Introduction

The Nashville Hot Honey Chicken Sandwich with Creamy Slaw is a perfect blend of spicy, sweet, and tangy flavors. Crispy fried chicken drenched in a fiery honey glaze pairs beautifully with refreshing slaw and soft brioche buns. It’s an irresistible sandwich that’s sure to become a favorite at your table.

A close-up of a sandwich held by a woman's hand with a golden brown soft bun on top. Below the bun, there are three thick green pickle slices resting on a layer of white and slightly purple thinly sliced cabbage and onion slaw with a creamy texture. Underneath the slaw, there is a crispy, golden fried chicken piece coated in a sticky reddish-brown sauce. The bottom bun is soft and light brown, slightly toasted. The background shows a white marbled texture with a blurred glass of drink. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz cole slaw (bagged mix or other mixed cabbage blend)
¾ cup mayonnaise
½ medium red onion (thinly sliced)
3 Tbsp red wine vinegar
2 Tbsp granulated sugar
½ tsp Kosher salt
Couple pinches freshly ground black pepper
1 stick unsalted butter
¼ cup Mike’s Hot Honey
2 Tbsp brown sugar (packed)
1 tsp cayenne pepper
1 tsp granulated garlic
1 tsp paprika
½ tsp chili powder
½ tsp Kosher salt
2 Tbsp hot frying oil (from when you deep fry the chicken)
1 ¾–2 lb chicken thighs (boneless, skinless, about 8 thighs)
1 Tbsp Kosher salt (plus 3 tsp)
¼ tsp freshly ground black pepper
1 ½ cups buttermilk
3 large eggs
1 Tbsp hot sauce
3 cups all-purpose flour
2 tsp granulated garlic powder
Canola oil (or other light, neutral oil such as grapeseed, peanut, avocado, or vegetable oil for frying)
Brioche buns
Pickles
Ranch dressing or spicy mayo (optional)

Instructions

Step 1: Pat the chicken thighs dry with paper towels. Place them in a large bowl and season generously with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. Massage the seasoning into the chicken, cover with plastic wrap, and refrigerate for at least 2 hours.
Step 2: In a large mixing bowl, combine the cole slaw mix, mayonnaise, thinly sliced red onion, red wine vinegar, granulated sugar, ½ tsp Kosher salt, and a couple pinches of freshly ground black pepper. Toss thoroughly with tongs and refrigerate for at least 1 hour until ready to serve.
Step 3: For the hot honey sauce, melt 1 stick of unsalted butter in a saucepan over medium-high heat. Add ¼ cup Mike’s Hot Honey, 2 Tbsp brown sugar, 1 tsp cayenne pepper, 1 tsp granulated garlic, 1 tsp paprika, ½ tsp chili powder, and ½ tsp Kosher salt. Stir and cook until fragrant and well combined. Stir in 2 Tbsp hot frying oil from the chicken frying step. If preparing ahead, reheat and add the oil just before serving.
Step 4: Prepare the dredge and brine: whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce in a large bowl. In another large bowl, combine 3 cups all-purpose flour, 3 tsp Kosher salt, and 2 tsp granulated garlic powder.
Step 5: Set a wire rack over a rimmed baking sheet. Coat each chicken thigh by dredging first in the flour mixture, then dipping in the buttermilk mixture, and dredging once again in the flour. Shake off excess flour and place the coated chicken on the wire rack. Repeat with all pieces.
Step 6: Pour canola oil into a large heavy-bottom pan or cast iron skillet until about 1 ½ inches deep. Heat over medium-high heat until the oil reaches approximately 350°F (175°C). The temperature will drop once the chicken is added; aim to maintain around 325°F (163°C) during frying.
Step 7: Fry the chicken in batches (about 4 pieces at a time) to avoid overcrowding. Cook each batch for 6-7 minutes, turning every 1-2 minutes, until golden brown and the internal temperature reaches 160°F (71°C). Transfer cooked chicken to a clean wire rack and repeat with remaining pieces.
Step 8: Lightly toast the brioche buns. Spread your choice of ranch dressing or spicy mayo on the buns for extra flavor.
Step 9: Brush the hot honey sauce generously over each fried chicken piece. For more heat, dip the entire piece into the sauce until fully coated.
Step 10: Assemble the sandwiches by placing one piece of sauced chicken on the bottom bun, topping with a generous spoonful of creamy slaw, adding a few pickles, then finishing with the top bun. Serve immediately and enjoy!

Tips & Variations

For extra spicy honey sauce, increase the cayenne pepper or add a pinch of smoked paprika.
Substitute the cole slaw mix with shredded green and purple cabbage and carrots for a fresher homemade slaw.
Use spicy mayo in place of ranch dressing for more kick and creaminess.
Chicken breasts can replace thighs, but thighs remain juicier and more flavorful.
Ensure the oil temperature remains steady during frying to keep the chicken crispy and cooked evenly.

Storage

Store leftover fried chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven until warmed through to preserve crispiness. Slaw is best served fresh but keeps well chilled for a day or two. Assemble sandwiches just before serving for the best texture.

How to Serve

A crispy fried chicken sandwich is shown on a round white plate lined with parchment paper, sitting on a white marbled surface. The sandwich has four main layers: the bottom layer is a golden brown sandwich bun, followed by a thick piece of deep-fried chicken coated in a reddish-orange sauce. Above the chicken, there is a layer of creamy coleslaw with white and purple shredded cabbage. On top of the coleslaw, there are two green pickle slices. The sandwich is completed with a shiny golden brown bun on top, secured with two twisted wooden picks. In the blurred background, a glass with a yellow drink is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hot honey sauce ahead of time?

Yes, you can prepare the hot honey sauce ahead and reheat it when ready to serve. Be sure to add the hot frying oil just before coating the chicken to maintain its flavor and texture.

What if I don’t have Mike’s Hot Honey?

If you don’t have Mike’s Hot Honey, substitute with a good quality honey mixed with a dash of hot sauce or cayenne pepper to mimic the spicy sweetness.