Ingredients
- Chicken thighs or breasts: 4 boneless, skinless
- Buttermilk: 1 cup
- Garlic powder: 1 tsp
- Paprika: 1 tsp
- Salt & pepper: To taste
- Cornflakes or panko crumbs: 2 cups
- Flour: 1/2 cup
- Olive oil spray: For baking
- Honey: 1/2 cup
- Hot sauce: 1 tbsp
- Red pepper flakes: 1 tsp
- Butter: 1 tbsp
- Apple cider vinegar: 1 tsp
- Brioche buns: 4
- Coleslaw or shredded lettuce: 2 cups
- Mayonnaise: 1/2 cup
- Pickles: Optional
Instructions
- Marinate chicken in buttermilk, garlic powder, paprika, salt, and pepper for 30 minutes or overnight.
- Preheat oven to 425°F. Set up flour and cornflake crumbs in two separate bowls.
- Dredge marinated chicken in flour, then press into cornflake crumbs. Place on baking sheet and spray with oil.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- In a small saucepan, combine honey, hot sauce, red pepper flakes, butter, and vinegar. Simmer for 3 minutes to make hot honey.
- Assemble sandwich: toast buns, spread mayo, layer chicken, slaw, pickles, and drizzle hot honey.
Notes
- Use an air fryer for extra crunch — 390°F for 15 minutes.
- Double the hot honey and store the rest for pizzas or roasted veggies.
- Make it spicier by adding cayenne to the breading mix.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 14 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg