a large bowl. Pour the hot honey over the chicken and toss to coat fully.

Crispy chicken sandwich on a plate with sauce dripping down.

Step 6: Assemble the sandwiches by lightly toasting the buns in the skillet you used for the chicken. We love spreading some spicy mayo on the top bun and topping the crispy chicken with lettuce, tomato, and pickles. Stack yours with what you like, and enjoy!

Sarah's Top Tips

Don’t skip seasoning the flour in your dredge station. This first layer is key to building flavor all the way through the crust.
For a lighter option, you can air fry the chicken at 390°F for 18–20 minutes, flipping it halfway through. Spray both sides with oil to help the breading crisp up.
Fry in batches to avoid lowering the oil temperature. Overcrowding leads to soggy, unevenly cooked chicken.
Keep an eye on your oil temperature with a kitchen thermometer. It should stay around 350°F for perfectly crispy chicken. If you're frying in batches, let the oil come back up to temp between rounds to avoid soggy breading.
I prefer draining my chicken on a wire rack instead of using paper towels. Of course, use what you have, but the rack method keeps the crust crisp instead of steaming it from underneath.
If you cook the sauce too long, it can thicken into more of a glaze. Just warm it gently until the butter melts and everything is combined.
Control the spiciness of the hot honey by tweaking the amount of hot sauce or red pepper flakes. Start small, taste, and build up the heat to your liking.

A sandwich featuring crispy fried chicken coated in hot honey sauce.

Serving Suggestions

We like to serve these sandwiches loaded with lettuce, tomato, spicy mayo, and plenty of pickles. They’re great for an easy weeknight dinner, casual weekend meal, or game day spread. We usually plate them up with steak fries or classic shoestring fries (because let’s be honest, dipping those in extra spicy mayo is half the fun). They’re also great with a simple green salad or a tangy coleslaw on the side to balance the richness.

Storage & Reheating

Fridge: For the best crunch, enjoy these sandwiches right away while the chicken is hot and crispy. We usually make all four chicken thighs for just the two of us—because leftovers are just as good the next day. The chicken thighs will stay good in the fridge, packed in an airtight container, for 3-4 days.

Reheating: To reheat, we pop the extra chicken in the air fryer at 375°F for about 5–7 minutes until it’s heated through and crispy again. Then it’s an easy lunch: just toast a bun, add your toppings, and you’ve got a second round of hot honey goodness without the extra work.