Crispy, buttermilk-marinated chicken is layered with creamy slaw, dill pickles, and a sweet-spicy hot honey drizzle for a bold, flavor-packed sandwich. Most components can be prepared in advance.
When you are done enjoying this amazing sandwich, I would suggest no-bake cherry cheesecake for dessert.
Ingredients needed:
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Instructions
Don't skip the hot honey, it brings just the right balance of sweet and heat. Add in a tangy slaw and dill pickles on a soft bun, and you're set.
Marinate the Chicken
In a large bowl, mix buttermilk, salt, pepper, and hot sauce. Pour over the chicken in a zip-top bag and refrigerate for 8 hours or overnight.
Make the Breading
In a shallow dish, stir together the flour, seasonings, and cayenne. Adjust the spice based on your preference.
Bread the Chicken
Remove chicken from the marinade. Press each piece into the flour mixture, coating well on both sides.
Breading Tip
For best results, place breaded chicken on a wire rack while the oil heats up.
Fry the Chicken
- Heat 1-2 inches of oil in a skillet over medium-high. When the oil sizzles around a wooden spoon handle, it's ready.
- Fry chicken 3-4 minutes per side, until golden and cooked through (165°F internal temp).
Make the Hot Honey
In a small bowl, combine honey, apple cider vinegar, and hot sauce. Start with 1 tablespoon and adjust the heat to your liking.
Assemble the Sandwiches
Layer each sandwich with a fried chicken breast, drizzle of hot honey, dill pickle slices, and a scoop of slaw. Top with the bun and dig in while it's still hot!
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Storage instructions
Leftovers? Rare...but if you have them:
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer at 375°F to maintain crispiness.
- Slaw is best fresh, but can be stored up to 1 day once dressed.
- Keep the hot honey in a sealed container at room temp for up to 5 days.
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Cranberry Apple Coleslaw
This coleslaw recipe is the perfect combination of sweet and tangy, soft and crunchy!
Frequently asked questions, answers and tips:
Yes, but it won't be quite as crispy. Use a wire rack on a sheet pan at 425°F for 20-25 minutes. Spray the chicken with oil for extra crisp.
Crispy Hot Honey Chicken Sandwiches with Slaw and Pickles
Ingredients
For the Marinade
- 2 Cups Buttermilk
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2-5 tablespoon Hot Sauce
For the Breading
- 1 Cup Flour
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ¼- 1 teaspoon Cayenne Pepper
For the Hot Honey
- ¼ Cup Honey
- 1-3 tablespoon Hot Sauce
- ½ teaspoon Apple Cider Vinegar
For the Slaw
- ¼ Cup Mayonnaise
- 1 tablespoon Lime Juice
- 1 teaspoon Honey
- 2 Cups Coleslaw Mix
Instructions
To marinate the chicken
- Place the buttermilk in a large mixing bowl. Add in the salt, pepper and hot sauce. Use less hot sauce for more mild spice or more for spicier chicken.2 Cups Buttermilk, ½ teaspoon Salt, ½ teaspoon Pepper, 2-5 tablespoon Hot Sauce
- Place the chicken in a large zip top bag or other airtight container. Pour the buttermilk mixture over top. Place in the fridge and marinate 8 hours or overnight.
When ready to cook
- Place the flour, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a shallow dish. Adjust the amount of cayenne pepper depending on how spicy you'd like your chicken to be.1 Cup Flour, 2 teaspoon Salt, 1 teaspoon Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Smoked Paprika, ¼- 1 teaspoon Cayenne Pepper
- In a heavy skillet heat 1-2 inches of oil over medium high heat. It is ready when you put the handle of a wooden spoon in the oil and a lot of bubbles form around it.
- Remove the chicken from the buttermilk marinade. Dip it in the flour, flip it over to cover both sides.
Tip- Place a cooling rack on a baking sheet and place floured chicken on it until ready to fry.
- Place the coated chicken in the hot oil cook for 3-4 minutes, flip and continue cooking another 3-4 minutes until the chicken is a nice golden brown and cooked to an internal temperature of 165.
- Remove from the oil and place on a paper towel lined plate, or a cooling rack with a baking sheet or paper towels underneath it.
To make the slaw
- Place the mayo, lime juice, and honey in a small bowl and stir well¼ Cup Mayonnaise, 1 tablespoon Lime Juice, 1 teaspoon Honey
- Place the slaw mix in a medium size bowl, pour the dressing over and stir to coat the slaw mix evenly.2 Cups Coleslaw Mix
For the Hot Honey
- Place ¼ cup honey in a small bowl. Add in ½ teaspoon apple cider vinegar. Add in 1-3 tablespoons of hot depending on how hot you'd like your sauce. I like to start with one and add a little at a time until the desired flavor is reached.¼ Cup Honey, 1-3 tablespoon Hot Sauce, ½ teaspoon Apple Cider Vinegar
To assemble the sandwiches
- Place a chicken filet on a bun, drizzle with the hot honey sauce. Place pickles and a spoonful of slaw on top and top with the other half of the bun. Enjoy!
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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