Description

This Hot Honey Fried Chicken Sandwich recipe features juicy, buttermilk-marinated chicken breast pieces coated in a spicy seasoned flour and fried to golden perfection. Topped with melted pepper jack cheese, crisp lettuce, crunchy dill pickles, and a drizzle of sweet and spicy hot honey, all nestled between soft brioche buns and spread with zesty sriracha aioli, these sandwiches deliver a perfect balance of heat, sweetness, and crunch in every bite.

Ingredients

Scale

Chicken Marinade

4 chicken breast pieces, about 1.5 inches thick
3 cups buttermilk
½ teaspoon salt
1 tbsp hot sauce

Flour Coating

1 ½ cup flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon cayenne pepper

For Frying

3-4 cups peanut oil

Sandwich Assembly

4 brioche buns
4 tablespoons sriracha aioli (sriracha mayo)
4 tablespoons hot honey
4 slices pepper jack cheese
4 large lettuce leaves
1 cup crunchy dill pickles (pickle chips)

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Instructions

Prepare the Chicken: Begin by pounding or slicing the chicken breasts to an even thickness of about 1.5 inches to ensure uniform cooking. In a large bowl, combine the buttermilk, salt, and hot sauce. Submerge the chicken pieces in this marinade and refrigerate for at least 1 hour to tenderize and infuse flavor.
Make the Flour Coating & Fry the Chicken: In another bowl, mix the flour, salt, pepper, paprika, and cayenne pepper thoroughly. Remove the chicken from the marinade, allowing excess to drip off, then coat each piece evenly in the seasoned flour mixture. Heat the peanut oil in a deep skillet or frying pan over medium-high heat. Once hot, carefully fry the coated chicken pieces in the oil, cooking until they are golden brown, crispy, and cooked through—approximately 8-10 minutes per side depending on thickness. Drain on paper towels to remove excess oil.
Assemble the Sandwiches: Lightly toast the brioche buns. Spread 1 tablespoon of sriracha aioli on the bottom half of each bun. Place a fried chicken piece on top, then drizzle with 1 tablespoon of hot honey. Add a slice of pepper jack cheese so it slightly melts from the warmth of the chicken. Top with a large leaf of lettuce and a generous amount of crunchy dill pickle chips. Cap with the top bun and serve immediately for the best flavor and texture.

Notes

Marinating the chicken for longer than 1 hour, up to overnight, will enhance tenderness and flavor.
Adjust cayenne and hot honey amounts to moderate or increase spiciness to your preference.
Use a thermometer to maintain oil temperature around 350°F (175°C) for the crispiest chicken.
Peanut oil is ideal for frying due to its high smoke point, but vegetable or canola oil can be used as alternatives.
For a gluten-free variation, substitute the flour with a gluten-free flour blend.