Are you craving a hearty fried chicken sandwich? If so, my Hot Honey Chicken Sandwich With Ranch Dill Pickle Coleslaw should hit the spot! It features crisp, flavorful chicken breast coated with a spicy, sweet hot honey sauce. My homemade ranch dill pickle coleslaw and a toasted Brioche bun are the cherry on top.
This hot honey chicken recipe will have your local fried chicken joint shaking in their boots! If you’re looking to hone your cooking skills and impress friends and family, you’ll want to give this recipe a try. I can guarantee it’ll become a family favorite.
Hot Honey Chicken Sandwich | Heath Riles BBQ
The right ingredients can make or break your fried chicken sandwich. You’ll notice this recipe uses plenty of my signature rubs. Heath Riles BBQ Beef Rub is for so much more than beef. You can use it to jazz up poultry, pork, vegetables, and more! If you love spicy AP rubs, you’ll want to grab a bottle of Heath Riles BBQ Garlic Jalapeño Rub. It’s our bestseller and is frequently used on chicken, burgers, popcorn, and beef. Infuse your life with a taste of NOLA by giving Heath Riles BBQ Cajun Creole Garlic Butter Rub a spot in your lineup. It is an excellent addition to gumbo, jambalaya, steaks, and wings.
The Ingredients
Here’s what you need to make a delicious Hot Honey Chicken Sandwich.
- Marinade: I created a simple marinade by combining buttermilk, eggs, dill pickle juice, Bear & Burton’s W Sauce - Fireshire, Crystal Hot Sauce, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and Heath Riles BBQ Beef Rub. This creates a juicy chicken breast full of flavor.
- Coleslaw: If you’re wondering how to make homemade coleslaw, I’ve got you covered. The ingredients are simple: angel hair coleslaw, Heath Riles BBQ Garlic Jalapeño Rub, mayonnaise, white distilled vinegar, dill pickle juice, dill pickle slices, Hidden Valley Ranch Seasoning, and celery salt. As far as coleslaw recipes go, this is among the easiest.
- Fried Chicken Batter. It’s important to infuse your fried chicken batter with plenty of flavor, which adds to the sandwich. My recipe uses all-purpose flour, Heath Riles BBQ Beef Rub, Heath Riles BBQ Cajun Creole Garlic Butter Rub, black pepper, smoked paprika, Heath Riles BBQ Garlic Jalapeño Rub, and cornstarch. This creates a crisp-skinned chicken breast with an ideal texture!
- Hot Honey Sauce: A homemade hot honey sauce takes this sandwich to a new level. Plus, it uses just two ingredients: honey and Crystal Hot Sauce.
The Griddle Setup
- Flat Top Grill. I toasted the buns on the Traeger Flatrock Flat Top Grill. I love using this setup for quesadillas, tacos, and more! Pro Tip: Be sure to “season” your grill before using it! This step creates a slick, nonstick surface.
Cooking with a flat top is easy, especially when you know how to clean it! Check out the video to see my process for cleaning your Traeger Flatrock Flat Top Grill without much elbow grease.
If you’re looking for an excellent flat top grill, try this one! Its divided heat chambers allow you to cook multiple things at once. It’s a beautiful addition to any outdoor kitchen!
The Process for Making a Hot Honey Chicken Sandwich
You’ll find a detailed demonstration of this recipe within the video and recipe card. Here’s a brief overview of how I made a fried chicken sandwich.
- Marinate the chicken. I placed the chicken breasts in a Ziploc bag, sealed them, and used a mallet to pound them flat. This step helps the meat cook evenly. Then, I made a marinade by whisking together buttermilk, eggs, pickle juice, Bear & Burton’s W Sauce - Fireshire, Crystal Hot Sauce, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and Heath Riles BBQ Beef Rub until smooth. I placed the chicken breasts in a glass bowl and poured the marinade over top. I covered the bowl and let the chicken soak overnight.
- Make homemade coleslaw. To make the coleslaw, I placed the angel hair coleslaw in a bowl, pulling any big chunks. I mixed the cabbage with Heath Riles BBQ Garlic Jalapeño Rub, mayo, vinegar, pickle juice, pickles, Hidden Valley Ranch Seasoning, and celery salt. I set the bowl in the refrigerator for at least an hour to let the flavors marinate.
- Make the fried chicken sandwich batter. I placed the flour in a large aluminum pan and whisked in Heath Riles BBQ Beef Rub, Heath Riles BBQ Cajun Creole Garlic Butter Rub, black pepper, smoked paprika, Heath Riles BBQ Garlic Jalapeño Rub, and cornstarch.
- Bread the chicken. I placed a baking rack in a sheet pan to help me bread the chicken easily. Then, I took a chicken breast from the marinade, letting excess liquid drip off. I thoroughly coated the meat with my fried chicken sandwich batter, mashing it down to ensure every bit was coated. I set the chicken on the baking rack and let it set for 20-30 minutes.
- Prep the oil. I placed a YETI 12" Cast Iron Skillet on my induction burner and set it to 350℉. While the skillet preheated, I went over to my Traeger Flatrock Flat Top Grill and toasted my buns until crisp. When the skillet was hot, I filled it halfway with oil and let it heat 350℉.
- Make the hot honey sauce. While the oil came to temp, I made a hot honey sauce by combining honey and Crystal Hot Sauce in a small cast iron pan. I set the hot honey sauce on the Traeger Flatrock Flat Top Grill to warm through.
- Fry the chicken. Once the oil was hot, I eased in the battered chicken and let it fry until it hit 170℉. Flip your chicken every 20 seconds or so to ensure it doesn’t burn. Once the chicken reached temperature, I laid it on a baking rack in a sheet pan. This is a simple way to drain excess grease.
- Assemble the sandwiches. While the spicy honey chicken was still hot, I brushed on some warm hot honey sauce. Then, I placed the chicken on a toasted bun and topped it with a scoop of my ranch dill pickle coleslaw. The only thing left was to dig in!
The Results
My Hot Honey Chicken Sandwiches were perfectly juicy from marinating in buttermilk. They had a crispy crust accented with my hot honey sauce. The sandwich was spicy but not overpowering, thanks to my homemade coleslaw!
Storing Your Leftover Fried Chicken Sandwich
Leftover chicken patties can be stored in the fridge for up to four days or frozen for up to four months. For the best texture, I recommend making the coleslaw fresh and assembling the sandwiches just before serving.
