This Easy Honey Dijon Chicken Sandwich features juicy fried chicken combined with a sweet and tangy honey Dijon sauce. The sandwich balances crispy chicken with fresh coleslaw and pickles for a satisfying meal ideal for lunch or dinner.
The recipe uses simple ingredients and straightforward techniques, making it accessible for home cooks. A light buttermilk marinade tenderizes the chicken, while a creamy sauce combines mayonnaise, Dijon mustard, honey, and lemon juice for balanced flavor.
Perfectly fried chicken ensures a crispy crust with juicy meat inside. Toasted buns, crunchy coleslaw, and the honey Dijon sauce create excellent texture contrast and harmonious flavors.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts are preferred for lean, juicy results. Thighs or pre-cooked chicken can be used for more flavor or time savings.
Buttermilk: Tenderizes chicken and adds tang. Substitute with milk plus 1 tablespoon vinegar or lemon juice, rested for 5 minutes.
Flour: All-purpose flour works well for coating. Use whole wheat or gluten-free flour as dietary alternatives; adjust quantity as needed.
Honey Dijon Sauce: Made from mayonnaise, Dijon mustard, honey, and lemon juice. Greek yogurt can replace mayo for fewer calories. Smoked paprika adds smoky depth.
Equipment You’ll Need
- Large skillet or frying pan
- Shallow dish or bowl for dredging
- Mixing bowl for marinating
- Whisk or fork for sauce mixing
- Paper towels for draining fried chicken
- Meat thermometer (optional)
Flavor Variations & Add-Ins
- Add smoked paprika or cayenne pepper to the flour coating for smoky or spicy notes.
- Include sliced tomatoes and lettuce for freshness.
- Swap coleslaw mix with shredded kale or spinach for different texture.
- Mix minced garlic or herbs like thyme into the marinade for added aroma.
- Use spicy brown mustard instead of Dijon for a bolder sauce flavor.
How to Make Easy Honey Dijon Chicken Sandwich
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 4 sandwich buns, lightly toasted
- 1/2 cup coleslaw mix (shredded green and purple cabbage, carrots)
- 4 dill pickle slices
- Fresh parsley for garnish (optional)
- For Honey Dijon Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
How Much Time Will You Need?
Preparation including slicing and marinating takes 15–20 minutes, with at least 30 minutes marinating. Frying and assembly take about 15 minutes, totaling under one hour.
Step-by-Step Instructions:
Step 1 – Marinate the Chicken
Slice each breast horizontally into thinner cutlets. Place chicken pieces in a bowl, cover with buttermilk, and refrigerate for at least 30 minutes up to 4 hours.
Step 2 – Prepare Honey Dijon Sauce
Whisk mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl until smooth. Set aside.
Step 3 – Coat the Chicken
Mix flour, paprika, garlic powder, salt, and pepper in a shallow dish. Drain chicken from buttermilk, then dredge thoroughly in the flour mixture.
Step 4 – Fry the Chicken
Heat about 1/2 inch vegetable oil in a skillet over medium heat until shimmering (around 350°F). Fry chicken in batches, 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.
Step 5 – Assemble the Sandwiches
Spread honey Dijon sauce on the bottom half of each toasted bun. Add fried chicken, then coleslaw and dill pickle slices.
Step 6 – Serve
Top with the other bun half, garnish with parsley if desired, and serve warm.
Pro Tips for the Perfect Result
- Maintain oil temperature around 350°F to ensure crispiness without greasiness.
- Fry in small batches to keep oil temperature steady and cook chicken evenly.
- Drain fried chicken on paper towels immediately to prevent sogginess.
- Slice chicken thinly for faster, more even cooking.
- Marinate chicken at least 30 minutes but no longer than 4 hours to avoid texture changes.
- Toast buns lightly to add texture and prevent sogginess from sauce and fillings.
Frequently Asked Questions
Can I Use Frozen Chicken Breasts?
Yes. Fully thaw frozen chicken before marinating by refrigerating overnight or submerging sealed chicken in cold water for about an hour, changing water halfway.
What Can I Use Instead of Buttermilk?
Milk combined with 1 tablespoon vinegar or lemon juice, left to sit for 5 minutes, works as a suitable substitute.
Can I Prep the Sandwich Ahead of Time?
Chicken and sauce can be prepared a day ahead and stored separately in the refrigerator. Fry chicken just before serving to maintain crispiness.
How Should I Store Leftovers?
Store leftover chicken and buns separately in airtight containers. Chicken keeps for up to 3 days refrigerated. Reheat in an oven at 350°F for best results or microwave with slightly less crispness.