Hot Honey Chicken Sandwich Recipe

A chicken sandwich on a wooden platter beside bowls of sauce and pickles.

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Hot Honey Chicken Sandwich Recipe

A crispy, juicy chicken sandwich with a spicy-sweet hot honey sauce that’s easy to make at home. Perfect for a quick dinner or game day.

Prep Time10

Cook Time10

Marinating Time30

Total Time50

Course: Main Course

Cuisine: Canadian

Servings:

Calories: 417kcal

Author: Jacqueline Piper

Ingredients

2 chicken breasts about 8 oz each

Marinade

¼ cup plain Greek yogurt
½ cup milk
1 tablespoon Sriracha Hot Sauce
1 tablespoon pickle juice

Breading

½ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder

Hot Honey

¼ cup honey
1 tablespoon calabrian chili sauce
½ teaspoon garlic powder
½ teaspoon onion powder

For Serving

4 hamburger buns
Sliced pickles

Instructions

To Cut the Chicken

Lay a chicken breast on a cutting board. Press down on the chicken breast, and slide your knife through horizontally. Do this carefully and go slowly if you need to. Cover each cutlet with plastic wrap. Use a meat tenderizer, rolling pin, or something similar to pound the chicken thinner in its thickest spot until you have a pretty uniform thickness. Repeat for the second chicken breast.

To Marinate the Chicken

Mix the yogurt, milk, pickle juice, and hot sauce in a large bowl to make the marinade.
Add the chicken pieces to the yogurt mixture and marinate for 30 minutes to a couple of hours.
Make the hot honey sauce by mixing the hot honey ingredients in a small pan and heating gently over medium-low heat until everything comes together.

To Cook the Chicken

Mix the flour and spices and scatter the mix on a plate.
Lift a piece of chicken from the yogurt mix, letting the extra liquid drip off. Lay the chicken in the flour, turning and coating to completely cover the chicken in the flour. I use tongs.
Heat a large skillet over medium heat. Coat the bottom of the skillet with a layer of oil.
When the oil is hot, add the chicken. Fry on one side for 4-5 minutes. Flip and fry on the other side for 3-4 minutes or until crispy, browned, and cooked through.

To Serve

Serve as is or on a bun for a burger. I like to use a thick version of my ranch dressing on the bottom, and sometimes just mayo. Next, add the chicken, hot honey sauce, pickles, and the top bun. Serve and enjoy.

Video

Notes

Slicing and pounding the chicken helps it cook at the same rate and gives the sandwich a better bite. Uneven chicken will overcook in some spots and undercook in others.
The marinade has a yogurt, milk, and pickle juice combo that tenderizes the chicken and adds layers of flavor. Don’t skip this, it makes a huge difference in taste and texture.
Season the flour well. Don’t rely on the sauce to do all the work. Seasoning the breading ensures you build flavor in layers for an outstanding outcome.
Hot oil = crispier crust: Make sure your oil is hot enough before frying. Too cool, and the chicken will absorb the oil and get greasy. Medium heat is what I use.
Don’t crowd the pan. Fry in batches if needed. Crowding drops the oil temp and makes soggy breading.
Warm the hot honey before using. This helps it pour easily.

Store the fried chicken, hot honey sauce, and buns separately for the best results. Keep the chicken pieces in an airtight container in the fridge to preserve their crispiness as much as possible. Store the hot honey sauce in a sealed jar or container and refrigerate.

When reheating the chicken, avoid microwaving as it can make the breading soggy. Instead:

Air fryer: Reheat chicken at 375°F for about 3-5 minutes until hot and crispy.

Oven: Place chicken on a wire rack over a baking sheet and bake at 400°F for about 8-10 minutes.

Microwave (if needed): Microwave on medium power in 30-second intervals.

Reheat sauce gently on the stove or microwave until warm.

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