By Sabine Venier
Updated Feb 17, 2025
I love a good spicy chicken sandwich, and this hot honey chicken sandwich has everything I could ever want. Crispy, spicy fried chicken with creamy garlic mayo and hot honey sauce?! Yum! Put it all on a brioche bun, and I’m one happy camper. This sandwich is my absolute favorite spicy chicken sandwich of all time!
Buttermilk fried chicken has a special place in my heart, but I wanted to make it spicy and turn it into a sandwich all in one go. I just love the sweet-and-spicy flavor of hot honey, and it’s so perfect on this spicy chicken sandwich! My homemade mayonnaise forms the creamy base of the garlic mayo while my homemade pickles add a tanginess that balance out the sweet and spicy flavors.
Ingredients1x2x3x
For the Chicken
- ▢ 1 cup buttermilk
- ▢ 1 tablespoon hot sauce
- ▢ 1 teaspoon ground paprika
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon freshly ground black pepper
- ▢ 2 boneless, skinless chicken breasts cut in half horizontally to have 4 fillets
For the Hot Honey Sauce
- ▢ ½ cup honey
- ▢ 3 tablespoons hot sauce
- ▢ 1 tablespoon crushed red pepper flakes
- ▢ 1 teaspoon ground cayenne pepper
- ▢ ¼ teaspoon garlic powder
For the Garlic Mayo
- ▢ ½ cup mayonnaise
- ▢ 1 clove garlic pressed or finely minced
- ▢ 1 teaspoon fresh lemon juice
For the Breading
- ▢ 1 cup all-purpose flour
- ▢ ½ cup cornstarch
- ▢ 1 teaspoon ground cayenne pepper
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
For Frying and Assembly
- ▢ 4-6 cups vegetable oil for frying
- ▢ 4 brioche buns toasted
- ▢ Lettuce leaves
- ▢ Pickles
Video
Instructions
- In a bowl, mix buttermilk with hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let marinate for at least 30 minutes, or overnight in the fridge. 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 boneless, skinless chicken breasts
- While the chicken is marinating, combine honey, hot sauce, red pepper flakes, cayenne pepper, and garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool. ½ cup honey, 3 tablespoons hot sauce, 1 tablespoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, ¼ teaspoon garlic powder
- In a small bowl, add the mayonnaise, garlic, and lemon juice and stir to combine. Set aside. ½ cup mayonnaise, 1 clove garlic, 1 teaspoon fresh lemon juice
- Mix the flour, cornstarch, cayenne pepper, salt, and pepper in a separate bowl for the breading. Set aside. 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Heat the vegetable oil in a deep fryer or Dutch oven to 340°F. 4-6 cups vegetable oil
- Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
- Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.
- To assemble, spread mayonnaise on the bottom part of each toasted bun (brioche buns are my favorite because they have a great buttery flavor) and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun. 4 brioche buns, Lettuce leaves, Pickles
Equipment
- Deep Fryer OR
- Dutch Oven
Becky’s Tips
- Let the buttermilk drip off before adding the chicken to the flour mixture. If it is too wet, the flour will not stick properly.
- If you’re not using a deep fryer, make sure to check the temperature of the oil often with an instant-read thermometer. If the oil is too hot, it will burn the breading and leave the chicken raw. If too cold, the chicken will be greasy.
- Don’t overcrowd the fryer. This will drop the temperature of the oil, leading to soggy, greasy chicken.
- Place the fried chicken pieces on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Hot Honey Chicken Sandwich Step-by-Step
Marinate the Chicken: In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Add 2 boneless, skinless chicken breasts cut in half to form 4 fillets and let marinate for at least 30 minutes, or overnight in the fridge.
Make the Hot Honey Sauce: While the chicken is marinating, combine ½ cup of honey, 3 tablespoons of hot sauce, 1 tablespoon of crushed red pepper flakes, 1 teaspoon of ground cayenne pepper, and ¼ teaspoon of garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.
Make the Garlic Mayo: In a small bowl, add ½ cup of mayonnaise, 1 minced clove of garlic, and 1 teaspoon of fresh lemon juice and stir to combine. Set aside.
Make the Breading: Mix 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a separate bowl for the breading. Set aside.
Bread the Chicken: Heat 4-6 cups of vegetable oil in a deep fryer or Dutch oven to 340°F. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
Fry the Chicken: Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.
Assemble the Sandwiches: To assemble, spread mayonnaise on the bottom part of each toasted bun and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.
How to Store and Reheat
If you’re planning on leftovers, I recommend storing all of the components in separate airtight containers in the refrigerator and assembling just before serving. The chicken and sauces will all keep for up to 3 days in the refrigerator, and you can freeze the chicken for up to 3 months. Just let it thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes.
Serving Suggestions
I love to eat a hot honey chicken sandwich with a big piece of cornbread and some honey butter —yum! It’s also good with more classic sandwich pairings, like french fries or coleslaw .
More Sandwich Recipes To Try
Crispy Chicken Sandwich
Chicken Cordon Bleu Sandwich
Cuban Sandwich
Pulled Pork Grilled Cheese Sandwich
Hot Honey Chicken Sandwich Recipe
Equipment
- Deep Fryer OR
- Dutch Oven
Ingredients
For the Chicken
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breasts cut in half horizontally to have 4 fillets
For the Hot Honey Sauce
- ½ cup honey
- 3 tablespoons hot sauce
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon ground cayenne pepper
- ¼ teaspoon garlic powder
For the Garlic Mayo
- ½ cup mayonnaise
- 1 clove garlic pressed or finely minced
- 1 teaspoon fresh lemon juice
For the Breading
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Frying and Assembly
- 4-6 cups vegetable oil for frying
- 4 brioche buns toasted
- Lettuce leaves
- Pickles
Instructions
- In a bowl, mix buttermilk with hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let marinate for at least 30 minutes, or overnight in the fridge. 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 boneless, skinless chicken breasts
- While the chicken is marinating, combine honey, hot sauce, red pepper flakes, cayenne pepper, and garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool. ½ cup honey, 3 tablespoons hot sauce, 1 tablespoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, ¼ teaspoon garlic powder
- In a small bowl, add the mayonnaise, garlic, and lemon juice and stir to combine. Set aside. ½ cup mayonnaise, 1 clove garlic, 1 teaspoon fresh lemon juice
- Mix the flour, cornstarch, cayenne pepper, salt, and pepper in a separate bowl for the breading. Set aside. 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Heat the vegetable oil in a deep fryer or Dutch oven to 340°F. 4-6 cups vegetable oil
- Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
- Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.
- To assemble, spread mayonnaise on the bottom part of each toasted bun (brioche buns are my favorite because they have a great buttery flavor) and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun. 4 brioche buns, Lettuce leaves, Pickles
Video
Notes
- Let the buttermilk drip off before adding the chicken to the flour mixture. If it is too wet, the flour will not stick properly.
- If you’re not using a deep fryer, make sure to check the temperature of the oil often with an instant-read thermometer. If the oil is too hot, it will burn the breading and leave the chicken raw. If too cold, the chicken will be greasy.
- Don’t overcrowd the fryer. This will drop the temperature of the oil, leading to soggy, greasy chicken.
- Place the fried chicken pieces on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
