Crispy Honey Chicken Sandwich Recipe

In a small heatproof bowl or jar combine apple cider vinegar, water, sugar and 0.25 tsp kosher salt. Stir until sugar and salt dissolve.

Add thinly sliced red onion, press down to submerge, cover and let sit at room temperature for at least 15 minutes (up to 2 hours). Drain before using; reserve pickling liquid if making ahead.

If chicken thighs are large, trim and halve so you have 2 equal pieces per thigh; pat dry with paper towel.

In a bowl combine buttermilk and hot sauce. Add chicken, cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and season.

In a shallow dish whisk together flour, cornstarch, 1 tsp kosher salt, 0.5 tsp black pepper, smoked paprika, garlic powder and onion powder until evenly combined.

Heat vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or shimmering and about 1/2 inch depth. If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles immediately it's ready.

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess.

Fry chicken in batches, 3–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep crisp.

While chicken rests, combine honey, soy sauce, rice vinegar and sriracha (if using) in a small saucepan. Warm over low heat just until honey thins and mixture is glossy, stirring for 1–2 minutes. Do not boil.

Brush glaze onto both sides of each fried chicken piece (use about half the glaze), reserving the rest to serve or add additional shine.

Make the chipotle mayo: stir together mayonnaise, minced chipotle and lime juice until smooth. Taste and adjust heat or acidity as desired.

Split ciabatta rolls and lightly butter cut sides. Toast cut sides in a skillet over medium heat until golden, about 1–2 minutes.

To assemble: spread a generous tablespoon of chipotle mayo on the bottom half of each toasted roll. Place 2 lettuce leaves, then a slice of tomato. Top with a glazed crispy chicken thigh, a few tablespoons pickled red onion, and additional glaze or mayo on the top half if desired.

Close sandwiches, press gently, slice in half and serve immediately so the chicken remains crisp.