A crispy chicken sandwich featuring buttermilk-marinated tenders coated in a spicy-sweet hot honey glaze, served on toasted Hawaiian buns with coleslaw and pickles. The combination of cayenne pepper and honey creates a balanced heat-and-sweetness profile that defines this American comfort dish.
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Slice a boneless, skinless chicken breast in half lengthwise, then cut widthwise into strips.
In a bowl, combine buttermilk, 1 1/2 tsp salt, 1 1/4 tsp black pepper, 1 tsp smoked paprika, and 1 tsp chili powder to create the marinade.
Add the chicken strips to the marinade, cover, and refrigerate for at least one hour.
In a small saucepan, combine honey, 1/4 cup hot sauce, cayenne pepper, and 1/4 tsp salt. Heat on low for about 15 minutes, stirring occasionally.
In a large bowl, prepare the dry dredge by whisking together 1 cup all-purpose flour, 1 cup cornstarch, 1 1/2 tbsp garlic powder, 1 1/2 tbsp onion powder, 1 1/2 tbsp smoked paprika, 1 tbsp baking powder, 1 tsp black pepper, and 3/4 tbsp salt.
In a second large bowl, create the wet batter. Start by whisking together the same dry ingredients as the dredge (1 cup flour, 1 cup cornstarch, and all the spices). Then, whisk in 1/2 cup hot sauce, 1/2 cup buttermilk, and 1 1/2 cups club soda until a batter forms.
Preheat your oven to 325°F to keep the cooked chicken warm.
Remove the chicken from the marinade. Dredge each piece first in the dry flour mixture, then dip into the wet batter, and finally coat it again in the dry flour mixture, pressing to adhere.
Place the coated chicken tenders on a wire rack and let them rest for about 10 minutes.
While the chicken rests, butter a pan and toast your buns until golden brown.
Heat vegetable oil in a large skillet to 350°F. Carefully place the chicken tenders in the hot oil and fry for a total of 8 minutes, flipping halfway through, until golden brown and cooked through.
As batches are finished, place the fried chicken on a baking sheet and keep warm in the preheated oven.
Once all chicken is cooked, remove from the oven, place on a wire rack, and drizzle the hot honey sauce over both sides of each tender.
To make the coleslaw, combine the prepared slaw mix, 1/2 cup mayonnaise, apple cider vinegar, and 1/2 tsp salt in a bowl. Mix well.
Assemble the sandwiches. Spread mayonnaise on the toasted buns, top with a hot honey chicken tender, sliced pickles, and a scoop of coleslaw.
Store fried chicken tenders in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5 minutes. Make the hot honey sauce ahead and store in a jar for up to 1 week.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Pat the chicken dry after marinating, and ensure your oil is at 350°F before frying. A double-coat technique—dredging, dipping in buttermilk, then dredging again—also builds crispness.
Fry the chicken tenders up to 4 hours ahead and store in an airtight container. Reheat in a 350°F oven for 5 minutes before assembling to restore crispness.
Brioche buns, potato buns, or standard burger buns work well. Toast them lightly to prevent sogginess from the coleslaw and honey.
The heat level is moderate—1 tbsp cayenne pepper in the honey sauce plus 1/4 cup hot sauce creates a noticeable kick balanced by honey's sweetness. Reduce cayenne if you prefer milder heat.
Yes. Bake at 400°F for 12–15 minutes until golden. For crispness closer to fried, lightly spray with oil before baking or use an air fryer at 380°F for 10 minutes.
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