Honey Sriracha Fried Chicken Sandwich Recipe

There’s something magical about biting into a crispy fried chicken sandwich. Add a sweet and spicy glaze, a creamy kick of sauce, and a fluffy brioche bun, and you’ve got a recipe that tastes like pure comfort with a bold twist. This Honey Sriracha Fried Chicken Sandwich isn’t your average chicken sandwich—it’s a flavor-packed masterpiece that blends heat, sweetness, and crunch in every bite.

Whether you’re cooking for a weekend treat, hosting a game night, or just in the mood to impress your taste buds, this recipe will hit the spot. Let’s dive into how you can make this crowd-pleaser right at home.

The Star of the Show: Buttermilk-Marinated Chicken Thighs

Let’s start with the base of our sandwich—the juicy, tender fried chicken. Using boneless chicken thighs is key here because they stay moist during frying and soak up all the seasoning beautifully.

Marinating the Chicken

In a large mixing bowl, combine 1 cup of buttermilk with salt, black pepper, paprika, Cajun seasoning, garlic powder, and onion powder. This spiced marinade doesn’t just flavor the chicken—it tenderizes it too. Let the chicken marinate in this mixture for at least an hour, but if you’ve got time, leaving it overnight in the fridge will take the taste to the next level.

Creating the Crispy Coating

Once your chicken is marinated, it’s time to get that crunchy, golden crust. For this, we use a two-step batter system—dry, wet, and dry again. Start with your dry mixture: all-purpose flour, cornstarch, salt, pepper, and the same spices used in the marinade. The cornstarch helps add that extra crispiness we all crave.

Dip each marinated chicken piece first in the dry mixture, then in the wet batter (which is the leftover spiced buttermilk), and again in the dry mixture. This double-dip technique creates a thick, flavorful crust that fries up to perfection.

Frying the Chicken to Golden Perfection

Heat your oil in a deep pan over medium-high heat. You want it hot enough to sizzle, but not so hot that it burns the crust before cooking the chicken through. Fry the chicken in batches for about 8–10 minutes, flipping halfway until it’s golden brown, crispy, and fully cooked inside. Let them rest on a wire rack or paper towel to drain excess oil.

The Game-Changer: Honey Sriracha Glaze

Now for the fun part—that signature sweet and spicy glaze. In a small bowl, whisk together mayonnaise, Sriracha (adjust to your heat tolerance), honey, and freshly chopped chives. This blend gives your crispy chicken a sticky coating with a kick that balances beautifully with the crunchy crust.

Once the chicken is fried and slightly cooled, brush on or toss it in the glaze. Don’t be shy—you want every inch coated with that delicious flavor.

The Creamy Kick: Spicy Mayo Sauce

To take this sandwich over the top, we whip up a spicy mayo sauce that brings more layers of flavor and a creamy texture to contrast the crispiness of the chicken.

In a bowl, combine mayonnaise, Sriracha, finely chopped red onion, jalapeno (if you like it extra spicy), salt, garlic powder, onion powder, and a touch of freshly chopped parsley. The result is a bold, zesty spread that complements the glaze perfectly.

Building the Ultimate Sandwich

With all the components ready, it’s time to assemble your Honey Sriracha Fried Chicken Sandwich.

Choosing the Bun

We go with buttery brioche buns for this recipe. Their soft, slightly sweet flavor and pillowy texture make the perfect base for a fried chicken sandwich.

The Toppings

Start by spreading a generous layer of the spicy mayo sauce on the bottom bun. Add a leaf of crisp lettuce, followed by a slice of tomato, a couple of onion rings, and thin slices of pickle cucumber. Now place your glazed fried chicken on top, followed by a final smear of sauce on the top bun.

Final Touch

Gently press the sandwich together and get ready for that first satisfying bite. The sweetness of the honey, the kick of the Sriracha, the tang of the pickles, and the crunch of the chicken all work in harmony to create the ultimate sandwich experience.

Tips for the Perfect Chicken Sandwich

Don’t skip the marinade: Buttermilk does wonders for tenderizing the chicken while helping the spices soak in.

Double coat for crunch: Dipping in dry, wet, and then dry again gives you that iconic crunch you want in a fried chicken sandwich.

Fry in batches: Avoid overcrowding the pan so each piece cooks evenly and crisps up nicely.

Balance the flavors: Adjust your honey and Sriracha ratio to suit your preferred level of heat and sweetness.

Toast the buns: Lightly toasting the brioche buns adds an extra layer of texture and keeps them from getting soggy.

Why You’ll Love This Recipe

It’s the kind of sandwich that keeps you coming back for just one more bite. The combination of juicy chicken, crispy coating, sticky glaze, and creamy sauce delivers a gourmet experience right from your kitchen. It’s bold. It’s indulgent. And it’s ridiculously satisfying.

So, if you’re ready to turn a simple fried chicken sandwich into a spicy, sweet masterpiece, this Honey Sriracha Fried Chicken Sandwich is your go-to. Once you try it, you’ll wonder how you ever settled for plain old fast food versions again.

Final Thoughts

This sandwich is a fusion of comfort food and bold flavor, making it a perfect treat for any time you want to indulge. Whether you’re sharing it with friends or enjoying it solo, it’s guaranteed to leave a lasting impression. From the buttermilk-marinated chicken to the addictive Sriracha honey glaze and the spicy mayo sauce, every layer delivers flavor in full force.

Now that you’ve got the recipe, it’s time to bring the heat—and the sweet—to your kitchen. Fire up the stove, grab those buns, and enjoy your new favorite sandwich!

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can, but thighs are juicier and stay tender during frying. If using breasts, make sure to pound them evenly for uniform cooking.

2. Is the sandwich too spicy for kids?
You can reduce the Sriracha in both the glaze and sauce or omit the jalapenos to make it kid-friendly.

3. Can I bake the chicken instead of frying?
Yes, but it won’t be as crispy. Bake at 400°F for 25–30 minutes and spray with oil for a better crust.

4. How long does the sauce last?
The spicy mayo sauce can be stored in the fridge for up to 3 days in an airtight container.

5. Can I make it ahead of time?
You can marinate and coat the chicken ahead, but fry and glaze it fresh for the best texture.
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Honey Sriracha Fried Chicken Sandwich Recipe

Spice up your meals with this Honey Sriracha Fried Chicken Sandwich Recipe—crispy, juicy chicken glazed in sweet heat

Type: Main Course

Cuisine: American Fusion / Southern-Inspired

Keywords: Honey Sriracha Fried Chicken Sandwich, spicy chicken sandwich, fried chicken sandwich, sriracha chicken, homemade chicken sandwich

Recipe Yield: 6 sandwiches

Calories: Approximately 620 calories per serving

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes (plus marinating time)

Recipe Ingredients:

• 1 lb boneless chicken thighs
• 1 cup buttermilk
• Salt, to taste
• 1 tbsp black pepper
• 1 tsp paprika powder
• 1 tbsp Cajun seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup all-purpose flour
• 3 tbsp cornstarch
• Salt, to taste
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika powder
• Remaining spiced buttermilk from the chicken
• 4 tbsp mayonnaise
• 1–2 tbsp Sriracha (adjust to taste)
• 2 tbsp honey
• 1 tbsp chopped chives
• 1/2 cup mayonnaise
• 2 tbsp Sriracha
• 2 tbsp finely chopped red onion
• 1 tbsp finely chopped jalapeno (optional)
• Salt, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp freshly chopped parsley
• 6 brioche buns
• Lettuce leaves
• Sliced red onion
• Tomato slices
• Pickle cucumber slices

Recipe Instructions:

Marinating the Chicken:

In a large mixing bowl, combine 1 cup of buttermilk with salt, black pepper, paprika, Cajun seasoning, garlic powder, and onion powder. This spiced marinade doesn’t just flavor the chicken—it tenderizes it too. Let the chicken marinate in this mixture for at least an hour, but if you’ve got time, leaving it overnight in the fridge will take the taste to the next level.

Creating the Crispy Coating:

Once your chicken is marinated, it’s time to get that crunchy, golden crust. For this, we use a two-step batter system—dry, wet, and dry again. Start with your dry mixture: all-purpose flour, cornstarch, salt, pepper, and the same spices used in the marinade. The cornstarch helps add that extra crispiness we all crave. Dip each marinated chicken piece first in the dry mixture, then in the wet batter (which is the leftover spiced buttermilk), and again in the dry mixture. This double-dip technique creates a thick, flavorful crust that fries up to perfection.

Frying the Chicken to Golden Perfection:

Heat your oil in a deep pan over medium-high heat. You want it hot enough to sizzle, but not so hot that it burns the crust before cooking the chicken through. Fry the chicken in batches for about 8–10 minutes, flipping halfway until it’s golden brown, crispy, and fully cooked inside. Let them rest on a wire rack or paper towel to drain excess oil.

Honey Sriracha Glaze:

Now for the fun part—that signature sweet and spicy glaze. In a small bowl, whisk together mayonnaise, Sriracha (adjust to your heat tolerance), honey, and freshly chopped chives. This blend gives your crispy chicken a sticky coating with a kick that balances beautifully with the crunchy crust. Once the chicken is fried and slightly cooled, brush on or toss it in the glaze. Don’t be shy—you want every inch coated with that delicious flavor.

Spicy Mayo Sauce:

To take this sandwich over the top, we whip up a spicy mayo sauce that brings more layers of flavor and a creamy texture to contrast the crispiness of the chicken. In a bowl, combine mayonnaise, Sriracha, finely chopped red onion, jalapeno (if you like it extra spicy), salt, garlic powder, onion powder, and a touch of freshly chopped parsley. The result is a bold, zesty spread that complements the glaze perfectly.

Choosing the Bun:

We go with buttery brioche buns for this recipe. Their soft, slightly sweet flavor and pillowy texture make the perfect base for a fried chicken sandwich.

The Toppings:

Start by spreading a generous layer of the spicy mayo sauce on the bottom bun. Add a leaf of crisp lettuce, followed by a slice of tomato, a couple of onion rings, and thin slices of pickle cucumber. Now place your glazed fried chicken on top, followed by a final smear of sauce on the top bun.

Final Touch:

Gently press the sandwich together and get ready for that first satisfying bite. The sweetness of the honey, the kick of the Sriracha, the tang of the pickles, and the crunch of the chicken all work in harmony to create the ultimate sandwich experience.