Crispy, crunchy, sweet, and spicy — the Hot Honey Chicken Sandwich topped with crisp coleslaw and a drizzle of homemade buttermilk ranch is a classic combination you’ll want to make again and again.
Deep Frying in a Pot
If you don’t own a dedicated deep fryer, you can safely deep fry in a heavy, deep pot or Dutch oven. Keep in mind that frying large pieces of chicken can be hazardous if the oil boils over, so follow these precautions to reduce risk.
- Use a deep pot. Choose the deepest, sturdiest pot you have. When food is added, oil will foam and rise—extra depth helps prevent spills.
- Be cautious with gas stoves. If oil spills near an open flame it can ignite. Keep flammable items away and monitor the stove closely.
- Add food slowly. Lower each piece into the oil one at a time to avoid sudden bubbling and overflow.
- Avoid overcrowding. Fry in batches. Adding too many cold pieces will drop the oil temperature, lengthening cook times and producing greasy breading. Aim to keep the oil between 325–365°F while frying.
- Prefer a thick-walled pot. A heavy Dutch oven retains heat better and helps maintain a steady oil temperature compared to thin, lightweight pans.
Ingredient Notes and Substitutions
- Batter. Buttermilk, hot sauce, and a splash of pickle juice create a flavorful marinade. Low-fat buttermilk works if you prefer.
- Panko breadcrumbs. Use panko for a crisp, airy crust—its texture delivers the best crunch.
- Frying oil. Vegetable oil is economical for deep frying, but canola or peanut oil are good alternatives. If you prefer a lower-fat option, you can adapt this for an air fryer instead.
- Coleslaw. Store-bought coleslaw is a convenient shortcut. If making your own, chill it before serving so it stays crisp on the sandwich.
- Buttermilk ranch. Making ranch from scratch stretches your buttermilk purchase and tastes fresher. Keep in mind that raw garlic will mellow or intensify depending on storage time; refrigerate and taste before serving.
*See full ingredient amounts and details in the recipe card below.
How to Make a Hot Honey Chicken Sandwich
For best flavor and tenderness, marinate the chicken at least 12 hours before cooking. Plan to do the first steps the night before or the morning of service.
Step 1 — Marinate: Mix buttermilk and hot sauce in a large bowl. Add chicken thighs, coat evenly, cover, and refrigerate overnight.
Step 2 — Make the coleslaw: Stir together mayo, sour cream, Dijon, apple cider vinegar, salt, and pepper. Toss with the coleslaw mix, cover, and chill.
Step 3 — Prepare the ranch: Whisk sour cream, buttermilk, and mayo together. Mix in pressed garlic, chives, dill, salt, pepper, and lemon juice. Cover and refrigerate so flavors meld.
Step 4 — Breading: Mix garlic powder, paprika, cayenne, onion powder, salt, and pepper. Add half the seasoning to the flour and half to the panko. Remove chicken from the buttermilk, dredge in the seasoned flour, dip back in the batter, then coat in seasoned panko. Set aside.
Step 5 — Fry: Heat oil to 375°F. Fry the chicken in batches so the oil temperature doesn’t drop too far; keep it above about 300°F. Cook for roughly 10 minutes or until the internal temperature reaches 165°F.
Step 6 — Make the hot honey: Gently combine honey, hot sauce, and butter in a small saucepan over low heat until warm and emulsified.
Step 7 — Toss and rest: Let the fried chicken rest about 3 minutes, then toss lightly in the hot honey or drizzle it over each piece.
Step 8 — Assemble: On a toasted brioche bun, add coleslaw, a hot-honey-coated thigh, and a generous drizzle of buttermilk ranch. Serve immediately.
If you want variations, try topping the sandwich with a cilantro-lime ranch or an avocado lime crema for a different bright flavor.
Pro-Tips
- When frying in a pot, lower thighs into the oil one at a time with tongs. If bubbling nears the pot’s rim, stop adding pieces and let the oil settle.
- Avoid crowding the pan so the oil temperature doesn’t drop too low; cold oil yields soggy breading. Maintain oil above 300°F whenever possible.
- Ranch stored overnight will have a stronger garlic flavor. Taste before serving and adjust if needed.
- Marinate the chicken thighs at least 12–24 hours for best flavor and tenderness.
What to Serve on the Side
Because this sandwich is rich and flavorful, I like to keep sides relatively light or classic Southern to complement it.
- Vegetables. A chilled green bean salad or sautéed greens add freshness.
- Southern sides. Fried green tomatoes, sautéed shrimp, or zucchini fritters are tasty companions.
- Simple salad. A crisp mixed salad with a bright vinaigrette balances the sandwich nicely.
- Pasta. For a heartier meal, pair with mac and cheese or a chilled pasta salad.
Recipe FAQs
Yes. Vegetable, canola, or peanut oil are common, economical choices for deep frying. Technically, many high smoke-point oils work at frying temperatures.
Popular toppings include pickles, coleslaw, ranch, honey mustard, shredded lettuce, tomato, red onion, and other pickled vegetables.
More Delicious Sandwich Recipes
- Eggplant Caprese Grilled Cheese
- Eggplant Parm Sandwich
- Chicken Parm Sliders
- The Italian Breakfast Sandwich
Please leave a comment and a star rating in the recipe card below — I love hearing what you think. Tag on Instagram if you’d like to share your version.
Hot Honey Chicken Sandwich
Equipment
- 1 Dutch oven or deep fryer
- 2 large bowls
- 1 small bowl
Ingredients
- 6 Boneless chicken thighs
- 2 Cups buttermilk
- 1 Cup hot sauce
- ½ cup pickle juice
- 1 Cup flour
- 2 Cups panko breadcrumbs
- 2 Tbsp paprika
- 1 Tbsp garlic powder
- ½ Tbsp onion powder
- ½ Tbsp cayenne pepper
- 1 tsp salt
- ½ tsp pepper
- 1 Gallon vegetable oil
- 6 brioche buns
Coleslaw
- 16 Oz coleslaw mix (about 4 cups)
- ½ Cup mayo
- ¼ Cup sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- ½ tsp salt
- ½ tsp ground black pepper
Buttermilk Ranch
- ½ Cup buttermilk
- ½ Cup sour cream
- ⅓ Cup mayo
- 1 clove garlic, pressed
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp fresh chopped dill
- 2 Tbsp fresh chopped chives
- 1 Tbsp lemon juice
Sauce
- ¼ Cup hot honey
- 1 Tbsp Dijon
- 2 Tbsp hot sauce
Instructions
Marinate
- Combine buttermilk and hot sauce in a large bowl. Add the chicken, coat well, cover, and refrigerate overnight.
Coleslaw
- Whisk mayo, sour cream, Dijon, apple cider vinegar, salt, and pepper. Toss with coleslaw mix, cover, and chill.
Ranch
- Combine sour cream, buttermilk, and mayo. Stir in garlic, chives, dill, salt, and pepper, then add lemon juice. Cover and refrigerate.
Chicken Sandwich
- Mix garlic powder, paprika, cayenne, onion powder, salt, and pepper.
- Place panko on one plate and flour on another. Mix each with half of the seasoning. Remove chicken from buttermilk, dredge in seasoned flour, dip back in the batter, then press into seasoned panko. Set aside.
- Heat oil to 375°F. If using a Dutch oven, leave about 2 inches of headspace. Fry the chicken in batches until internal temperature reaches 165°F, about 10 minutes.
- Warm honey, hot sauce, and Dijon together in a small bowl. Let chicken cool 2–3 minutes, then toss in the sauce or drizzle over each piece.
- Assemble on brioche buns with coleslaw and ranch. Serve immediately.
Notes
2. Don’t overcrowd the oil; a big drop in temperature will produce greasy results. Try to keep the oil above 300°F.
3. Ranch stored overnight will develop a stronger garlic taste. Adjust before serving if needed.
4. Marinate the chicken at least 12 hours (ideally 12–24 hours) for the best flavor and juiciness.
Nutrition
Carbohydrates: 97 g
Protein: 37 g
Fat: 677 g