Ultra crispy on the outside, juicy on the inside, and packed with layers of sweet heat, this hot honey crispy chicken sandwich is a must-try for anyone who loves bold flavors. Featuring spice-seasoned fried chicken, a drizzle of homemade jalapeño hot honey, and simple toppings that let the chicken shine, this sandwich is irresistibly good.
Why You’ll Love This Recipe
This sandwich is the perfect mix of crunchy, juicy, sweet, and spicy. The chicken is deeply seasoned, double-dredged for an ultra-crisp exterior, and fried to golden perfection. The homemade hot honey adds a customizable kick, and the simple toppings keep the focus on the chicken. It’s a satisfying, crowd-pleasing meal you can make at home with ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken:
6 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1 tablespoon kosher salt (divided among the chicken pieces)
Chicken Coating:
2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon hot sauce
1 cup whole milk
2 large egg whites
Oil for Frying:
1–2 quarts peanut, canola, or vegetable oil
Hot Honey:
1 cup honey
2 jalapeños, thinly sliced
1 red chili pepper, thinly sliced
Sandwich Assembly (recommended):
Sesame buns, toasted
Mayo
Cheese slices (optional)
Hot honey
Directions
Prep and Dry Brine the Chicken:
Place the pounded chicken breasts on a lined tray and sprinkle both sides evenly with kosher salt. Let rest at room temperature for 30 minutes or refrigerate overnight.
Season the Chicken:
In a bowl, mix paprika, cayenne, garlic powder, black pepper, and white pepper. Sprinkle half over the chicken and gently pat in.
Prepare the Coating:
Add flour and cornstarch to the remaining spice mix and whisk to combine.
In another bowl, whisk together the milk, egg whites, and hot sauce.
Add 1/4 cup of the wet mixture into the flour mixture and stir to create textured clumps.
Dredge the Chicken:
Working one piece at a time, coat the chicken in the flour mixture, shake off excess, then dip into the wet mixture. Return to the flour mixture and pack on the coating firmly. Set aside and repeat.
Heat the Oil:
Add oil to a deep pot and heat to 350°F. Prepare a cooling rack over a lined baking sheet.
Fry the Chicken:
Fry 2–3 pieces at a time, rotating every 3–4 minutes. Maintain oil temperature between 325°F–350°F. Cook until golden brown and internal temperature reaches 165°F, about 8 minutes.
For extra crispiness, allow the chicken to rest briefly on the rack and then return it to the oil for 1–2 minutes for a double fry.
Make the Hot Honey:
In a small saucepan, heat honey with the sliced peppers over medium-low until lightly boiling. Reduce to a simmer for 5 minutes. Allow to cool before transferring to a jar or bottle.
Assemble the Sandwich:
Toast the sesame buns in a dry pan. Spread mayo on the bottom bun, add cheese if desired, place the crispy chicken on top, and drizzle generously with hot honey. Finish with the top bun.
Servings and Timing
This recipe makes 6 sandwiches.
Prep time: 30 minutes (plus optional overnight brine)
Cook time: 20–25 minutes
Hot honey prep: 10 minutes
Total active time: about 1 hour
Variations
Milder Version: Use fewer jalapeños or remove seeds before simmering the honey.
Extra Spicy: Add more chili pepper slices to increase the heat.
Crunch Boost: Substitute half the flour with rice flour for an even lighter, crispier texture.
Herbed Mayo: Mix fresh dill or chives into the mayo for added freshness.
Cheese Options: Swap American cheese for pepper jack or cheddar if preferred.
Storage/Reheating
Chicken:
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer for 8–10 minutes until crisp.
Hot Honey:
Store in a sealed jar at room temperature for up to 2 weeks. If it thickens, warm gently.
Buns and Toppings:
Best stored separately and assembled fresh.
FAQs
How spicy is the hot honey?
The heat level depends on the peppers used. Jalapeños add mild heat, while chili peppers increase intensity.
Can I bake the chicken instead of frying?
You can, but it will not be as crispy. Air frying is the closest alternative.
Why are egg whites used instead of whole eggs?
Egg whites help create a lighter, crispier coating without softening the breading.
Can I use bone-in chicken?
Yes, but frying time will increase significantly. Boneless breasts cook more evenly for sandwiches.
Do I have to double fry the chicken?
No, but the double fry adds exceptional crispiness.
Can I use a different type of honey?
Any pure honey works well. Darker honey varieties add deeper flavor.
What oil is best for frying?
Peanut, vegetable, or canola oil are ideal due to their high smoke points.
Can the hot honey be made ahead?
Yes, it can be prepared days in advance and stored at room temperature.
Can I skip the cheese?
Yes, the sandwich tastes great with or without cheese.
How do I keep the chicken from getting soggy?
Cool it on a rack instead of paper towels to allow air circulation around the crust.
Conclusion
This hot honey crispy chicken sandwich is everything you want in a satisfying meal—crispy, juicy, sweet, and spicy. With its deeply seasoned breading, homemade hot honey, and simple toppings, it delivers a standout bite every time. Perfect for weeknights, weekends, or any time a craving hits, this recipe is sure to become a go-to favorite.
Ultra crispy, juicy, and layered with sweet heat, this hot honey crispy chicken sandwich features spice-seasoned fried chicken, homemade jalapeño hot honey, and simple toppings for an unforgettable bite.
Ingredients
6 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon hot sauce
1 cup whole milk
2 large egg whites
1–2 quarts peanut, canola, or vegetable oil (for frying)
1 cup honey
2 jalapeños, thinly sliced
1 red chili pepper, thinly sliced
Sesame buns, toasted
Mayo
Cheese slices (optional)
Instructions
Place pounded chicken breasts on a lined tray and sprinkle both sides evenly with kosher salt. Let rest at room temperature for 30 minutes or refrigerate overnight.
Mix paprika, cayenne, garlic powder, black pepper, and white pepper in a bowl. Sprinkle half over the chicken and gently pat in.
Combine flour and cornstarch with the remaining spice mix. In another bowl, whisk milk, egg whites, and hot sauce. Add 1/4 cup of the wet mix to the flour and stir to create clumps.
Coat each chicken piece in the flour mixture, then dip into the wet mixture, and return to the flour mix, pressing to adhere. Set aside.
Heat oil in a deep pot to 350°F. Prepare a cooling rack over a baking sheet.
Fry 2–3 chicken pieces at a time for about 8 minutes, rotating every 3–4 minutes. Maintain oil between 325°F–350°F. Optional: double fry for 1–2 minutes for extra crispiness.
In a small saucepan, heat honey with sliced jalapeños and red chili over medium-low until lightly boiling. Simmer for 5 minutes. Cool and store.
Toast sesame buns. Spread mayo on the bottom bun, add cheese if using, top with fried chicken, drizzle with hot honey, and finish with the top bun.
Notes
Double frying adds extra crunch but is optional.
Adjust the heat level of the hot honey by changing the type or amount of peppers.
Rest chicken on a rack to prevent sogginess.
Use rice flour for a lighter coating.
Prepare hot honey in advance and store at room temperature.
