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Pizza & Sandwiches

Hot Honey Chicken Sandwich

A crunchy oven-breaded chicken sandwich with tangy slaw, pickles, and hot honey in a brioche bun. Thin, even cutlets make the cooking time easier to judge.

By Honey & Heat Kitchen · Last updated

Prep
20 min
Cook
22 min
Total
42 min
Serves
4
Heat
Hot

Crunchy · Tangy slaw · Sticky drizzle

Crispy hot honey chicken sandwich with pickles and cabbage slaw in a golden brioche bun
Illustrative image (AI-generated); your dish may look different.

Ingredients

Servings: 4

Quantities for 4 servings

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Prep timer

20:00

Ready

LET’S MAKE SOMETHING GOOD

The method

  1. 01

    Heat the oven to 425°F (220°C). Mix cabbage, mayonnaise, and vinegar in a clean bowl and refrigerate the slaw.

  2. 02

    Season the cutlets with salt and paprika. Put flour, beaten eggs, and panko in three separate shallow dishes.

  3. 03

    Coat each cutlet in flour, then egg, then panko. Place on a lightly oiled baking sheet and drizzle with the remaining oil. Discard leftover breading that touched raw chicken.

  4. 04

    Bake for 18–22 minutes, turning halfway. The center of each cutlet must reach 165°F (74°C); cook longer if needed.

    Step timer

    18:00

    Ready

  5. 05

    Toast the buns if desired. Fill with cooked chicken, hot honey, slaw, and pickles, then serve.

Times are estimates. Check doneness and any required internal temperature before serving.

A little sweet. A little heat. All yours.

STOCK YOUR SWEET-HEAT KITCHEN

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Tools for this recipe

Baking sheet & wire rack

Airflow around wings for crisp, golden skin.

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Instant-read thermometer

Check doneness instead of relying on cooking time alone.

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Cast-iron skillet

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