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Hot Honey Chicken Sandwich With Coleslaw - Crispy, Sweet, and Spicy Comfort

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken 4 boneless, skinless chicken thighs (or breasts pounded to 1/2 inch)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt, plus more to finish
  • 1/2 teaspoon black pepper
  • Neutral oil for frying (canola or peanut)
  • For the Hot Honey 1/2 cup honey
  • 1–2 teaspoons red pepper flakes (to taste)
  • 1 teaspoon apple cider vinegar
  • Pinch of salt
  • For the Coleslaw 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage (optional for color)
  • 1 carrot, shredded
  • 1/4 cup mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste
  • For Assembly 4 brioche buns (or potato rolls)
  • Softened butter for toasting
  • Pickles (sliced), optional but recommended

Method
 

  1. Marinate the chicken: In a bowl, mix buttermilk, hot sauce, garlic powder, onion powder, and paprika. Add chicken and chill 30 minutes up to 8 hours.
  2. Make the hot honey: Warm honey gently in a small saucepan. Stir in red pepper flakes, vinegar, and a pinch of salt. Remove from heat and set aside.
  3. Mix the slaw: In a large bowl, whisk mayo, vinegar, Dijon, honey, salt, and pepper. Toss in cabbage and carrot until coated. Chill while you cook.
  4. Prepare the dredge: Combine flour, cornstarch, 1 teaspoon salt, and pepper in a shallow dish. Remove chicken from marinade, letting excess drip off.
  5. Dredge for crispiness: Press chicken into the flour mixture, shake off extra, then dip back into a little of the leftover marinade and dredge again for a craggy crust.
  6. Heat the oil: Pour 1–1.5 inches of oil into a heavy skillet. Heat to 350°F (175°C). Keep a steady temperature for even frying.
  7. Fry the chicken: Cook 4–6 minutes per side, depending on thickness, until golden brown and the internal temperature hits 165°F (74°C). Drain on a rack and sprinkle with a pinch of salt.
  8. Toast the buns: Butter the cut sides and toast in a dry pan until golden.
  9. Glaze the chicken: Brush or drizzle hot honey over the fried chicken while it’s still warm so it clings.
  10. Assemble: Add pickles to the bottom bun, place the hot honey chicken on top, pile on coleslaw, and cap with the top bun. Serve right away.