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Patricia

Baked Honey Hot Chicken Sandwiches: A Must-Try Recipe!

Baked Honey Hot Chicken Sandwiches are a delicious and crispy treat, perfect for a satisfying meal.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Sandwich
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup honey
  • 1/4 cup unsalted butter melted
  • 4 hamburger buns
  • 4 slices of pickles optional
  • Sliced lettuce or coleslaw optional

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine buttermilk and hot sauce. Add chicken thighs and marinate for at least 30 minutes, or up to overnight in the refrigerator for best results.
  3. In another bowl, mix together flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  4. Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
  5. Place the coated chicken on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and crispy.
  6. While the chicken is baking, combine melted butter and honey in a small bowl.
  7. Once the chicken is done, brush the honey-butter mixture over the hot chicken.
  8. Toast the hamburger buns in the oven for about 5 minutes, if desired.
  9. Assemble the sandwiches by placing a piece of chicken on each bun, adding pickles and lettuce or coleslaw if using. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 10g

Notes

  • For a spicier kick, add cayenne pepper to the flour mixture.
  • You can also substitute chicken thighs with chicken breasts for a leaner option.
  • For a gluten-free version, use a gluten-free flour blend and cornmeal.

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