Hot honey is my go-to condiment for everything right now, and these beer battered chicken sandwiches with hot honey are downright DELICIOUS. I dip whole chicken cutlets in a hoppy beer batter and fry them until crispy, then top them with a homemade hot honey sauce and serve them on soft buns. I always make these when I’m craving a little bit of sweet, a little bit of heat, and a whole lot of crunch!
Top Reader Review
I love this recipe. I subbed the Cayenne for Smoked Paprika & used 1 Teaspoon Sriracha for the Honey Sauce. Really good batter that could be used for other recipes. Fried in my deep fryer. Definitely make again.
–
Beer Battered Fried Chicken Recipe
I’ve yet to meet a single person who didn’t love these fried chicken sandwiches! Homemade hot honey (which is just two ingredients, by the way) brings a spicy-sweet element to the crispy and juicy beer chicken. I made these beer battered chicken sandwiches recently for a backyard BBQ, and I’ve never seen a plate empty so quickly – it’s safe to say they were a hit!
Using beer in the batter adds so much flavor to the chicken and creates an extra crispy coating. The alcohol, sugars, and carbonation all contribute to the gorgeous texture. The alcohol helps to dry the batter, reducing the risk of overcooking, the sugar helps to promote browning, and the carbonation creates crunchy air pockets in the batter and makes it light and tender.
This beer batter is versatile–use it for chicken tenders, drumsticks, or even vegetables. Follow the same steps and fry until golden brown!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Rest for the Crispiest Chicken
For perfectly crispy fried chicken without soaking up extra oil, let your battered chicken rest for 5-10 minutes on a wire rack before frying. This simple step allows the batter to set slightly, which helps it adhere better and creates a crunchier, more evenly cooked coating.
Beer Battered Chicken Sandwich Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts (sliced thin*)
- 1 ¾ cups all-purpose flour
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 12 ounces beer (1 bottle**)
- cooking oil (for frying)
- 4 hamburger buns
For the Hot Honey:
- ¼ cup honey
- 2 teaspoons hot sauce (***)
Instructions
- In a large bowl, whisk together flour, cayenne, garlic powder, salt, pepper, and beer. Mixture should be thick but pourable. Let mixture rest for 20 minutes.1 ¾ cups all-purpose flour, 1 teaspoon cayenne pepper, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 12 ounces beer
- If using whole chicken breasts, carefully slice each breast in half horizontally. If necessary, pound to an even thickness. The more uniform the chicken cutlets, the more evenly they will fry. The thinner the chicken cutlets, the quicker they will fry.2 pounds boneless, skinless chicken breasts
- Heat about ¾ inch of oil in a heavy bottomed skillet to 325°F. Dip chicken in beer batter mixture to fully coat and allow excess to drip off. Carefully place each battered piece into the skillet. Do not over crowd the pan. Fry in batches if necessary.cooking oil
- Fry for 12-15 minutes, turning once until chicken is cooked through. Transfer to a baking sheet lined with a cooling rack to allow excess oil to drip off.
- To prepare the hot honey, whisk together honey and hot sauce.¼ cup honey, 2 teaspoons hot sauce
- Brush each fried chicken cutlet with a generous amount of hot honey. Serve on your favorite buns.4 hamburger buns
Notes
- Pat chicken dry before dipping in the batter. Moisture on the surface can prevent the batter from sticking.
- Use a thermometer to maintain an even temperature for the oil so the chicken doesn’t burn. Aim for 325°F–350°F. Let the oil return to temperature between batches to ensure even frying.
- Never pour wet batter directly into hot oil—it can splatter violently. Dip the chicken first, then carefully place it in the oil.
- Don’t overcrowd the oil; otherwise, the chicken may turn out soggy.
- Turn the chicken only once if possible; flipping too much can knock off the batter.
- Warm the honey slightly before mixing with hot sauce. It’ll blend better and is easier to brush onto the chicken
- One of my readers said they used a combination of honey and sriracha for the sauce and loved it!
- Serve topped with pickles, lettuce, tomato, or coleslaw for added crunch and freshness.
- Reheat fried chicken in a 375°F oven for 8-10 minutes to retain crispiness rather than microwaving, which makes it soggy.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
More Ways to Enjoy Beer Battered Chicken
While these crispy fried chicken cutlets are perfect for sandwiches, the beer batter itself is incredibly versatile and can be used in a variety of dishes. Here are a few ideas:
- Chicken tenders, drumsticks, or wings – Fry up smaller pieces for a quick snack or appetizer.
- Vegetables – Coat cauliflower, zucchini, mushrooms, or even onion rings for a crunchy, flavorful side.
- Party bites – Cut chicken into strips and serve with your favorite dipping sauces for game-day or snack platters.
The same batter technique works every time: the carbonation and alcohol create a light, airy coating, while the flour and seasonings ensure a golden, crisp crust. Fry until cooked through and golden brown, then enjoy as-is, serve in sandwiches, or brush with a little sweet-spicy hot honey for an extra flavor kick.
How to Make Beer Battered Chicken Sandwiches Step by Step
Mix the Batter and Prep the Chicken: Mix together 1¾ cups of all-purpose flour, 1 teaspoon of cayenne pepper, ½ teaspoon of garlic powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and 12 ounces of beer in a large bowl. It should be thick enough to coat the chicken, but still pourable. Set aside for 20 minutes to rest. This hydrates the flour for a lighter, crispier coating. Meanwhile, prep 2 pounds of boneless, skinless chicken breasts. If using thin-sliced chicken breasts, you won’t need to do any prep. However, if using standard chicken breasts, you’ll need to slice them in half to create two thinner cutlets. Pound them to an even thickness if needed with a meat mallet.
Coat the Chicken: In a large, heavy-bottomed skillet, heat about ¾ inch of cooking oil to 325°F. Dip each piece of chicken into the batter, let the excess drip off, then carefully place them into the hot oil. Depending on the size of your pan, you may need to do this in batches. Don’t overcrowd the pan!
Fry the Chicken: Cook the chicken for 12-15 minutes, or until 165°F internally. Flip the chicken once about halfway through cooking. Avoid flipping again, as this could cause the batter to come loose. The batter should be crisp and golden brown. Remove the chicken from the oil and place it on a cooling rack set over a baking sheet to allow excess oil to drip off.
Prepare the Hot Honey: While the chicken is cooking, you can make the hot honey sauce. In a small bowl, combine ¼ cup of honey and 2 teaspoons of hot sauce (use more or less to your taste). Mix well and set aside. I like to warm the honey so it’s easier to spread.
Assemble the Sandwiches: Drizzle or brush the hot honey sauce over each chicken cutlet. Serve them in your favorite burger bun and any toppings you desire and enjoy!
How to Store, Freeze, and Reheat
Once fried, you can keep any leftover beer battered fried chicken in an airtight container in the refrigerator for about 3 days or in the freezer for 3 months. Store the hot honey separately in a jar or container. To reheat, let the chicken thaw overnight in the refrigerator before placing in a 375°F oven for 8-10 minutes to retain crispiness.
Leave a Reply