Description

This Spicy Hot Honey Crispy Chicken Sandwich features juicy chicken breasts coated in a seasoned flour and batter, fried to golden perfection, then drenched in a sweet and spicy hot honey sauce made with honey, hot sauce, and melted butter. The sandwich is assembled on a toasted buttered bun with melty cheese, shredded iceberg lettuce, pickles, and a spread of spicy mayo for an irresistible combination of crunchy, sweet, spicy, and savory flavors.

Ingredients

Scale

Chicken and Coating

4 chicken breasts, 5-6 oz each
3 cups all-purpose flour
1 tsp ground black pepper
2 tsp table salt
1 tsp onion powder
½ tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
1 cup seasoned flour (from above mix)
1 ½ cups cold water
Vegetable or canola oil, for frying

Hot Honey Sauce

½ cup honey
¼ cup hot sauce (e.g., Louisiana hot sauce)
2 Tbsp melted butter
Optional: sliced jalapeños or other peppers for extra heat

Sandwich Ingredients

4 sesame buns or brioche buns
Butter, for buns
4 slices cheese (e.g., pepper jack, American singles)
20 slices bread & butter pickles or other pickles
2 cups shredded iceberg lettuce
1 cup mayonnaise
1 Tbsp sambal chili paste or other chili paste

Instructions

Prepare the Seasoned Flour: Combine the all-purpose flour, ground black pepper, salt, onion powder, cayenne pepper, paprika, and garlic powder in a bowl and mix well to create the seasoned flour.
Make the Chicken Batter: In a separate bowl, whisk together 1 cup of the seasoned flour with 1 ½ cups cold water until smooth and lump-free.
Prepare the Hot Honey Sauce: Whisk the honey and hot sauce together in a small bowl until combined. Slowly add the melted butter while continuously whisking. Optionally, stir in sliced jalapeños or other peppers for added spice.
Make the Spicy Mayo: Mix the mayonnaise and sambal chili paste together until evenly blended.
Prepare the Chicken: Trim excess fat and pound each chicken breast to about ¾ inch thickness. Coat each breast in the batter, then place on a sheet pan and refrigerate for 1 hour.
Fry the Chicken: After chilling, remove chicken from the refrigerator and coat each piece thoroughly in the remaining seasoned flour. Heat about 1 cup of vegetable or canola oil in a 12-inch skillet over medium-high heat for 3 minutes. Fry each chicken breast for approximately 3 minutes per side until golden brown and cooked through. Cook in batches if needed. Remove and drain excess oil on paper towels.
Toast the Buns: Butter each bun lightly and toast until golden brown.
Assemble the Sandwiches: On the bottom bun, place a slice of cheese, followed by shredded iceberg lettuce, 4-5 pickle slices, and the fried chicken breast. Spoon 2 tablespoons of hot honey sauce over the chicken. Spread the spicy mayo on the top bun and place it on top to complete the sandwich.

Notes

For an extra crispy coating, vodka can be added to the breading mixture.
For a healthier alternative, you can air-fry the chicken instead of frying in oil.
Chicken should be cooked to an internal temperature of 165°F (74°C) for safety.
Adjust the amount of hot sauce and jalapeños in the honey sauce to control the spice level.

Prep Time: 90 Minutes
Cook Time: 15 Minutes
Category: Main Dishes
Method: Frying
Cuisine: American

Keywords: spicy chicken sandwich, hot honey, fried chicken sandwich, crispy chicken, spicy mayo, pickles, cheese sandwich