Hot Honey Fried Chicken Sandwiches

November 4, 2026November 4, 2026 Chique Home

Ever bite into a fried chicken sandwich and immediately get hit with sweet heat from the sauce?

These hot honey fried chicken sandwiches have crisp, juicy chicken, soft buns, crunchy pickles, and enough sticky spice to make every bite feel properly worth it.

Have you ever made fried chicken and thought, this needs something sharp, sweet, and a little dangerous on top?

That’s where the hot honey comes in.

The chicken stays crisp underneath, but the glaze gives it that sticky chilli sweetness around the edges without completely soaking the coating.

Then you’ve got pickles bringing the acid, a soft bun holding everything together, and whatever creamy sauce you like underneath to calm the heat down a little.

The whole sandwich ends up messy, crunchy, sweet, salty, and spicy all at once.

It is absolutely not neat food.

But honestly, neat food would be missing the point here.

Page Contents

Why You’ll Love These Sandwiches

Extra crispy fried chicken with lots of crunch
Soft toasted brioche buns that balance the crisp coating
Crunchy slaw for freshness and texture
Sliced pickles for a tangy bite
Sticky hot honey glaze that makes the whole sandwich
Great for dinner, game day, or casual entertaining

Yield

Makes: 5 sandwiches

Ingredients

For the Chicken

5 boneless, skinless chicken thighs
1 1/2 cups buttermilk
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika

For the Flour Coating

2 cups plain flour
1/2 cup cornflour
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

For Frying

Vegetable oil, for frying

For the Coleslaw

2 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1/4 small red onion, very thinly sliced
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt, to taste
Black pepper, to taste

For the Hot Honey Glaze

1/3 cup honey
1 to 1 1/2 teaspoons chilli flakes
1 tablespoon hot sauce
1 tablespoon butter
Pinch of salt

For Assembling

5 brioche buns
10 to 15 pickle slices
2 tablespoons mayonnaise, optional
1 tablespoon butter for toasting buns, optional

How to Make Hot Honey Fried Chicken Sandwiches

1. Marinate the chicken

Place the chicken thighs in a bowl.
Add the buttermilk, hot sauce, salt, black pepper, garlic powder, and smoked paprika.
Stir well so every piece is coated.
Cover and refrigerate for at least 1 hour.
If you have time, 4 hours gives even better flavour.

2. Make the slaw

In a medium bowl, combine the green cabbage, red cabbage, and red onion.
In a small bowl, stir together the mayonnaise, sour cream, apple cider vinegar, honey, a pinch of salt, and black pepper.
Pour the dressing over the cabbage mixture.
Toss until everything is lightly coated.
Chill in the fridge while you prepare the rest.

3. Prepare the flour coating

In a wide shallow bowl, mix the plain flour, cornflour, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
Take 2 tablespoons of the buttermilk marinade and drizzle it into the flour mixture.
Rub it through with your fingers.
This creates little craggy bits that fry up especially crisp.

4. Coat the chicken

Remove each chicken thigh from the marinade, letting the excess drip off slightly.
Press it firmly into the flour mixture.
Turn and press again so every part is well coated.
For an extra crunchy crust, dip each piece briefly back into the buttermilk, then back into the flour one more time.

5. Heat the oil

Fill a deep frying pan or heavy pot with about 1 1/2 to 2 inches of vegetable oil.
Heat the oil to 175°C / 350°F.
If you do not have a thermometer, test with a pinch of flour. It should sizzle straight away without burning instantly.

6. Fry the chicken

Fry the chicken in batches so you do not overcrowd the pan.
Cook for about 5 to 7 minutes per side, depending on thickness.
The coating should be deep golden brown and crisp.
The chicken should be fully cooked and reach 75°C / 165°F internally.
Transfer to a wire rack or paper towel lined tray.

7. Make the hot honey glaze

In a small saucepan over low heat, combine the honey, chilli flakes, hot sauce, butter, and a small pinch of salt.
Stir for 1 to 2 minutes until warm and glossy.
Do not boil it.
Taste and add a little more chilli if you want extra heat.

8. Glaze the chicken

Spoon or brush the hot honey over the fried chicken while it is still warm.
Make sure you coat the top generously so you get that shiny, sticky finish.

9. Toast the buns

Slice the brioche buns.
If you like, butter the cut sides lightly.
Toast them in a dry pan or skillet until warm and lightly golden.

10. Assemble the sandwiches

Spread a thin layer of mayonnaise on the bottom buns, if using.
Add one piece of fried chicken to each bun.
Spoon a little extra hot honey over the chicken if you want it messier and spicier.
Top with a pile of coleslaw.
Add 2 to 3 pickle slices.
Finish with the top bun.
Slice one sandwich in half for serving if you want the platter to look like the one shown.

A Few Helpful Tips

Use chicken thighs, not breast

Chicken thighs stay juicier and give you a better sandwich. They also fit nicely into brioche buns without needing loads of trimming.

Double dredge for more crunch

That second light dip in buttermilk and flour is what gives you the thicker, rougher crust. It makes a difference.

Do not overdress the slaw

You want the slaw crisp and light, not wet. It should sit on top of the chicken, not slide off it.

Toast the buns

A soft bun is great, but a lightly toasted bun holds up much better once the hot honey and chicken juices hit it.

Glaze right before serving

That is how you keep the coating crisp while still getting the glossy finish.

Easy Swaps

No brioche buns? Use soft burger buns or potato buns.
Want it less spicy? Reduce the chilli flakes and hot sauce in the glaze.
Want more heat? Add cayenne to the glaze as well.
No buttermilk? Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice and let it sit for 10 minutes.
Want a shortcut? Use shop bought slaw mix and just make the dressing.

Serving Ideas

These sandwiches are rich, crunchy, and a little sticky, so they pair well with simple sides.

Try them with:

Crispy fries
Potato wedges
Corn on the cob
Mac and cheese
A simple green salad
Extra pickles on the side

Storage and Reheating

To Store

Store the fried chicken, slaw, and buns separately.
Keep the chicken in an airtight container in the fridge for up to 3 days.
The slaw is best within 1 day.

To Reheat

Reheat the chicken in the oven or air fryer at 190°C / 375°F until hot and crisp again.
Avoid the microwave if possible because the coating goes soft.

To Assemble Later

Reheat the chicken first.
Glaze it with warm hot honey.
Build the sandwich fresh right before eating.

Q&A

Can I make these ahead?

Yes, partly. You can marinate the chicken, mix the slaw dressing, and make the hot honey ahead of time. Fry and assemble closer to serving for the best texture.

Can I use chicken breast instead?

Yes, but slice it into thinner fillets so it cooks evenly. Thighs are still my first choice because they stay juicier.

How spicy is the hot honey?

It has a noticeable kick, but it should not be painfully hot. The slaw and brioche bun mellow it out.

Why add cornflour to the coating?

Cornflour helps the crust fry up lighter and crispier. It gives that crackly finish that works so well for sandwiches.

Can I air fry the chicken?

You can, but the result will be different. It will still be tasty, just not quite as deeply crunchy as proper fried chicken.

What kind of pickles work best?

Classic dill pickle slices are perfect here. They cut through the richness and do not compete with the hot honey.

Final Thoughts

These hot honey fried chicken sandwiches are not shy.

They are crunchy, juicy, sweet, spicy, tangy, and a little bit messy. The fried chicken has real texture, the slaw brings freshness, and those pickle slices keep every bite from feeling too rich.

Then the hot honey shows up and pulls the whole thing together.