Go Back
–+ servings
Baked Nashville Hot Chicken Sandwich with Honey

Baked Nashville Hot Chicken Sandwich with Honey Bliss

A delightful twist on the classic Baked Nashville Hot Chicken Sandwich with Honey, combining heat and sweetness for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Can substitute with chicken breasts for a leaner option.
  • 1 cup Buttermilk Use non-dairy milk with vinegar if needed.
  • 1 teaspoon Garlic Powder Replace with fresh garlic for a more intense taste.
  • 1 teaspoon Smoked Paprika Regular paprika works well too.
  • 1 teaspoon Salt Adjust to suit low-sodium diets.
  • 1 teaspoon Black Pepper Essential for seasoning.
For the Coating
  • 1 cup Panko Breadcrumbs Opt for gluten-free breadcrumbs for a gluten-free version.
For the Glaze
  • 1/4 cup Honey Maple syrup can be used as a delightful alternative.
  • 2 tablespoons Hot Sauce Feel free to adjust according to your spice tolerance.
For the Sandwich Assembly
  • 4 pieces Brioche Buns Choose whole grain or gluten-free buns as needed.
  • 1/2 cup Mayonnaise Vegan mayo is a great substitute for plant-based diets.
  • 2 tablespoons Dijon Mustard Creamy spread that balances the flavors.
  • 1 cup Shredded Lettuce Fresh topping adding crunch.
  • 1/2 cup Pickles Adding acidity to the sandwich.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Shallow Dish
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine buttermilk, garlic powder, smoked paprika, salt, and black pepper to create a flavorful marinade for the chicken thighs. Submerge the chicken in this mixture, ensuring it's well coated. Cover and let marinate for at least 30 minutes in the refrigerator.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Prepare the dredging station by placing the panko breadcrumbs in a shallow dish.
  3. Remove the marinated chicken from the refrigerator. Dredge each piece in the panko breadcrumbs and arrange on the prepared baking sheet.
  4. Bake the chicken for 20-25 minutes, flipping halfway through until golden and the internal temperature reaches 165°F (74°C).
  5. In a small saucepan over low heat, combine honey and hot sauce, stirring until smooth. Adjust to your preferred spice level and simmer for a few minutes.
  6. Mix together mayonnaise and Dijon mustard in a bowl until fully incorporated for the sauce.
  7. Toast the brioche buns until golden, then spread the mayo-Dijon mixture on both sides. Assemble the sandwich with lettuce, crispy chicken, pickles, and honey glaze.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

For best flavor, marinate chicken overnight. Use panko breadcrumbs for an extra crispy texture. Adjust hot sauce according to spice tolerance. Toasting the buns keeps them from getting soggy.

Tried this recipe?

Let us know how it was!