Go Back Email Link
–+ servings
A barbecue chicken sandwich with coleslaw on a shiny bun sits on a wooden board, with a red and white cloth in the background.
Print

Honey BBQ Chicken Sandwich

My kids ask for this Honey BBQ Chicken Sandwich all the time. Crispy fried chicken, craggy and crunchy, dunked in a honey BBQ sauce that's sweet and smoky. The sauce alone is worth making the recipe. Fair warning: you'll want to put it on everything.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 4 hours
Total Time 4 hours 32 minutes
Servings 6
Calories 671kcal
Author Wendy Polisi

Ingredients

  • 2 pounds chicken breast about 6 pieces, pounded to even thinness
  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon BBQ seasoning
  • 1 ½ teaspoons sea salt

Breading

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 1 tablespoon BBQ seasoning
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

Honey BBQ Sauce

Cooking and Serving

  • Oil for frying; brush with oil to air fry
  • 6 buns toasted

Instructions

  • Place the chicken in a zip-top bag or shallow baking dish. In a large measuring cup, whisk together the buttermilk, hot sauce, poultry seasoning, and salt. Pour over the chicken and refrigerate at least 4 hours, but preferably overnight.
  • In a shallow dish (I like a pie plate), whisk together the flour, cornstarch, baking powder, BBQ seasoning, salt, garlic powder, freshly ground black pepper, and cayenne pepper. Take 3 tablespoons of the buttermilk mixture from the marinade and drizzle over the flour mixture. Fluff with a fork.
  • Remove the chicken from the buttermilk, and dredge in the flour mixture. Transfer to a parchment-lined baking sheet and let rest for 30 minutes.
  • In a small saucepan, combine the BBQ sauce, honey, tomato paste, apple cider vinegar, Worcestershire sauce, and cayenne pepper. Simmer for 5 to 7 minutes, until thickened.

Deep Fry

  • Heat oil in a Dutch oven to 350°F. Cook the chicken for 5 to 7 minutes, until an instant-read thermometer reaches 160°F. Rest on a wire rack set on top of a sheet pan for 5 minutes, and then brush with the sauce.

Air Fry

  • Preheat your air fryer to 400°F. Spray or brush the chicken well with oil. Cook for 6 minutes, and flip. Spray again. Cook for another 6 minutes, or until an instant-read thermometer reaches 160°F. Rest on a wire rack set on top of a sheet pan for 5 minutes, and then brush with the sauce.

Serving

  • Serve chicken on toasted buns with coleslaw or pickled red onions.

Nutrition

Calories: 671kcal | Carbohydrates: 102g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 2412mg | Potassium: 924mg | Fiber: 4g | Sugar: 25g | Vitamin A: 442IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 16mg