Baked Hot Chicken Sandwiches with Honey Butter (Print-Friendly Version)

Buttermilk-marinated chicken thighs are flour-coated and baked for these hot chicken sandwiches. Honey butter goes on after cooking, followed by pickles and buns. The result is an oven-baked coating; it should not be described as identical to deep-fried Nashville chicken.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ Chicken and Marinade

01 - 4 boneless chicken thighs

02 - 1 cup buttermilk

03 - 1 tablespoon hot sauce

→ Breading

04 - 1 cup all-purpose flour

05 - 1 tablespoon paprika

06 - 1 tablespoon garlic powder

07 - 1 teaspoon cayenne pepper

08 - 1 teaspoon onion powder

09 - 1/2 teaspoon salt

10 - 1/2 teaspoon black pepper

→ Assembly

11 - 4 sandwich buns

12 - 2 tablespoons unsalted butter, melted

13 - 2 tablespoons honey

14 - 1 cup pickles, sliced

# How to Make It:

01 - Combine buttermilk and hot sauce in a covered container.

02 - Add the boneless thighs and refrigerate for at least thirty minutes.

03 - Heat the oven to 400°F and prepare a parchment-lined baking sheet.

04 - Whisk flour with paprika, garlic powder, cayenne, onion powder, salt and pepper.

05 - Lift chicken from the marinade, let excess drip off, dredge evenly and shake away loose flour.

06 - Arrange with gaps and bake about 25–30 minutes, continuing until the thickest part of each thigh reaches 165°F.

07 - Melt the butter and combine with honey, then brush onto the cooked chicken.

08 - Place chicken and pickles in the buns and serve promptly, keeping raw-chicken utensils away from the assembled sandwiches.

# Extra Suggestions:

01 - The flour coating has no deep oil bath in this method.

Return