Buckle up for a flavor adventure with these irresistibly crispy Hot Honey Chicken Sandwiches (Baked, not Fried)! Imagine tender chicken cutlets coated in seasoned flour, oven-baked to golden perfection, then brushed generously with sweet-spicy hot honey. Nestled inside pillowy brioche buns with crisp lettuce and tangy pickles, every bite delivers all the comfort and bold flavor you crave—without the hassle or heaviness of frying. Whether you’re feeding a crowd or just craving a weeknight treat, this crowd-pleaser will soon become your go-to chicken sandwich recipe.

Hot Honey Chicken Sandwiches (Baked, not Fried) Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted at how simple ingredients, when layered just right, create stacks of flavor in these Hot Honey Chicken Sandwiches (Baked, not Fried). Each element has a role, offering either crunch, heat, juiciness, or that signature honey kick—no fillers, just the essentials!

Chicken Breasts: Boneless, skinless chicken breasts form the meaty base of the sandwich, especially juicy when baked.
Flour: All-purpose flour gives your cutlets a crisp, crunchy coating that mimics a fried finish straight from the oven.
Onion Powder: Adds subtle, savory undertones that round out the seasoning blend.
Garlic Powder: Infuses the crispy coating with an extra pop of robust flavor—irresistible with honey and spice.
Paprika: Brings a smoky sweetness and vibrant color to the crust.
Crushed Red Pepper: Provides a gentle heat that pairs perfectly with the sweet notes from the honey.
Eggs: Serve as the glue, ensuring the coating sticks to each piece of chicken for maximum crunch.
Avocado Oil Spray: A light spritz encourages even golden browning in the oven, minus the grease.
Hot Honey Sauce: Mike’s Hot Honey is a classic, but any spicy honey will give the signature sweet-heat kick.
Pickles: Their tart crunch balances the richness and delivers that deli-style bite you’re after.
Lettuce: A leaf or two adds freshness and color to every sandwich.
Brioche Buns: Soft, lightly sweet buns hold everything together and soak up saucy drips in the best way.

How to Make Hot Honey Chicken Sandwiches (Baked, not Fried)

Step 1: Prep the Chicken Cutlets

Start by slicing your chicken breasts in half lengthwise to create thin, even cutlets. If you’re pressed for time, opt for pre-sliced chicken cutlets from the deli counter to keep your prep easy and breezy. Pat each piece dry with paper towels, then sprinkle both sides lightly with salt and pepper—think of this as the first layer of flavor before the crunch takes over!

Step 2: Set Up the Dredging Stations

Grab two shallow bowls. In the first, combine your flour, onion powder, garlic powder, paprika, and crushed red pepper. Give it a quick whisk to distribute all those gorgeous spices. In the second bowl, crack in your eggs and beat until totally smooth. You’re now ready to create crave-worthy crispy chicken, all without a drop of oil for deep frying!

Step 3: Coat the Chicken

For classic Hot Honey Chicken Sandwiches (Baked, not Fried), dredge each chicken cutlet in the seasoned flour, then dip in the egg wash, and give it a second flour coat for extra crunch. Place your coated cutlets on a wire rack set over a rimmed baking sheet (this is the trick to crispy oven-baked chicken). Repeat for all the pieces—don’t forget to press the flour onto the chicken so it sticks well!

Step 4: Bake the Chicken

Preheat your oven to a toasty 425 degrees for the perfect bake. Just before the chicken goes in, generously spray each cutlet with avocado oil spray. Bake for 8 minutes, flip each cutlet with tongs, spritz the other side, then bake for an additional 7 minutes. When done, check that the crust is gold and the chicken is cooked through (165 degrees internal temperature is your friend).

Step 5: Sauce and Assemble

Here comes the magic! With the chicken fresh from the oven, brush each side with hot honey sauce. Assemble your sandwiches by piling a crispy, honey-glossed cutlet onto a brioche bun, rounding it out with lettuce, pickles, and extra hot honey if you’re feeling wild. Every layer is purpose-built for satisfaction!

How to Serve Hot Honey Chicken Sandwiches (Baked, not Fried)

Garnishes

A handful of crunchy pickles, crisp lettuce, and perhaps an extra drizzle of hot honey make every sandwich a customizable masterpiece. Add sliced red onions or a dollop of creamy mayo if you love a little extra flair—the layers are up to you!

Side Dishes

These Hot Honey Chicken Sandwiches (Baked, not Fried) play nicely with a heap of kettle chips, crisp coleslaw, or a pile of sweet potato fries. For something light, serve with a simple green salad or a peppery arugula mix. The spicy-sweet flavors just seem to go with everything!

Creative Ways to Present

Serve sliders for parties using mini brioche rolls, or cut the sandwiches into halves and secure with fun skewers for a playful, shareable platter. Try a build-your-own “sandwich bar” with toppings galore for a fun family or game day spread—watch everyone load up their Hot Honey Chicken Sandwiches (Baked, not Fried) just how they like.

Make Ahead and Storage

Storing Leftovers

Store any leftover baked chicken cutlets in an airtight container in the fridge for up to 3 days. To keep their texture, cool them completely on a wire rack before sealing—this prevents steam from softening the crispy coat.

Freezing

Once baked and completely cooled, arrange the chicken cutlets in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They will keep well for up to 2 months, perfect for last-minute cravings or quick lunches!

Reheating

For best results, reheat the chicken in a 375-degree oven right on a wire rack for about 10-12 minutes until hot and crisp again. The air circulation brings back that crunchy exterior. (Microwaving works in a pinch, but the coating will soften.) Brush with fresh hot honey before serving to revive all that saucy goodness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be a bit juicier and darker in flavor, but they work wonderfully in place of breasts. Just trim and flatten so they’re even, and bake as directed for Hot Honey Chicken Sandwiches (Baked, not Fried).

What’s the best substitute for hot honey sauce?

If you can’t find hot honey, mix your own by combining honey with a few dashes of hot sauce, or a sprinkle of red pepper flakes. Taste as you go until the sweet-heat balance is just right for your Hot Honey Chicken Sandwiches (Baked, not Fried).

Are these sandwiches really crispy if they’re not fried?

Yes, truly! The secret is using a wire rack for baking and giving each cutlet an even, generous spritz of oil spray. Your chicken will come out gloriously crisp—no greasy mess, no deep fryer required.

Can these be made gluten-free?

Definitely! Swap the flour for your favorite gluten-free blend or even crushed rice cereal. As always, double-check that your buns and sauce are gluten-free too for fully allergy-friendly Hot Honey Chicken Sandwiches (Baked, not Fried).

Can I make these in an air fryer?

You bet! Prep the chicken just as you would for the oven. Preheat your air fryer to 425 degrees, cook for 10-12 minutes (flipping halfway), and you’ll get maximum crunch in less time—a bonus for busy weeknights.

Final Thoughts

So, what are you waiting for? Gather your ingredients, preheat your oven, and let the aroma fill your kitchen. Once you taste these Hot Honey Chicken Sandwiches (Baked, not Fried), you’ll wonder why you ever settled for takeout. Happy cooking—and even happier eating!