Hot Honey Chicken Sandwich

You typically want to use boneless, skinless chicken breasts or chicken thighs. Chicken breasts are a lot easier to work with for a sandwich because they are larger than thighs. Thighs will work, but I recommend you look for thighs that are large and even in size.

Chicken thighs. are more flavorful and juicier due to their higher fat content. They can add a richer taste to the sandwich. I use breasts because they are easier to work with.

It is not required. Marinating does two important things. First, it seasons the chicken all the way through, not just on the outside. Second, it helps keep the chicken juicy. That’s how you avoid a sandwich that tastes good on the crust but bland in the middle.

If you’re short on time, even a quick 20 to 30 minute marinade makes a noticeable difference.

Don’t overcook it. Chicken dries out fast when it goes past temp, so cooking it just until done makes all the difference.

The breading also plays a role. A well-seasoned coating helps seal in moisture, which is why the chicken stays juicy on the inside while getting crispy on the outside. I’ve tested this method over and over, and when you follow the steps as written, you get chicken that’s tender, flavorful, and never dry.

Use a meat thermometer to test the internal temperature of the chicken. Insert the thermometer into the thickest part of the meat. Ensure the chicken reaches a minimum internal temperature of 165 degrees. This is when it's safe to eat. The chicken will cook at varying speeds and times based on the size and thickness of the chicken. You should use a meat thermometer for safety.

If you make your own sauce you can directly control the amount of heat and spice. You can use less cayenne pepper or omit it completely. You can also use a mild hot sauce brand instead one with a lot of heat. It's much easier to make this less spicy if you make your own sauce (recipe instructions provided below) as opposed to using store-bought.

The best way to avoid soggy buns for any sandwich is to toast your buns. This added texture will help prevent the sauce and juices from soaking into the bread.

Adding lettuce or a slice or cheese to the bottom bun before placing the chicken works well too. This helps catch any juices or sauce that might otherwise make the bun soggy.

I opted to make this a naked chicken sandwich, as opposed to breaded. If you want breaded chicken you can add ¼-1/2 cup of flour to the recipe. Add your spices to the flour and stir. Coat the chicken in the spices, spritz both sides with cooking oil, and air fry the chicken using similar instructions noted in the recipe.

Separate the chicken, buns, and any toppings. This prevents the bread from becoming soggy and helps maintain the texture of each component. Place the chicken pieces in an airtight container. You can also wrap them tightly in aluminum foil or plastic wrap. Store the container in the refrigerator. The chicken should be consumed within 3-4 days.

Reheat the chicken in the oven at 350 degrees in the oven or the air fryer until heated through. Reheating on the stove with a small amount of oil also works well. Microwaving is an option but it may result in dry chicken.

The chicken can be stored tightly covered and sealed for 2-3 months in the freezer. Defrost in the fridge overnight.