Hot Honey Chicken Sandwich

Hot Honey Chicken Sandwich features crispy fried chicken, sweet and spicy hot honey, pickles, and lettuce on a soft bun. This easy homemade sandwich is better than takeout and packed with bold flavor.

Prep Time10

Cook Time10

Resting Time5

Total Time25

Servings:

Calories: 521kcal

Author: Karin and Ken

Ingredients

1 cup all-purpose flour -
1 teaspoon smoked paprika or regular paprika
½ teaspoon onion powder
½ teaspoon garlic powder
2 large eggs
2 tablespoons hot sauce
2 cups cornflakes crumbs or place 4 cups of cornflakes in a blender and blend to fine crumbs
½ cup grated Parmesan cheese
2 boneless skinless chicken breasts trimmed, use pounded thin chicken breasts for even frying or chicken thighs
canola oil enough to fill your skillet halfway for frying
1 cup hot honey
2 sandwich buns
2 large lettuce leaves
¼ red onion sliced thin
¼ cup dill pickle chips

Instructions

Prepare our hot honey recipe if you're not using store-bought.
Using a meat mallet, gently pound the chicken breasts to an even thickness. This helps the chicken cook evenly and creates the perfect sandwich-sized cutlet.
In a medium bowl, combine the flour, smoked paprika, onion powder, and garlic powder. In another medium bowl, beat the eggs with the hot sauce. In a third medium bowl, combine the cornflake crumbs with the parmesan cheese.
Coat each chicken breast in the flour mixture, then the egg mixture, the flour mixture again and the egg mixture again before finishing with the cornflake coating. This double-dredge technique ensures a thick, crunchy crust.
Place the oil in a large heavy-bottomed skillet, enough to submerge the chicken breasts. Heat the oil over medium heat until a small drop of the egg mixture sizzles lightly when dripped in.
Place the chicken breasts into the oil and fry each side for about 5 minutes until the internal temperature of the chicken reaches 165 degrees.
Remove the chicken and place it on a non-stick cooling rack. This allows the excess oil to drip off and both sides of the chicken to remain crispy. While the chicken is still hot, generously brush both sides with hot honey to glaze.
Toast buns and assemble your sandwich with lettuce on the bottom, followed by chicken, onion and pickles.
Serve and enjoy!

Notes

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat chicken in a 375°F oven for 10-15 minutes or air fryer at 350°F for 5-7 minutes until hot and crispy. To make ahead, bread the chicken several hours in advance and refrigerate until ready to fry.
Perfect your coating: Pound the chicken to an even thickness and use the double-dredge method for maximum crunch and flavor.
Fry like a pro: Use a thermometer to ensure the chicken reaches 165°F, avoid overcrowding the pan, and drain the chicken on a wire rack to keep it crispy.
Build the best sandwich: Toast the buns to prevent sogginess, brush the hot honey on while the chicken is still hot and serve immediately for the crispiest results.

Nutrition