Go Back
–+ servings

Honey Glazed Chicken Sandwich

Print Recipe Pin Recipe
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating: 30 minutes
Total Time: 1 hour
Calories: 840kcal
Servings: 4 People
Metric - Imperial

Ingredients

Chicken & Marinade

  • 4 Chicken Thighs Boneless & Skinless
  • 250 ml Buttermilk
  • 8 g Onion Powder
  • 8 g Garlic Powder
  • 8 g Smoked Paprika
  • 0.5 g Cayenne Pepper
  • Salt & Pepper

Dredge

  • 120 g Plain Flour All Purpose
  • 60 g Cornflour Cornstarch
  • 4 g Onion Powder
  • 4 g Garlic Powder
  • 8 g Smoked Paprika
  • Salt & Pepper

Frying

  • 1.5 litres Neutral Oil or Tallow

Honey Butter Glaze

  • 42 g Unsalted Butter
  • 28 g Honey
  • 1 g Dried Chilli Flakes Optional
  • Salt to Taste

Coleslaw

  • ¼ Green or Red (Purple) Cabbage Shredded
  • ½ Red Onion Sliced
  • 1 Carrot Grated
  • 40 g Mayonnaise
  • 5 ml Apple Cider Vinegar
  • 10 g Dijon Mustard
  • Salt & Pepper

Bread & Fillings

  • 4 Buns of Choice
  • Sauce of Choice
  • Dill Pickle Slices Optional

Method

  • Add the chicken and marinade ingredients to a bowl and mix well to combine. Cover and marinate for 30 minutes up to 48 hours.
  • In a separate bowl, mix the plain flour, cornflour, and spices. Pull the chicken out of the fridge and dredge it in the flour until well coated. You can double-coat if you want that extra crunch — place it back into the marinade after the first dredge and repeat.
  • Heat 1.5 litres (6⅓ cups) of neutral oil in a large pot or deep fryer to 170°C (340°F). Fry the chicken until golden and the internal temperature reaches 74°C (165°F), roughly 6–8 minutes. Remove and drain on a wire rack over a baking tray.
  • Mix the honey butter glaze ingredients in a bowl, pour over the fried chicken while it's still hot, and toss to coat.
  • For the coleslaw, mix the cabbage, carrot, and onion. In a separate bowl, whisk the mayonnaise, apple cider vinegar, and Dijon mustard until smooth. Add the sauce to the vegetables, mix well, and season to taste.
  • Toast your buns, spread with a sauce or mayonnaise of choice, and add the chicken, slaw, and pickles (optional). Close the lid and dig in.
Chef's Tips
Let the double-dredged chicken rest for a few minutes on a rack before it goes into the oil — this helps the coating set and adhere, so it holds together in the fryer instead of flaking off.
Fry at a steady 170°C and check for the 74°C (165°F) internal temperature rather than relying on time alone, especially with the double coating — thicker coated pieces can take slightly longer than 6–8 minutes to cook through.
Pour the honey butter glaze over the chicken while it's still hot from frying, as written — the residual heat helps it melt and soak into the crust rather than just sitting on top.
Storage & Reheating
Store the fried chicken, coleslaw, buns and pickles separately in the fridge rather than assembling ahead.
The chicken keeps in an airtight container for up to 3 days. Freezing isn't recommended, since the crisp coating won't hold its texture once thawed. Reheat in a hot oven or air fryer for 6–8 minutes to bring the crunch back — the microwave will leave it soggy.
The coleslaw keeps refrigerated for up to 3 days. Assemble the sandwiches fresh with toasted buns just before serving.
Serving 1SandwichCalories 840kcalCarbohydrates 68gProtein 38gFat 35gSaturated Fat 9gPolyunsaturated Fat 5gMonounsaturated Fat 2gCholesterol 171mgSodium 549mgPotassium 810mgFiber 4gSugar 9gVitamin A 1900IUVitamin C 45mgCalcium 250mgIron 1.4mg