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½ cup honey (preferably raw or organic)
2 tablespoons hot sauce (adjust to heat preference, such as Sriracha or your favorite hot sauce)
1 tablespoon apple cider vinegar
½ teaspoon crushed red pepper flakes (optional, for extra heat)
1 tablespoon butter
A pinch of salt

Chicken: Boneless, skinless chicken breasts are perfect for this recipe, offering a tender and juicy bite while staying crispy on the outside. You can also use chicken thighs if you prefer a juicier option.
Hot Honey Sauce: The blend of honey and hot sauce creates the perfect spicy-sweet balance that will make your taste buds dance. Adjust the amount of hot sauce to control the heat level to your liking.
Pickles and Lettuce: These are optional, but they add a layer of crunch and a refreshing contrast to the spicy chicken.
Buttermilk: Marinating the chicken in buttermilk ensures it stays tender and juicy after frying, while also helping the coating adhere perfectly.

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Start by marinating the chicken breasts to infuse flavor and ensure they remain juicy during frying.

Place the chicken breasts in a bowl or resealable bag.
Pour the buttermilk over the chicken and season with a pinch of salt and pepper.
Seal and refrigerate the chicken for at least 30 minutes, or up to overnight for more flavor.

While the chicken is marinating, prepare the breading for the crispy coating.

In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another shallow bowl, beat the eggs until well combined.
Set up your dredging station by arranging the bowls with the egg mixture and seasoned flour mixture side by side.

Once the chicken has marinated, it’s time to coat it for frying.

Remove each chicken breast from the buttermilk and let any excess drip off.
Dip the chicken into the egg mixture, making sure it’s fully coated.
Dredge the chicken in the seasoned flour, pressing down slightly to ensure an even coating.
Place the coated chicken breasts on a plate while you prepare the oil.

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). You want enough oil to cover the chicken partially when frying.

Carefully place the breaded chicken breasts into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary.
Fry the chicken for 4-5 minutes per side or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C).
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

While the chicken is frying, prepare the spicy hot honey sauce.

In a small saucepan over medium heat, combine the honey, hot sauce, apple cider vinegar, and crushed red pepper flakes (if using).
Stir until the mixture is heated through and slightly bubbly.
Add the butter and stir until melted and well combined.
Taste and adjust the heat level by adding more hot sauce or red pepper flakes if desired.
Remove the saucepan from the heat and set aside.

To assemble the Spicy Hot Honey Crispy Chicken Sandwich:

Lightly toast the sandwich buns on a skillet or in the oven until golden brown.
Spread a little hot honey sauce on the bottom bun (optional: you can also add pickles or lettuce at this point).
Place the crispy chicken breast on top of the bottom bun.
Drizzle more of the spicy hot honey sauce over the chicken.
Top with pickles, lettuce, or slaw for added crunch and freshness.
Place the top bun on and serve immediately.