SaveHot Honey Chicken Sandwich
Buttermilk-brined, double-dredged fried chicken with a hot honey glaze, slaw, and pickles on a toasted brioche. Crispier than your local drive-thru.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $4.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 piece boneless skinless chicken thighs
- 2 cup buttermilk
- 2 tbsp hot sauce (Frank's or Crystal)
- 1 tbsp kosher salt (for brine)
- 1 1/2 cup all-purpose flour
- 1/2 cup cornstarch (the crispy secret)
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp baking powder (for extra crunch)
- 6 cup peanut or canola oil (for frying)
- 1/3 cup honey
- 1 tbsp Calabrian chili paste (or sriracha)
- 1 tsp apple cider vinegar
- 4 piece brioche buns (toasted in butter)
- 16 piece dill pickle slices
- 2 cup shredded green cabbage (tossed with 2 tbsp mayo + 1 tsp vinegar)
- 2 tbsp unsalted butter (for toasting buns)
Instructions
- 1
Whisk buttermilk, hot sauce, and salt. Submerge chicken thighs and refrigerate at least 4 hours, ideally overnight.
Buttermilk's lactic acid tenderizes while seasoning from the inside.
- 2
Whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, baking powder, and 1 tsp salt. Drizzle 3 tbsp of the buttermilk marinade into the dredge and rub with your fingers to make craggy clumps.
Those marinade clumps become the shattery craters of crust. Restaurant secret.
- 3
Heat oil in a heavy pot to 350°F. Lift chicken from buttermilk, letting excess drip, then press firmly into the dredge, flipping and packing flour into every nook.
- 4
Fry thighs 6-7 minutes, flipping once, until deep mahogany and 165°F internal. Rest on a wire rack — never paper towels (they steam the crust soggy).
Rack > paper towels. Always.
- 5
Warm honey, Calabrian chili, vinegar, and a pinch of salt in a small pan 60 seconds until loose. Brush generously over hot chicken.
- 6
Butter and toast brioche buns cut-side down in a skillet until golden. Build: bun, slaw, chicken, pickles, top bun. Press, bite, swear.
Pairs With
Something clean like Pilsner Urquell
Crisp bitterness resets the palate after each bite.
Bourbon, lemon, honey syrup
Honey and citrus echo the glaze; bourbon stands up to the heat.
Southern-style, extra cold
The classic fried-chicken pairing for a reason.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Outlaw country, Southern rock, and blues. Turn it up, crack a beer, fire up the grill.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Thighs over breasts — more forgiving, juicier, and they fit the bun shape.
- •Double-fry for extreme crunch: fry 4 min, rest 5 min, fry 3 min more.
- •If oil temp drops below 325°F, the crust absorbs oil and goes greasy. Fry in batches.
Substitutions
- buttermilk → whole milk + 2 tbsp vinegar, rested 10 min
- Calabrian chili paste → sriracha or gochujang
- brioche buns → potato buns or Martin's potato rolls
Leftovers
Refrigerate chicken up to 2 days; reheat at 400°F on a wire rack 8 minutes to re-crisp.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
