Hot Honey Chicken Sandwiches

A sandwich on a small plate, served with a side of fries and a cold drink in the background.

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These Hot Honey Chicken Sandwiches are packed with crispy, juicy chicken thighs coated in a sweet and spicy homemade hot honey, all stacked on soft brioche buns for the perfect balance of heat, crunch, and comfort.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 778.1kcal

Author: Sarah Hill

Equipment

Ingredients

½ cup all-purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon paprika
salt and black pepper to taste
2 eggs whisked
1 cup panko breadcrumbs
4 boneless, skinless chicken thighs
Avocado oil or another neutral-flavored oil for frying

Hot Honey Sauce

½ cup honey
2-3 tablespoons hot sauce adjust to taste
½-1 teaspoon red pepper flakes adjust to taste
1 tablespoon butter

For Serving

4 toasted brioche buns
Lettuce
Sliced tomato
Spicy mayo
Pickles

Instructions

Set up an assembly line: combine flour in a medium-sized bowl with the spices and mix to combine. Whisk eggs in a separate bowl and add breadcrumbs to their own medium-sized bowl.
½ cup all-purpose flour, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon paprika, salt and black pepper to taste, 2 eggs, 1 cup panko breadcrumbs
Dip a piece of chicken in the flour mixture until it is coated on all sides, then dip the chicken in the egg bowl, again coating on all sides. Finally, dip the piece of chicken in the breadcrumbs and press down until it is fully coated. Transfer to a plate, then repeat the process with the remaining pieces of chicken.
4 boneless, skinless chicken thighs
Heat about ½ inch of oil in a cast iron or heavy-bottomed skillet over medium-high heat until it is about 350 degrees F.
Avocado oil or another neutral-flavored oil for frying
Add the chicken thighs and cook for 5-6 minutes per side until golden brown. Depending on the size of your pan, this may have to be done in batches.
Transfer chicken to a wire rack or paper towel-lined plate to soak up the excess grease.
Combine honey, hot sauce, red pepper flakes and butter in a small saucepan over low heat. Stir and let it warm for about 2-3 minutes. Turn off the heat. (You can also heat this mixture in the microwave but be sure to cover the container to avoid splatter from the butter).
½ cup honey, 2-3 tablespoons hot sauce, ½-1 teaspoon red pepper flakes, 1 tablespoon butter
Place chicken in a large bowl and toss with the hot honey until well coated.
To assemble the sandwiches, lightly toast brioche buns, top with lettuce, tomato and a chicken cutlet. Spread spicy mayo on the top bun and add pickles, if desired.
4 toasted brioche buns, Lettuce, Sliced tomato, Spicy mayo, Pickles

Video

Notes

Drain on a wire rack for maximum crunch.
Toss chicken in hot honey just before serving.
Toast buns to prevent sogginess.
Don’t overcook the hot honey—it thickens fast.

Fridge: Store chicken in an airtight container for up to 3–4 days.
Reheating: Air fry at 375°F for 5–7 minutes to bring back the crisp.

Nutrition