Hot Honey Chicken Sandwich
Buttermilk-marinated chicken thighs, double dredged, fried until crispy, and tossed straight in a hot honey sauce built from Frank’s, honey, and butter. Piled onto a toasted bun with ranch and quick pickles.
Let the chicken sit at room temperature for about 20 minutes before it hits the oil, straight-from-the-fridge chicken drops the oil temperature too far and you end up with a greasy coating instead of a crisp one. Toss the fried chicken in the hot honey right before it goes on the bun, not before.
The pickles come together fast and keep for weeks in the fridge, worth making ahead. The fried chicken itself is best fresh off the pan, but it’ll hold in the fridge for a few days if you reheat it in the oven rather than the microwave.
Hot Honey Chicken Sandwich
CHICKEN · SANDWICH · MEDIUM
Sweet heat, proper crunch
The buttermilk marinade does real work here, tenderising the chicken and helping the seasoned flour cling on properly once it hits the oil. Marinate longer if you've got the time, up to 48 hours makes a noticeable difference.
The hot honey sauce is what pulls the whole thing together, Frank's for heat, honey for sweetness, butter to bring it into a glossy coating that clings to the crispy chicken instead of just sitting on top.
Quick pickles and a cool ranch sauce balance out the heat and richness, so every bite has crunch, spice, sweetness, and something tangy to cut through it all.
Hot Honey Chicken Sandwich
Ingredients
Chicken & Marinade
- 6 Chicken Thighs Boneless & Skinless
- 250 ml Buttermilk
- 125 ml Franks Hot Sauce
- Salt & Pepper
Flour & Seasoning
- 100 g Plain Flour All Purpose
- 50 g Cornflour Cornstarch
- 4 g Onion Powder
- 4 g Garlic Powder
- 8 g Smoked Paprika
- 1 g Chilli Powder
- Salt & Pepper
Hot Honey Sauce
- 125 ml Franks Hot Sauce
- 60 g Honey
- 115 g Unsalted Butter
- 4 g Onion Powder
- 4 g Garlic Powder
- Salt & Pepper
Remaining Ingredients
- Burger Buns
- Neutral Oil For Frying
Ranch Sauce
- 125 g Mayonnaise
- 30 g Sour Cream
- 60 ml Buttermilk
- 4 g Onion Powder
- 4 g Garlic Powder
- 1 g Dried Dill
- 1 g Dried Parsley
- 1 g Dried Chives
- Seasoning To Taste
Pickles
- 1 Lebanese Cucumber Sliced
- 8 g Fresh Dill
- 125 ml Cold Water
- 125 ml White Vinegar
- 20 g White Sugar
- 5 g Sea Salt Flakes
Method
Chicken Sandwiches
- Place the chicken thighs into a bowl with the buttermilk, Frank's hot sauce, salt, and pepper. Mix to combine and marinate for 4 hours, up to 48 hours.
- In a clean bowl, combine all of the flour seasoning ingredients. Set aside.
- Add the ranch ingredients to a bowl, mix well, and place in the fridge.
- Add all of the hot honey sauce ingredients to a saucepan over medium heat and whisk to combine. Once the butter has melted, remove from the heat.
- Heat a large, high-rimmed pan or pot with enough oil to fill it halfway, to 180°C (350°F).
- Remove the chicken from the buttermilk and dredge in the seasoned flour, shaking off excess. Double-coat if preferred. Fry in the hot oil for 10–12 minutes, or until golden, crispy, and the internal temperature reaches 74°C (165°F). Repeat with the remaining batches.
- Add the cooked chicken to a large mixing bowl and pour over the hot honey sauce. Mix well to coat.
- Toast the buns to your liking. Spread ranch sauce on both the top and bottom buns. Add the crispy chicken, top with pickles, and close the bun. Dig in.
Pickles
- Place the water, vinegar, sugar, and salt into a saucepan and bring to a boil. Turn off the heat.
- Add the cucumber, garlic, and dill to a clean mason jar. Pour over the hot brine, cover with a lid, and refrigerate. These are ready to eat after a few hours once cooled, and will keep in the fridge for several weeks.
How spicy is this sandwich?⌄
It's got a solid kick from the Frank's in both the marinade and the hot honey sauce, but the honey and ranch sauce round it off rather than leaving it punishing. Cut back the chilli powder in the flour mix if you want it milder.
Can I bake the chicken instead of frying it?⌄
You can bake or air fry it, but you'll lose some of the deep-fried crunch the coating relies on. Either way, check the chicken reaches 74°C (165°F) before tossing it in the sauce.
How far ahead can I make the pickles?⌄
Weeks ahead if you like, they keep well in the fridge once brined. They're ready to eat after just a few hours once cooled, so same-day works too.
Can I make this ahead for a crowd?⌄
Fry the chicken ahead and keep it unsauced in the fridge, then reheat in the oven to bring the crunch back before tossing in fresh hot honey sauce and assembling. Ranch and pickles both hold well made ahead too.
