This is my Hot Honey Chicken Sandwich for when you can't be bothered to cook. It's simple to make and unbelievably satisfying. We've got focaccia slices spread with a buffalo, chive, mayo, and garlic butter, topped with fried chicken, dill, lemon, and yoghurt salad, and pickles. The fried chicken is also coated with a hot honey oil to make it extra juicy! I really hope you enjoy it!
This dish is fresh, spicy, juicy, honestly the best elements of a sandwich, are in this hot honey chicken sandwich recipe. I also love to dip the sandwich in a buffalo mayonnaise sauce for even more sauciness. If you don't eat chicken, then I provide some vegan/veggie alternatives further down in this blog!
If you're a fan of sandwiches, I have plenty you can choose from: Lamb Sandwich with chimichurri, Crunchy Chicken Romesco Sandwich, Easy Eggplant Parmesan Sandwich, and The Best Chopped Salad Sandwich.
Jump to:
Why you'll love this recipe
Comforting: you've got spice from the buffalo hot sauce, sweet from the honey, and freshness from the chives and dill. It's the ultimate hot honey chicken sandwich.
Customisable: there are several elements to this hot chicken sandwich which makes it delicious. So you can taste each of these elements and adjust them to your liking.
Great for lunch: I always wrap up my sandwiches in baking paper/parchment paper, place them in the fridge and eat them for lunch. Trust me your friends, family, or work colleagues will be SO jealous.
Ingredients and Substitutions
For the fried chicken:
Chicken breast: I've sliced chicken breasts in half horizontally so that you have two thinner chicken cutlets. If you're looking for a plant-based option, you could use extra firm tofu and slice it into slabs, or you could fry enoki mushrooms for a similar texture to chicken.
Flour: plain flour is all you need for this!
Egg: we're using one egg and whisking it so that the flour sticks to the chicken. Feel free to use plant-based milk if you're vegan.
Hot oil sauce: to dress the fried chicken, we'll need a couple of tablespoons of the frying chicken oil, sweet paprika, hot sauce, honey, and garlic granules or powder. Feel free to use agave syrup instead of honey if you're plant-based.
For the butter: you'll need salted butter, buffalo hot sauce, chopped chives, mayonnaise, and garlic. If you don't have chives, you could use parsley. Feel free to use vegan butter and vegan mayonnaise if you're plant based.
For the salad: you'll need lettuce, rocket/arugula, and then for the dressing, you'll want fresh dill, yoghurt, lemon, and olive oil. If you don't like dill, then feel free to sub it out for parsley. You can also use mayonnaise instead of yoghurt, if you'd prefer. Use vegan mayonnaise or vegan yoghurt if you're plant-based.
Focaccia: I've used focaccia for the bread element in this hot honey chicken sandwich and I recommend it. You could also use burger buns or a baguette too.
Pickles: For a lovely tang and acidity, we're using cucumber pickles.
Parmesan: grated parmesan to add a bit of cheesiness. Feel free to omit if you're vegan, or you could use a vegan alternative.
Step by step instructions with photos
Step 1: Slice your chicken breasts horizontally to give you 2 chicken cutlets. Place your plain flour (season with salt and pepper) on a plate and whisk an egg in a shallow bowl. Drench your chicken cutlets in flour, then in egg, then back in flour, back in egg, and then back in flour. Scrunch it to get little clumps of flour. This will give us a really nice and crunchy fried chicken.
Step 2: Place a frying pan/skillet on medium heat and add in 50ml vegetable oil. Once the oil it hot, add in your chicken breast cutlets and fry on each side for 5 minutes, until golden brown. Remove from the oil and set aside on paper towel, to soak up any excess oil.
Step 3: In a small bowl, combine your buffalo chive butter sauce ingredients. So, combine your butter, mayonnaise, buffalo sauce, chives, and garlic. Give it a good mix and set aside.
Step 4: In a small bowl, make your hot oil sauce. Add 2 tablespoons of your chicken fried oil. Then, add in your smoked paprika, buffalo sauce, honey, and garlic granules.
Step 5: To make your salad, combine dill, yoghurt, lemon, olive oil, and black pepper in a small bowl. You can also add in some water to thin out the sauce. Give it a mix and then drizzle it over your chopped lettuce and rocket/arugular in a medium-sized bowl. Toss so that the leaves are fully coated in the dressing.
Step 6: Turn on your grill. Slice your focaccia into a sandwich-sized piece. Then slice in-half horizontally. Place the two pieces on a baking tray with the crumb side of the focaccia face up. Spread your buffalo chive butter on slices and top with grated parmesan. Place in the grill for a few minutes until golden and bubbling.
Step 7: Top the bottom side of the focaccia slice with your chicken cutlets, hot buffalo oil, salad, pickles, and then the other side of the focaccia slice.
Step 8: Get yourself a piece of parchment paper and wrap your hot honey chicken sandwich in the parchment. You can either eat straight away or place in the fridge and eat another time. I love to serve it with an extra side of buffalo and mayonnaise dip. Enjoy!
What to do with leftovers
Storage: store your hot honey chicken sandwich in parchment paper, in the fridge for up to 2 days. I'd recommend eating it on the day though!
FAQs
Easy! Sub out the chicken for extra firm tofu, sliced into slabs. Use plant-based milk instead of egg. Using vegan mayonnaise and vegan yoghurt. If you don't eat honey, sub it out for agave. Omit the parmesan or use a vegan alternative.
I'd love to eat this alone, but if you want a side, then some fries would be great, or a side salad!
Yes, boneless and skinless chicken thighs would be a great option!
More recipes you might enjoy!
If you tried this Hot Honey Chicken Sandwich recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Lazy Hot Honey Chicken Sandwich
Ingredients
For the fried chicken
- 1 chicken breast sliced horizontally into two chicken cutlets
- 50 g plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 egg whisked
For the buffalo chive butter
- 2 tablespoon buffalo sauce
- 1 tablespoon butter room temperature
- 5 g chives finely sliced
- 1 tablespoon mayonnaise
- 1 garlic clove minced
For the hot oil sauce
- 2 tablespoon hot oil from frying the chicken
- ½ teaspoon sweet paprika
- 1 tablespoon buffalo hot sauce
- 1 tablespoon honey
- ¼ teaspoon garlic granules
For the salad
- 4 lettuce leaves thinly sliced
- Handful rocket/arugula
- 5g dill finely chopped
- 1 tablespoon yoghurt
- ½ tablespoon lemon juice
- ½ teaspoon black pepper ground
- 1 tablespoon olive oil
Additional bits
- 1 focaccia size for 1 person
- 4 pickle slices or as many as you'd like
- ½ tablespoon parmesan grated
Instructions
- Slice your chicken breasts horizontally to give you 2 chicken cutlets. Place your plain flour (seasoned with salt and pepper) on a plate and whisk an egg in a shallow bowl. Drench your chicken cutlets in flour, then in egg, then back in flour, back in egg, and then back in flour. Scrunch it to get little clumps of flour. This will give us a really nice and crunchy fried chicken.
- Place a frying pan/skillet on medium heat and add in 50ml vegetable oil. Once the oil it hot, add in your chicken breast cutlets and fry on each side for 5 minutes, until golden brown. Remove from the oil and set aside on paper towel, to soak up any excess oil.
- In a small bowl, combine your buffalo chive butter ingredients. So, combine your butter, mayonnaise, buffalo sauce, chives, and garlic. Give it a good mix and set aside.
- In a small bowl, make your hot oil sauce. Add your chicken fried oil to a bowl. Then, add in your smoked paprika, buffalo sauce, honey, and garlic granules.
- To make your salad, combine dill, yoghurt, lemon, olive oil, and black pepper in a small bowl. You can also add in some water to thin out the sauce. Give it a mix and then drizzle it over your chopped lettuce and rocket/arugular in a medium-sized bowl. Toss so that the leaves are fully coated in the dressing.
- Turn on your grill. Slice your focaccia in-half horizontally. Place the two pieces on a baking tray with the crumb side of the focaccia face up (not the crust). Spread your buffalo chive butter on each slice and top with grated parmesan. Place under the grill for a few minutes until golden and bubbling.
- Top the bottom side of the focaccia slice with your chicken cutlets, hot buffalo oil, salad, pickles, and then the other side of the focaccia slice.
- Get yourself a piece of parchment paper and wrap your hot honey chicken sandwich in the parchment. You can either eat straight away or place in the fridge and eat another time. I love to serve it with an extra side of buffalo and mayonnaise dip. Enjoy!
Leave a Reply