Hot Honey Crispy Chicken Sandwiches

Serves 4 · 25 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup buttermilk
• 2 tbsp hot sauce
• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups neutral oil for frying
• 1/3 cup honey
• 1 tbsp apple cider vinegar
• 1 tsp red pepper flakes
• 4 brioche buns
• 1 cup dill pickle chips
• 2 cups shredded iceberg lettuce
• 1/4 cup mayonnaise

Instructions

1. 1Pat the chicken thighs dry and pound any thick spots to even 1/2-inch thickness so they cook uniformly. Whisk buttermilk with hot sauce in a shallow bowl, add the chicken, and marinate at least 20 minutes (or up to overnight in the fridge).
2. 2In a second shallow dish combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Lift each thigh from the buttermilk, let excess drip, then dredge thoroughly in the flour mixture, pressing so a craggy coating sticks. Set coated pieces on a wire rack for 5 minutes so the crust adheres.
3. 3Heat 1/2 inch of oil in a large cast-iron skillet or Dutch oven over medium-high heat until it reaches 350°F. Fry chicken in batches without crowding, 5–6 minutes per side, until deep golden brown and the internal temperature hits 165°F. Transfer to a clean rack and sprinkle lightly with salt.
4. 4While the chicken rests, warm honey, apple cider vinegar, and red pepper flakes in a small saucepan over low heat for 2 minutes until fluid and fragrant; do not boil. Brush or drizzle the hot honey generously over both sides of the fried chicken so it glazes and soaks into the crust.
5. 5Toast the brioche buns cut-side down in a dry skillet or under the broiler for 1–2 minutes until lightly golden. Spread mayonnaise on both cut sides of each bun.
6. 6Build each sandwich: bottom bun, shredded lettuce, a piece of hot-honey chicken, a layer of dill pickle chips, and the top bun. Press gently so the juices mingle.
7. 7Serve immediately while the chicken is still shatter-crisp and the honey is warm and sticky. For meal-prep lunches, pack components separately and assemble just before eating to keep the crust crisp.
8. 8If reheating leftovers, re-crisp chicken in a 375°F oven or air fryer for 6–8 minutes, then re-glaze with a little extra warm hot honey before building the sandwich.