This Jalapeño Honey Drenched Crispy Fried Chicken Sandwich is a fiery, sweet, and savory masterpiece. I take juicy, tender fried chicken and coat it in a homemade jalapeño honey glaze, stack it high on a toasted bun with crunchy pickles and creamy slaw, and bite into layers of bold flavor and perfect texture. It’s a next-level sandwich that brings the heat and the comfort.
Why You’ll Love This Recipe
I love how this sandwich hits all the right notes—crispy, spicy, sweet, and tangy all in one bite. The buttermilk-brined chicken stays incredibly juicy inside while giving that crave-worthy crunch on the outside. The jalapeño honey glaze adds just enough sweetness to balance the spice, and the slaw cools everything down. It’s a fun and satisfying twist on a classic fried chicken sandwich.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the fried chicken:
2 boneless, skinless chicken thighs
1 cup buttermilk
1 teaspoon hot sauce
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (vegetable or peanut oil)
For the jalapeño honey glaze:
1/3 cup honey
1 tablespoon apple cider vinegar
1 tablespoon finely chopped pickled jalapeños
1 teaspoon brine from the pickled jalapeños
Pinch of salt
For the sandwich assembly:
2 brioche or potato buns
1/2 cup coleslaw (store-bought or homemade)
4–6 pickle slices
Butter for toasting buns (optional)
Directions
Marinate the Chicken I mix the buttermilk and hot sauce in a bowl, then add the chicken thighs. I cover and refrigerate for at least 1 hour, or up to overnight.
Prepare the Dredge In a shallow dish, I combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
Dredge the Chicken I remove the chicken from the buttermilk, letting excess drip off, and dredge it in the flour mixture. I press firmly to coat it well, then set it aside for 10 minutes so the crust adheres better.
Fry the Chicken I heat about 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). I fry the chicken for 5–6 minutes per side or until golden brown and fully cooked (internal temp of 165°F/74°C). I place it on a wire rack to drain.
Make the Jalapeño Honey While the chicken rests, I combine honey, apple cider vinegar, chopped pickled jalapeños, jalapeño brine, and a pinch of salt in a small saucepan. I warm it over low heat for 2–3 minutes until blended.
Assemble the Sandwich I toast the buns with a little butter in a skillet until golden. I spread slaw on the bottom bun, top with the crispy chicken, drizzle generously with jalapeño honey, and finish with pickles and the top bun.
Servings and timing
This recipe makes 2 sandwiches. Prep time: 15 minutes (plus 1 hour marinade) Cook time: 15 minutes Total time: About 1 hour 30 minutes including marination
Variations
Swap the heat: I use fresh jalapeños instead of pickled for a sharper kick.
Add cheese: A slice of pepper jack melted on the hot chicken adds creamy heat.
Spice up the slaw: I mix in sriracha or chipotle mayo with the slaw for extra depth.
Different buns: I switch it up with pretzel buns or ciabatta for more texture.
Storage/Reheating
I store leftover fried chicken separately in an airtight container in the fridge for up to 3 days. To reheat, I bake it in the oven at 375°F (190°C) for 10–12 minutes until hot and crisp. I don’t recommend microwaving—it makes the coating soggy. The jalapeño honey can be stored in a small jar at room temp for 2–3 days or in the fridge for up to a week.
FAQs
How spicy is the jalapeño honey?
It has a medium heat level from the pickled jalapeños and brine. I can adjust the spice by adding more or less jalapeños to suit my taste.
Can I use chicken breasts instead of thighs?
Yes, I sometimes use chicken breasts—just make sure to pound them to even thickness so they cook evenly and stay juicy.
Can I make this sandwich ahead of time?
I fry the chicken and prep the glaze ahead, but I always assemble the sandwich fresh for the best texture and flavor.
What oil is best for frying the chicken?
I use a neutral oil with a high smoke point like vegetable or peanut oil for a clean, crispy result.
Can I bake or air fry the chicken instead?
Yes, I can air fry at 400°F (200°C) for about 15 minutes, flipping halfway through. It won’t be as crispy as deep frying, but it still works well.
Conclusion
This Jalapeño Honey Drenched Crispy Fried Chicken Sandwich is the kind of indulgent, flavor-packed meal I crave when I want something unforgettable. The crispy chicken, sweet-spicy glaze, and cooling slaw all come together in perfect harmony. It’s messy, bold, and seriously satisfying—everything I love in a sandwich.
This Jalapeño Honey Drenched Crispy Fried Chicken Sandwich features juicy fried chicken thighs, a spicy-sweet jalapeño honey glaze, creamy slaw, and crunchy pickles on a toasted bun for an unforgettable flavor-packed meal.
Ingredients
2 boneless, skinless chicken thighs
1 cup buttermilk
1 teaspoon hot sauce
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (vegetable or peanut oil)
1/3 cup honey
1 tablespoon apple cider vinegar
1 tablespoon finely chopped pickled jalapeños
1 teaspoon brine from the pickled jalapeños
Pinch of salt
2 brioche or potato buns
1/2 cup coleslaw
4–6 pickle slices
Butter for toasting buns (optional)
Instructions
Mix the buttermilk and hot sauce in a bowl, add chicken thighs, cover, and refrigerate for at least 1 hour or overnight.
In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
Remove chicken from marinade, let excess drip off, and dredge in flour mixture. Press to coat and rest for 10 minutes.
Heat 2 inches of oil to 350°F (175°C) in a heavy-bottomed pot. Fry chicken for 5–6 minutes per side until golden brown and internal temp is 165°F (74°C). Drain on wire rack.
In a small saucepan, combine honey, apple cider vinegar, chopped pickled jalapeños, jalapeño brine, and a pinch of salt. Warm over low heat for 2–3 minutes.
Toast buns with butter in a skillet until golden. Spread slaw on bottom bun, top with fried chicken, drizzle with jalapeño honey, add pickles, and close with top bun.
Notes
Marinate chicken overnight for maximum flavor and tenderness.
Adjust jalapeño quantity to control heat level in the honey glaze.
Use a thermometer to ensure oil is at the right frying temperature.
Assemble sandwich fresh to maintain crispy texture.
