Go Back

Baked Honey Hot Chicken Sandwiches


  • 4 sm chicken breasts pounded to 1/2 inch thickness
  • 1 1/2 cup buttermilk
  • 1 cup panko breadcrumbs
  • 1 Tbsp garlic powder
  • 1 tsp tumeric
  • 1 Tbsp + 1 tsp smoked paprika divided
  • 1 tsp baking powder
  • 1 1/4 tsp salt divided
  • 1/2 tsp black pepper
  • 3/4 cup unsalted butter melted and divided
  • 1/2 cup honey
  • 1 tsp. cayenne pepper
  • 4 bakery buns lightly toasted
  • Shredded lettuce
  • Buttermilk ranch


  • Lightly season chicken with salt and pepper. Place in shallow baking dish. Pour buttermilk over chicken, cover with plastic wrap and refrigerate for 2 hours. In another baking dish combine flour, breadcrumbs, garlic powder, turmeric, 1 tsp. smoked paprika, baking powder, 1 tsp. salt, and pepper. Preheat oven to 425 degrees. Remove chicken from buttermilk, one at a time, and dredge in flour mixture until fully coated, shaking off any excess. Transfer coated chicken to a well greased cooling rack placed over a baking sheet, about 1 1/2 inches apart. Spoon 1 Tbsp. melted butter over each piece of chicken and bake for 20-25 minutes or until coating has browned and the chicken has cooked through. While chicken is baking, combine remaining 1/2 cup butter, honey, 1 Tbsp. smoked paprika, cayenne pepper, and 1/4 tsp. salt in a small mixing bowl and whisk together. Once chicken is done baking, remove from oven and brush spicy-honey butter all over each piece until well coated. Serve on buns with buttermilk ranch and shredded lettuce.