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Hot Honey Chicken Sandwich

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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Calories: 815kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Bring the chicken to room temperature for about 20 minutes before frying — cold chicken straight from the fridge drops the oil temperature further when it goes in, which can leave the coating greasy instead of crisp.
Dredge in the seasoned flour just before frying, not too far ahead — letting coated chicken sit too long can make the crust go gummy instead of staying light and crunchy.
Toss the fried chicken in the hot honey sauce right before it goes on the bun — tossing it too early lets the coating soften under the sauce before you even get to eat it.
Storage & Reheating
Refrigerate the fried chicken (un-sauced) for up to 3 days. Store the hot honey sauce, ranch, and pickles separately in airtight containers — the ranch keeps for up to 4 days, the hot honey sauce for about a week, and the pickles for several weeks as noted above.
Not recommended for freezing once assembled or sauced. The plain fried chicken on its own can be frozen for up to 2 months, though the coating won't be quite as crisp after reheating.
To reheat, warm the chicken in an oven or air fryer at 190°C (375°F) for 8–10 minutes to bring back the crunch — a microwave will make it soggy. Toss in fresh hot honey sauce after reheating, and assemble the sandwich fresh.
Serving 1SandwichCalories 815kcalCarbohydrates 70gProtein 31gFat 46gSaturated Fat 17gPolyunsaturated Fat 15gMonounsaturated Fat 12gTrans Fat 1gCholesterol 173mgSodium 2797mgPotassium 718mgFiber 3gSugar 29gVitamin A 2351IUVitamin C 13mgCalcium 178mgIron 4mg