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Hot Honey Chicken Sandwich

This hot honey chicken sandwich features juicy, crispy fried chicken breasts coated in a sweet, spicy honey glaze and stacked on a buttered brioche bun with creamy ranch, cooling pickles, and bright flavors that sing together.

  • Total Time: 1 hour
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 pieces boneless chicken breasts (pounded to even thickness or halved horizontally)
  • 1 cup buttermilk
  • 2 tablespoons pickle juice
  • 1 tablespoon hot sauce (Frank's RedHot or your favorite brand)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch (creates extra crispiness)
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter (for the glaze)
  • 3 to 4 tablespoons honey (raw or clover honey works best)
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 pieces brioche buns (buttered for toasting)
  • 1 cup ranch dressing (or use Greek yogurt ranch for lighter option)
  • 1 cup dill pickle slices (or bread-and-butter pickles for sweetness)
  • 1 cup oil (for frying, vegetable or canola oil at 350 degrees Fahrenheit)

Instructions

  1. In a shallow bowl, combine buttermilk, pickle juice, hot sauce, salt, black pepper, paprika, and garlic powder and mix until well blended.
  2. Place chicken breasts in the marinade, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
  3. In a separate bowl, whisk together flour, cornstarch, paprika, cayenne, garlic powder, and salt.
  4. Pour oil into a deep skillet or Dutch oven to a depth of 2 to 3 inches and heat to 350 degrees Fahrenheit using a thermometer for accuracy.
  5. Remove chicken from marinade, letting excess liquid drip off, then press each piece into the flour mixture, coating thoroughly on all sides.
  6. Carefully place coated chicken into the hot oil and fry for 6 to 8 minutes, turning halfway through, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
  7. Transfer to a paper towel-lined plate and let rest for 2 to 3 minutes while you prepare the glaze.
  8. In a small saucepan over medium heat, melt butter, then add honey, hot sauce, paprika, and cayenne pepper.
  9. Whisk constantly for 1 to 2 minutes until the mixture is glossy and fully combined, with no lumps.
  10. While the chicken is still warm, brush or dip it generously in the hot honey glaze, coating both sides evenly for maximum flavor impact.
  11. Lightly butter the brioche buns and toast them in a skillet or on a griddle over medium heat for 1 to 2 minutes per side until golden and warm.
  12. Place the bottom bun on a plate or cutting board and spread a thin layer of ranch dressing across the entire surface.
  13. Set the hot honey glazed chicken breast on top of the ranch, then add a generous handful of dill pickle slices on top.
  14. Spread another thin layer of ranch on the inside of the top bun, place it over the chicken, and press down gently so all the flavors meld together.
  • Author: Adriana
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 600
  • Sugar: 10
  • Sodium: 1200
  • Fat: 30
  • Saturated Fat: 10
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 30
  • Cholesterol: 90

Keywords: Perfect for busy weeknights or whenever you crave restaurant-quality fried chicken at home.