Hot Honey Rotisserie Chicken Sandwich
Pulled rotisserie chicken tossed in a hot honey glaze, piled on a toasted brioche bun with coleslaw kit and pickles. Ten minutes. Tastes like something you'd wait in line for.
Ingredients
Meat & Protein
- 3 cups rotisserie chicken shredded
Produce
- 2 cups coleslaw mix store-bought bag, undressed
Dairy
- 2 tbsp unsalted butter for toasting buns
Pantry & Canned Goods
- 4 brioche burger buns split
- 3 tbsp honey
- 2 tbsp buffalo wing sauce Frank's RedHot Buffalo or Sweet Baby Ray's Buffalo recommended
- 3 tbsp mayonnaise Hellmanns or Dukes recommended
- 1 tbsp apple cider vinegar for the slaw
- 0.25 cup dill pickles thinly sliced
Seasonings & Spices
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 0.25 tsp crushed red pepper flakes optional — increases heat level
Instructions
- Make the quick slaw: toss the coleslaw mix with the mayonnaise, apple cider vinegar, a pinch of salt and pepper. Stir well and set aside in the fridge. The slaw gets better as it sits even for just 5 minutes.
- Make the hot honey glaze: whisk together the honey, buffalo wing sauce, garlic powder, and crushed red pepper flakes if using in a small bowl. Taste — it should be sweet first, then hot. Adjust heat by adding more buffalo sauce or more honey.
- Toast the buns: melt butter in a skillet over medium heat and toast buns cut-side down until golden, about 1 to 2 minutes. Set aside.
- In the same skillet over medium heat, add the shredded rotisserie chicken and pour the hot honey glaze over it. Toss to coat and cook for 2 to 3 minutes, stirring occasionally, until the chicken is warmed through and the glaze is sticky and starting to caramelize at the edges.
- Build each sandwich: spread a small amount of mayonnaise on the bottom bun, add a generous pile of hot honey chicken, top with a handful of coleslaw and a few pickle slices. Cap with the top bun and serve immediately.
Notes
Store-bought hot honey (Mike's Hot Honey is widely available) works as a shortcut — use 3 tablespoons in place of the honey and buffalo sauce combination. Skip the crushed red pepper flakes if you go that route.
The slaw is not optional. It does three things: cuts the heat of the glaze, adds crunch, and keeps the sandwich from being too sweet. Don't skip it.
Internal links: this recipe uses rotisserie chicken — Slow Cooker Shredded Chicken Breast is the make-ahead alternative. Also links naturally to the Chicken Club Sandwich and BBQ Chicken Flatbread.
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