Hot Honey Chicken Sandwich Wendy S Copycat

Love homemade sandwiches and burgers? Try my spicy chicken sandwich, chopped cheese, or smoked salmon bagel next. My family and I LOVE a good chicken sandwich, and Wendy’s hot honey chicken sandwich was a favorite. See, they stopped making it, but that did not stop me. Oh no, it didn’t. My spicy chicken sandwich looks like the takeout version but is much more delicious.

Why I love this recipe

There is an epic amount of CRUNCH. There’s nothing quite like sinking your teeth into a gorgeously golden and crunchy piece of fried chicken. My family BEGS me to make it for a treat. It features out-of-this-world flavors. Each element in this sandwich, from the crispy chicken to the honey sauce to the toppings, brings balance and complements each other perfectly. It’s an indulgent meal that’s savory, spicy, and sweet! You can play with the toppings. There are plenty of topping and sauce options you can add to a crispy chicken sandwich. Check out the Variations section for plenty of delicious ideas!

Ingredients needed

Hot honey sauce. You can use store-bought hot honey, but making my homemade version is very easy. All you need is honey, apple cider vinegar, and red pepper flakes. Chicken thighs. I like to use skinless and boneless chicken thighs. I’ve tested this recipe with two chicken breasts sliced in half if you prefer white meat. Buttermilk. Marinating chicken in buttermilk helps to break down the protein structures so the meat is extra tender and juicy. No buttermilk at home? No problem. Combine one tablespoon of lemon juice or white vinegar with 1 cup of milk, and let the mixture stand for about 5 minutes before using it. Spices. Salt, pepper, cayenne, garlic powder, and onion powder are used to season the buttermilk and the flour. All purpose flour. To coat the chicken after soaking it in the buttermilk. Oil. For frying the chicken. Use an oil with a high smoke point, like vegetable oil, sunflower, or peanut oil. To assemble. Brioche burger buns, mayonnaise (or my spicy mayo!), lettuce, and tomato.

How to make hot honey chicken sandwiches

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Marinate the chicken overnight. You can marinate the chicken in the buttermilk for 1 to 4 hours or overnight. Heat the oil to 180ºC/350ºF. I’ve found that this is the perfect temperature because it won’t burn the breading and will cook the chicken to perfection. I use a meat thermometer to check. Don’t overcrowd the skillet. Crowding the chicken in the pot will cause the temperature of the oil to drop. As a result, the chicken absorbs too much oil and will have a harder time crisping up. Work in batches and only fry 1 or 2 pieces of chicken at a time if you need to (trust me, it’s worth it). To check for doneness. Insert a meat thermometer into the chicken’s thickest end to ensure that the internal temperature has reached 165ºF.

Storage instructions

To store: You can keep the fried chicken in an airtight container in the fridge for 2 to 3 days. Store the homemade hot honey in a jar or bottle at room temperature for 6 months to 1 year. This hot honey sandwich pairs perfectly with all of your fast food favorites, like baked curly fries, air fryer french fries, air fryer baked potatoes, air fryer frozen green beans, and air fryer sweet potato fries. Feel free to make this spicy chicken sandwich your own by swapping the honey sauce and toppings for any of my family’s favorite alternatives:

Sauces. Drizzle my Big Mac sauce, katsu sauce, honey mustard, ranch dressing, teriyaki sauce, or sweet chili sauce over the crispy chicken instead of the honey. Cheese, bacon, and pickles. Create a copycat Wendy’s hot honey chicken sandwich by topping the sandwich with pepper jack cheese, Applewood smoked bacon, and dill pickle chips. Coleslaw. A scoop of creamy coleslaw will cool down the spicy bites.

To freeze: The fried chicken can be stored in the freezer in a ziplock bag for up to 6 months.