Honey Butter Fried Chicken Sandwich with Pickled Jalapeño Slaw Tips, FAQ & printable recipe

Tips for success

For an extra crispy crust, let the coated chicken rest on a wire rack for 10-15 minutes before frying. This allows the coating to adhere better and prevents it from falling off during frying.

Also, double-dredging—dipping the chicken back into the buttermilk and then the flour again—creates an even thicker, crunchier shell.

When making the honey butter glaze, use pure honey for the best flavor. The glaze can be made ahead and kept warm in a small saucepan over low heat. If it thickens, add a teaspoon of water to loosen it. Brush the glaze generously over the hot chicken; the residual heat will help it melt and cling to the crispy surface.

Variations

• Spicy Sriracha Honey Glaze: Stir 1 tablespoon of sriracha into the honey butter glaze for a spicy-sweet kick. The heat from the sriracha complements the pickled jalapeños and adds a new layer of flavor.
• Crunchy Coleslaw: Add 1/4 cup of mayonnaise and 1 tablespoon of apple cider vinegar to the shredded cabbage for a creamy, tangy slaw. This variation is more traditional and balances the sweet glaze nicely.
• Baked Chicken Option: For a lighter version, bake the breaded chicken at 400°F (200°C) for 25-30 minutes, flipping halfway. The crust won't be as crispy, but the honey butter glaze will still shine.
• Biscuit Sandwich: Swap the brioche buns for warm, flaky buttermilk biscuits. This Southern twist makes the sandwich even more indulgent and perfect for breakfast or brunch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 2 days. Reheat the chicken in a 350°F oven for 10-12 minutes to restore crispness.

Freezer

Freeze fried chicken (without slaw) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.

Reheat

To reheat, place the chicken on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes.

Store leftover fried chicken and slaw separately in airtight containers in the refrigerator for up to 2 days. The chicken will lose its crispness upon storage, but it can be reheated in a 350°F (175°C) oven for 10-12 minutes to refresh the crust. The slaw should be used within a day to maintain its crunch.

The buttermilk marinade can be prepared up to 24 hours in advance. The honey butter glaze can be made ahead and refrigerated for up to a week; reheat gently before using.

The slaw can be assembled a few hours ahead, but toss it just before serving to keep the cabbage crisp. Fried chicken is best served immediately, but it can be fried up to an hour ahead and kept warm in a low oven.

Serving ideas

Serve the sandwich immediately after assembling, while the chicken is still hot and the crust is crispy. The honey butter glaze will be glossy and slightly sticky, and the slaw will provide a refreshing crunch.

Pair it with extra pickled jalapeños on the side for those who want more heat, or a simple green salad to balance the richness.

This sandwich is a meal in itself, but it also pairs well with crispy fries, coleslaw, or a cold beer. For a complete Southern-inspired spread, serve with sweet potato fries and a side of pickles.

The sweet and spicy flavors make it a crowd-pleaser for game day, casual dinners, or any time you're craving a truly indulgent sandwich.

Frequently asked questions

Recipe card

Honey Butter Fried Chicken Sandwich with Pickled Jalapeño Slaw

Prep 25 minCook 15 minTotal 40 minServes 2

Ingredients

• 2 large boneless skinless chicken thighs (about 400g)
• 1 cup buttermilk
• 1 tbsp paprika
• 1 tsp cayenne
• 1 tsp garlic powder
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 4 cups frying oil (such as peanut or canola)
• 1/3 cup unsalted butter (80g)
• 4 tbsp pure honey
• 1/4 tsp sea salt
• 1 cup shredded purple cabbage
• 2 tbsp pickled jalapeños, chopped
• 2 brioche buns, split and toasted

Instructions

1. In a large bowl, whisk together the buttermilk, paprika, cayenne, and garlic powder. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. In a shallow dish, combine the all-purpose flour, cornstarch, and salt. Mix well with a fork to create a craggy texture.
3. Pour the frying oil into a heavy pot, leaving at least 2 inches of headroom. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C).
4. Remove the chicken from the buttermilk, letting the excess drip off. Dredge each thigh in the flour mixture, pressing firmly to adhere. Shake off any excess and place on a wire rack.
5. Carefully lower the chicken into the hot oil using tongs. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid overcrowding.
6. In a small saucepan, melt the butter over low heat. Stir in the honey and sea salt until smooth and glossy. Keep warm.
7. Brush the hot fried chicken generously with the honey butter glaze on both sides. The glaze will melt into the crispy crust.
8. Place the toasted brioche buns on a work surface. Divide the shredded purple cabbage and pickled jalapeños between the bottom halves. Top with the glazed chicken, then close with the top buns. Press down gently.

Contains: gluten, eggs, milk, peanuts

Estimated nutrition per serving

Calories

780

Protein

38 g

Carbohydrates

68 g

Fat

42 g

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