Stovetop Snacks fried chicken hot honey sandwich crispy weeknight

Mike's Hot Honey Fried Chicken Sandwich with Pickles and Slaw

Name: Mike's Hot Honey Fried Chicken Sandwich with Pickles and Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Boneless skinless chicken thighs; 1.5 cups Buttermilk; 2 tablespoons Hot sauce; 2 teaspoons Kosher salt; 2 cups All-purpose flour; 1.5 cups Vegetable oil (for frying); 2 cups Pre-made coleslaw; 0.75 cup Bread-and-butter pickles; 4 pieces Buns (brioche or potato); 0.333 cup Mike's Hot Honey

Crispy, spicy fried chicken finished with Mike's Hot Honey, tangy pickles and crunchy slaw on a soft bun. This stovetop sandwich balances heat and sweetness for a craveable lunch or weeknight dinner.

0.0(0 reviews)

Prep: 20m · Cook: 20m · Total40 mins

DifficultyMedium

Serves4

AuthorJake

Mike's Hot Honey Fried Chicken Sandwich with Pickles and Slaw

Ingredient Spotlight

Bread-and-butter pickles

A style of pickled cucumber common in the U.S.; they’re cured in a sweet-and-tangy brine with sugar, vinegar, and pickling spices rather than the sharper, herb-forward dill pickle profile. They taste sweet, vinegary, and slightly spiced, and are frequently used on sandwiches and burgers. You’ll find them jarred in most grocery stores (sometimes labeled “sweet pickles” or “sandwich pickles”), and a simple substitute is dill pickles softened with a little brown sugar or a squeeze of extra vinegar, or store-bought sweet pickle relish.

Ingredient Spotlight

Buns (brioche or potato)

Brioche is a rich, buttery French yeast bread (slightly sweet and soft) while potato buns are enriched rolls made with potato or potato flour for extra tenderness and a pillowy texture—both are popular choices for upscale or soft burgers. Brioche smells of butter and eggs and has a tender crumb; potato buns are neutral-sweet and very soft. Look for them at bakeries, supermarket bakery sections, or specialty bread aisles; if unavailable, use any soft hamburger bun or a slightly sweet roll as a substitute (regular hamburger buns or a sesame-top bun work fine).

Ingredient Spotlight

Mike's Hot Honey

A branded spicy honey condiment (originating in the U.S.) made by infusing honey with chili peppers or chili flakes, offering a balance of sweet floral honey and a lingering chili heat. It’s used as a drizzle on fried chicken, pizza, cheeses, and roasted vegetables to add sweet-heat complexity. You can buy it at many grocery stores or online; a quick substitute is plain honey mixed with crushed red pepper, a dash of cayenne, or a little hot sauce to taste.

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Jake's note

"This sandwich shines when you want something bold but approachable—sweet-heat from Mike's Hot Honey makes it addictive. It’s great for casual dinners, game day, or any time you want a crunchy, saucy sandwich."

Mike's Hot Honey Fried Chicken Sandwich with Pickles and Slaw

This sandwich is built around a simple, stubbornly satisfying idea: tender, well-seasoned chicken with a ridiculously crunchy crust, finished with a sticky hit of spicy honey and balanced by bright, tangy accoutrements. Using boneless skinless thighs gives you forgiving meat that stays juicy under high heat, and the buttermilk-and-hot-sauce soak does two jobs at once — it flavors and tenderizes so each bite remains moist even after the high-heat skillet fry. Mike’s Hot Honey is the star finishing touch; its thick, peppered sweetness clings to the crust and amplifies the savory crunch rather than smothering it.

The rest of the sandwich is about contrast: bread-and-butter pickles cut the heat with a briny-sweet snap, and a crunchy coleslaw brings a cool, soft textural counterpoint to the crisp chicken. Toasting your bun in the still-warm skillet gives the bottom a buttery barrier so juices don’t make the sandwich soggy. This version works for weeknight dinners, casual entertaining, or anyone who wants a more grown-up take on the hot-honey trend — feel free to dial the honey up or down depending on how much heat you want to keep on the palate.

Plan your timing

Enter your target meal time:

6:13 pm–6:20 pm→Marinate the chicken

6:20 pm–6:27 pm→Prepare the dredge

6:27 pm–6:34 pm→Fry the chicken

6:34 pm–6:41 pm→Toast the buns

6:41 pm–6:48 pm→Prep the slaw

6:48 pm–6:55 pm→Glaze and assemble the sandwiches

Ingredients

Yield

Instructions

Marinate the chicken

Trim any excess fat from the thighs and pound lightly to an even thickness if needed. In a bowl, whisk together buttermilk, hot sauce and 1 teaspoon of the kosher salt; submerge the chicken, cover and refrigerate for at least 15 minutes (up to 4 hours) to tenderize and infuse flavor.

For this step

4 piecesBoneless skinless chicken thighs
1.5 cupsButtermilk
2 tablespoonsHot sauce
2 teaspoonsKosher salt

Prepare the dredge

Place the all-purpose flour in a shallow dish and season with the remaining 1 teaspoon kosher salt and several grinds of black pepper. Remove each thigh from the buttermilk, letting excess drip off, then press thoroughly into the flour to coat; shake off any excess and set aside on a rack.

For this step

2 cupsAll-purpose flour

Fry the chicken

Heat vegetable oil in a large heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small pinch of flour sizzles on contact. Fry the chicken in batches without overcrowding, 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray to drain and rest 5 minutes.

For this step

1.5 cupsVegetable oil (for frying)

Toast the buns

Split the buns and toast cut-side down in the still-warm skillet for 1–2 minutes until lightly golden. This prevents sogginess and gives a buttery crunch to the sandwich.

Prep the slaw

Toss the pre-made coleslaw to fluff and adjust seasoning with a pinch of salt and a little pepper if desired. If your coleslaw is dry, stir in a tablespoon or two of mayonnaise or plain yogurt to bind before assembling.

For this step

2 cupsPre-made coleslaw

Glaze and assemble the sandwiches

Warm Mike's Hot Honey briefly in the microwave or a small pan just until pourable. Brush each fried thigh with a spoonful of hot honey, pile onto toasted buns, top with bread-and-butter pickles and a generous handful of slaw, then finish with more hot honey if you like extra shine and heat.

For this step

0.75 cupBread-and-butter pickles
4 piecesBuns (brioche or potato)
0.38 cupMike's Hot Honey

Tips from the kitchen

Even Thickness Matters

Pound thighs lightly so they’re an even thickness; this ensures uniform cooking and prevents thin edges from drying before the center reaches 165°F.

Shake Off Excess

Let excess buttermilk drip off before dredging and press the flour onto the meat to form a dry, adherent crust that won’t fall off during frying.

Manage Oil Temperature

Keep the oil between roughly 325–350°F; if it’s too cool the crust will absorb oil, and if too hot the outside will burn before the inside cooks.

Drain On A Rack

Rest fried thighs on a wire rack over a tray rather than paper towels to preserve crispness and avoid steaming the crust.

Warm The Honey

Gently warm Mike’s Hot Honey until pourable — a quick burst in the microwave or a tiny pan — so it brushes on smoothly without clumping.

Variations & substitutions

Crispy Chicken Cutlets

Use boneless chicken breasts pounded thin for a leaner sandwich; reduce frying time to 2–3 minutes per side and watch for a golden color to avoid overcooking.

Gluten-Free Crunch

Swap the all-purpose flour for a 50/50 mix of rice flour and cornstarch for a light, crisp coating, and use certified gluten-free buns.

Smoky-Spicy Honey

Stir a little smoky chipotle paste or smoked paprika into the hot honey before glazing to add a deep, savory backbone to the sweetness.

Vegan-Friendly Option

Replace thighs with thick, marinated and breaded seitan or cauliflower steaks and fry the same way; swap mayo in the slaw for vegan mayo.

Storage & make-ahead

Store fried chicken, slaw, and buns separately in airtight containers in the refrigerator for up to 3 days; keep pickles in their brine. To reheat and revive the crust, place the chicken on a wire rack in a 375°F oven for 8–12 minutes until heated through; avoid microwaving assembled sandwiches as the crust will lose crunch.

What to serve with it

Serve with hand-cut fries or sweet potato wedges tossed with a little smoked paprika and salt, and include extra bread-and-butter pickles on the side for brightness. For drinks, a crisp lager, a citrusy IPA, or a tart lemonade pairs well to cut the honey’s sweetness and refresh the palate.

Frequently asked questions

Can I marinate the chicken longer than 4 hours?

Yes — you can marinate overnight (up to about 24 hours) in the buttermilk mixture for additional tenderness and flavor, but keep the marinating time under a day to avoid a mushy texture from the acid in the dairy and hot sauce.

How do I know when the chicken is cooked through?

Use an instant-read thermometer inserted into the thickest part; the safe internal temperature is 165°F (74°C). If you don’t have a thermometer, slice one piece to check for no pink juices and firm, opaque meat.

My crust fell off during frying — what happened?

Likely causes are excess wetness on the surface or insufficient pressing of flour to form an adhesive crust; let excess buttermilk drip off and press the flour on firmly, then avoid flipping too aggressively in the pan.

Is there a way to make the sandwich less sweet?

Brush less hot honey or mix the honey with a teaspoon or two of apple cider vinegar or lemon juice to add tang that cuts perceived sweetness while keeping the glaze glossy.

Can I shallow-fry instead of deep-frying?

Yes — the recipe uses a skillet method; maintain enough oil to come partway up the sides of the chicken and fry in batches, finishing on a rack in a warm oven if the centers need a little extra time.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Marinate the chicken

Boneless skinless chicken thighs4 pieces
Buttermilk1.5 cups
Hot sauce2 tablespoons
Kosher salt2 teaspoons

Step 2: Prepare the dredge

All-purpose flour2 cups

Step 3: Fry the chicken

Vegetable oil (for frying)1.5 cups

Step 5: Prep the slaw

Pre-made coleslaw2 cups

Step 6: Glaze and assemble the sandwiches

Bread-and-butter pickles0.75 cup
Buns (brioche or potato)4 pieces
🛒 BuyMike's Hot Honey0.38 cup

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1 sandwich (620g)

Calories1960

Total Fat103.4g

Saturated Fat20.8g

Trans Fat0.6g

Polyunsaturated Fat22.3g

Monounsaturated Fat52.4g

Total Carbohydrates171.8g

Dietary Fiber3.9g

Total Sugars77g

Protein86.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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