# Mike's Hot Honey Fried Chicken Sandwich with Pickles and Slaw > 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. Canonical URL: https://www.topshelf.recipes/recipes/mikes-hot-honey-fried-chicken-sandwich ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 20 minutes - Total Time: 40 minutes - Servings: 4 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Marinate the chicken - 4 pieces Boneless skinless chicken thighs - 1 1/2 cups Buttermilk - 2 tablespoons Hot sauce - 2 teaspoons Kosher salt ### Prepare the dredge - 2 cups All-purpose flour ### Fry the chicken - 1 1/2 cups Vegetable oil (for frying) ### Prep the slaw - 2 cups Pre-made coleslaw ### Glaze and assemble the sandwiches - 3/4 cup Bread-and-butter pickles - 4 pieces Buns (brioche or potato) - 1/3 cup Mike's Hot Honey ## Ingredient Guide ### 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. ### 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). ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 922 kcal - Protein: 44.1 g - Carbohydrates: 101.8 g - Fat: 37.1 g - Saturated Fat: 8.9 g - Fiber: 4 g - Sugar: 44.2 g - Added Sugars: 40.2 g - Cholesterol: 219.4 mg - Sodium: 1547 mg - Potassium: 713.8 mg - Calcium: 123.7 mg - Iron: 5.7 mg - Vitamin D: 0.2 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs](https://www.topshelf.recipes/recipes/italian-style-pot-roast-tomatoes-olives-herbs-stovetop) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Hainanese Chicken Rice](https://www.topshelf.recipes/recipes/hainanese-chicken-rice-stovetop) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)