Crispy Honey Chipotle Fried Chicken Sandwiches Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, let the coated chicken rest on a wire rack for 10 minutes before frying. This helps the coating adhere and dry slightly, resulting in a crispier crust.

Also, maintain the oil temperature between 325°F and 350°F; if it drops too low, the chicken will absorb oil and become greasy.

When brushing the glaze, do it immediately after frying so it melts slightly into the crust.

For extra heat, add more chipotle hot sauce to the glaze or serve extra on the side. If you like extra pickles, pile them on—they cut through the richness beautifully.

Variations

• Extra Hot: Increase the chipotle hot sauce to 3 tablespoons and add 1 teaspoon cayenne pepper to the glaze. For even more heat, add sliced jalapeños to the sandwich.
• Smoky BBQ: Replace the chipotle hot sauce with 2 tablespoons of your favorite BBQ sauce and add 1 teaspoon smoked paprika to the glaze.
• Herb Ranch: Add 2 tablespoons finely chopped fresh chives and 1 tablespoon chopped fresh parsley to the dill ranch for extra freshness.
• Crunchy Slaw: Top the chicken with a crunchy cabbage slaw instead of pickles. Toss shredded cabbage with a little ranch dressing and a squeeze of lime.

Storage and make-ahead

Fridge

Store leftover fried chicken and buns separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze cooked, unglazed chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen chicken in a 375°F (190°C) oven for 15-20 minutes, or until heated through. Glaze after reheating.

Store leftover fried chicken and buns separately in airtight containers in the refrigerator for up to 3 days.

The chicken may lose its crispness but can be reheated in a 375°F (190°C) oven for 10 minutes to restore some crunch.

The chicken can be marinated up to 24 hours in advance, making it a great make-ahead option. The glaze can be made up to 3 days ahead and stored in the refrigerator. Assemble the sandwiches just before serving.

Serving ideas

Serve these sandwiches immediately while the chicken is hot and crispy.

The cool dill ranch and crunchy pickles contrast with the spicy-sweet glaze, creating a perfect balance of flavors and textures. Pair with crispy fries or a simple green salad.

For a fun dinner, set up a build-your-own sandwich bar with extra pickles, ranch, and hot sauce. These sandwiches are hearty enough for a main course and sure to satisfy even the biggest appetites.

Frequently asked questions

Recipe card

Crispy Honey Chipotle Fried Chicken Sandwiches

Prep 30 minCook 20 minTotal 50 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts
• 2 cups buttermilk
• 1/2 cup dill pickle juice
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 cups vegetable oil for frying
• 4 brioche burger buns
• 1 cup homemade dill ranch
• 1 cup crinkle-cut dill pickles
• 1/2 cup honey
• 2 tbsp chipotle hot sauce
• 3 cloves garlic, minced

Instructions

1. In a large bowl, whisk together the buttermilk, pickle juice, garlic powder, and paprika. Add the chicken breasts, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
2. In a shallow dish, whisk together the flour, cornstarch, salt, and black pepper. Set aside.
3. Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to create craggy crumbles. Dip back into the marinade, then dredge again, pressing to adhere. Place on a wire rack.
4. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd. Fry for 5-6 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a wire rack.
6. In a small saucepan, combine the honey, chipotle hot sauce, and minced garlic. Warm over low heat, stirring, until smooth and slightly thinned.
7. Split the brioche buns and toast them cut-side down in a dry skillet over medium heat until golden and crisp.
8. Spread a generous amount of dill ranch on the cut sides of each bun. Place the fried chicken on the bottom bun, brush with the honey chipotle glaze, and top with crinkle-cut pickles. Close the sandwich and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

820

Protein

42 g

Carbohydrates

78 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.