Hot Chicken Sandwich with Spicy Honey Glaze
A hot chicken sandwich is crispy fried chicken coated in a spicy cayenne glaze and stacked on a soft bun with pickles and mayo, in the style of Nashville hot chicken. This version uses boneless thighs in a quick buttermilk soak, a pan-fry in 1/2 inch of oil, and a honey-butter-cayenne glaze. Four sandwiches take about 45 minutes, at about 500 calories each before frying oil.
Quick answer
Soak 4 boneless, skinless chicken thighs in buttermilk for 10 minutes, dredge them in seasoned flour and pan-fry in 350°F oil for 4 to 5 minutes per side, until they reach 165°F inside. Brush with a glaze of hot sauce, honey, cayenne, brown sugar and melted butter, then serve on buns with mayo and dill pickles. Total time about 45 minutes.
Hot Chicken Sandwich
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Hot Chicken Sandwich Ingredients
Chicken
- 4 boneless, skinless chicken thighs (about 1 lb), pounded to an even 1/2-inch thickness
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Neutral oil, for frying (about 2 cups)
Spicy glaze
- 1/4 cup hot sauce (a vinegar-based cayenne sauce)
- 2 tbsp honey
- 1 tbsp cayenne pepper (use 1 to 2 tsp for medium heat)
- 1 tbsp brown sugar
- 2 tbsp unsalted butter, melted
To serve
- 4 soft hamburger buns, toasted
- 1/4 cup mayonnaise
- 16 dill pickle chips
How to Make a Hot Chicken Sandwich
- Put the pounded chicken thighs in a bowl, pour the buttermilk over them and let them soak for 10 to 15 minutes while you set up the rest.
- Whisk the flour, garlic powder, paprika, salt and pepper in a shallow dish.
- Heat about 1/2 inch of oil in a large, heavy skillet over medium heat to 350°F (175°C). Set a wire rack over a sheet pan.
- Lift each thigh out of the buttermilk, let the excess drip off and press it firmly into the flour on both sides. Rest the coated pieces on a plate for 5 minutes so the coating sticks.
- Fry 2 thighs at a time for 4 to 5 minutes per side, until deep golden and 165°F in the thickest part on an instant-read thermometer. Drain on the rack and repeat with the rest, letting the oil come back to 350°F between batches.
- While the chicken fries, whisk the hot sauce, honey, cayenne, brown sugar and melted butter into a glaze.
- Brush each piece of chicken generously with the glaze, or dip it in. Spread mayo on the toasted buns and build each hot chicken sandwich with pickles and glazed chicken. Serve right away.
Nutrition Facts
Per sandwich (1 of 4) (estimated, frying oil not included)
- Calories: 500
- Total fat: 23 g
- Saturated fat: 7 g
- Cholesterol: 130 mg
- Sodium: 1160 mg
- Carbohydrates: 45 g
- Fiber: 2 g
- Sugar: 17 g
- Protein: 29 g
Estimated from USDA FoodData Central SR Legacy values for raw boneless chicken thigh (FDC 173627, 113 g each), hamburger buns (44 g each), mayonnaise, dill pickles, hot sauce (FDC 174527), honey, butter, cayenne and brown sugar. Only the part of the soak and dredge that clings to the chicken is counted (about 1/4 cup buttermilk and 1/3 cup flour). Oil absorbed while frying is not included, because it varies a lot; expect it to add calories and fat.
What Is a Hot Chicken Sandwich?
Hot chicken comes from Nashville, where fried chicken is brushed with a fiery cayenne paste. This hot chicken sandwich keeps the idea, crisp chicken and a fiery red coating, but makes the glaze with butter, honey and hot sauce, so it is spicy with a little sweetness. The pickles and mayo on the bun cool things down.
Why Thighs Make a Better Hot Chicken Sandwich
Thigh meat has more fat than breast, so it stays juicy through frying and the heat of the glaze. Pounding the thighs to an even 1/2 inch means the meat cooks through in about the time the crust takes to turn golden. The short buttermilk soak seasons the surface and helps the flour cling.
How Hot Is It? Adjusting the Heat
| Heat level | Cayenne in the glaze | Hot sauce |
|---|---|---|
| Mild | 1/2 tsp | 2 tbsp + 2 tbsp honey |
| Medium | 1 to 2 tsp | 1/4 cup |
| Hot (as written) | 1 tbsp | 1/4 cup |
| Extra hot | 2 tbsp | 1/4 cup + a pinch of ground chile flakes |
Is the Chicken Done? Use a Thermometer
The crust browns before you can tell the inside is cooked, so check with an instant-read thermometer. Poultry is safe at 165°F, according to the FoodSafety.gov minimum temperatures chart. Thighs are still tender a little past that, so there is no harm in going to 170°F to 175°F. Keep the raw chicken, its buttermilk and the dredge away from cooked food, and throw out the used soak and flour.
Tips for a Crispy Hot Chicken Sandwich
- Keep the oil at 350°F. Too cool and the coating soaks up oil; too hot and it burns before the chicken cooks.
- Fry in batches. Crowding the pan drops the oil temperature fast.
- Rest the coated chicken. Five minutes on a plate lets the flour hydrate, so the crust doesn’t fall off.
- Glaze at the last minute. The glaze softens the crust as it sits, so build each hot chicken sandwich just before eating.
Baked or Air Fryer Hot Chicken
To bake, spray the coated thighs with oil and bake on a rack at 425°F for 18 to 22 minutes, turning once, until they reach 165°F. In an air fryer, cook at 380°F for 12 to 16 minutes, turning halfway. The crust is lighter and less crunchy than fried, but the glaze carries the flavor. For a no-fry chicken idea, see this air fryer thin chicken breast.
Storing Leftovers
A hot chicken sandwich is best eaten fresh. Refrigerate leftover fried chicken, unglazed if you can, within 2 hours and use it within 3 to 4 days. Reheat it on a rack in a 400°F oven until it is hot all the way through (165°F), then glaze and build the sandwich. Keep buns and pickles separate. Serve it with oven-fried chicken thighs on a party table, or with a simple slaw.
Hot Chicken Sandwich FAQ
Can I make a hot chicken sandwich less spicy?
Yes. Use 1/2 tsp cayenne and cut the hot sauce to 2 tbsp; add 2 tbsp more honey to keep the glaze loose.
Can I use chicken breast?
Yes. Pound it to 1/2 inch and fry until it reaches 165°F; breast dries out faster than thigh, so don’t overcook it.
Why did the coating fall off?
The flour wasn’t pressed on firmly, the coated chicken didn’t rest, or the pieces were moved too early in the oil.
How many calories are in a hot chicken sandwich?
About 500 calories per sandwich before frying oil, based on USDA FoodData Central values. Absorbed oil adds more.
What oil is best for frying?
A neutral oil with a high smoke point, such as canola, vegetable or peanut oil.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage chart
- USDA FoodData Central
Featured photo: Unsplash
