A chicken sandwich is always a good idea, but this Hot Honey Chicken Sandwich? It’s on another level. This recipe has quickly become a new favorite in my house — crispy buttermilk-fried chicken breasts coated in a sweet, spicy hot honey sauce, piled high on a toasted bun with a tangy pickle slaw. I first made these as sliders for some friends, and everybody went back for seconds and thirds. Once you try this recipe, you’ll completely understand why. It’s pretty much the adapted version of my Fried Hot Honey Chicken Wings, but in sandwich form. I think what makes this sandwich so amazing is the crispy buttermilk skin and the hot honey sauce that coats every nook & cranny.

Why This Recipe Works

The pickle slaw is the secret weapon. I know coleslaw is classic, but adding dill pickles to the mix takes the whole sandwich to a different place. That briny, tangy crunch cuts right through the richness of the hot honey sauce and the fried chicken in the best way possible. Don’t skip it.

Buttermilk does the heavy lifting. Soaking your chicken breasts in buttermilk before dredging is what gives you that incredibly crispy, flavorful crust. The dairy tenderizes the meat while helping the seasoned flour cling to every inch of the chicken. It’s a non-negotiable step.

The hot honey sauce is everything. Butter, honey, hot sauce, and cayenne pepper — that’s it. Simple ingredients, but when you coat a piece of chicken in that glossy, spicy-sweet sauce, it gets into every nook and cranny and makes each bite completely irresistible.

For the pickle slaw:

Coleslaw mix
Mayonnaise
White sugar
Fresh lemon juice
Vinegar
Black pepper
Dill pickles, chopped

For the chicken:

Chicken breasts
Seasoning salt, black pepper, garlic powder, smoked paprika
Buttermilk
All-purpose flour
Cooking oil

For the hot honey sauce:

Unsalted butter
Honey
Hot sauce
Cayenne pepper

For assembly:

Buns, toasted

How to Make Hot Honey Chicken Sandwiches

Make the pickle slaw. Add the mayo, sugar, lemon juice, vinegar, and black pepper to a bowl and whisk everything together until smooth. Stir in the coleslaw mix and chopped dill pickles, then cover and refrigerate while you make the chicken. The longer it sits, the better the flavor gets.

Season and soak the chicken. Season your chicken breasts on all sides with seasoning salt, pepper, garlic powder, smoked paprika, and cayenne pepper. Massage the seasonings in well — really get in there. Pour the buttermilk over the chicken and let it sit while your oil heats up. In a separate bowl or bag, add your flour seasoned with a little salt and pepper and set aside.

Fry the chicken. Add your cooking oil to a frying pan or cast-iron skillet and set to medium-high heat. To test if the oil is ready, sprinkle a pinch of flour into the oil. If it starts to sizzle, you’re good to go. Dredge each piece of chicken in the seasoned flour, coating thoroughly, then carefully place it in the hot oil. Fry in batches, so you don’t overcrowd the pan. Cover and cook on both sides until done, flipping only once. If your chicken is browning too fast, turn the heat down. Once cooked through, drain on a paper towel and discard the buttermilk.

Make the hot honey sauce. While your chicken is frying, melt the butter in a small pot over medium heat until it just starts to boil. Remove from heat and stir in the honey, hot sauce, and cayenne pepper until smooth and combined. Keep the sauce warm on low heat.

Coat and assemble. Dip each piece of chicken into the hot honey sauce, coating evenly on both sides. Place on a toasted bun, pile on a generous scoop of pickle slaw, and add extra dill pickles if you’re feeling bold. Serve immediately.

Prep Time 10

Cook Time 30

Servings servings

Course Dinner

Cuisine American

A crispy chicken sandwich slathered in honey, hoy sauce, and a little cayenne pepper and topped with coleslaw

Ingredients

1 -16 oz bag coleslaw mix
1/2 cup mayonnaise
¼ cup diced dill pickles
2 tsp white sugar
1 tbsp fresh lemon juice
1 tbsp vinegar
1 tsp back pepper

The chicken breast

4 chicken breasts
2 tsp seasoning salt
2 tsp black pepper
2 tsp garlic powder
2 tsp smoked paprika
1 cup buttermilk
2 cups all-purpose flour
Cooking oil for frying

The hot honey sauce

½ cup unsalted butter
½ cup +2 tbsp cup honey
¼ cup hot sauce
1 tsp cayenne pepper more or less depending on tolerance

Instructions

To make the coleslaw, add mayo, pickles, sugar, lemon juice, vinegar, and black pepper to a bowl and whisk everything together. Stir in the coleslaw mix and refrigerate while making the chicken.
Add the frying oil to a frying pan or cast-iron skillet and set the heat to medium-high. Add enough to cover the chicken breasts.
While the oil is heating, season the clean chicken with seasoning salt, pepper, garlic powder, smoked paprika, and cayenne pepper. Massage the seasonings into the chicken and add more if you feel like you need more. Pour the buttermilk over the chicken and let it sit while the oil heats up.
Add the flour to a separate bowl or bag and set it aside. Season your flour with salt and pepper.
When the oil is hot (test it by sprinkling a little flour in the oil, and if it begins to fry, it’s ready), add the chicken to the flour and coat the chicken very well, then place your battered chicken in the hot oil to fry. If your chicken is browning too fast, turn the heat down. You should only have to flip the chicken once. When the chicken is done, drain them on a paper towel. Also, be sure to discard the buttermilk.
While your chicken is frying, add the butter to a small pot and melt it over medium heat until it begins to boil. Remove it from the heat and add in the honey, hot sauce, and cayenne pepper then stir well until everything is smooth and combined. Keep the sauce warm on low heat.
To coat your chicken, dip the chicken breast into the sauce and evenly coat it on both sides. Assemble your sandwich and top the chicken with a generous scoop of coleslaw.