Gluten-Free Nashville Hot Honey Chicken Sandwich
Updated Mar 04, 2026, Published Oct 04, 2023
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Sweet, Spicy, and Crispy Comfort in Every Bite
The Gluten‑Free Nashville Hot Honey Chicken Sandwich takes the fiery trend of Nashville hot chicken and pairs it with the sweet, sticky goodness of hot honey for a sandwich that’s crispy, bold, and totally crave‑worthy. This version lets gluten‑free eaters join in on one of the hottest sandwich trends around, with crunchy chicken thighs, tangy slaw, homemade pickles, and that irresistible drizzle of hot honey that brings it all together.
Inspired by the iconic spicy fried chicken that made its way from Nashville kitchens to food‑trend fame, this sandwich keeps things tender and juicy, then elevates the flavor with a touch of heat and sweetness. It’s great for weeknight dinners, weekend gatherings, or whenever you want a fun, flavorful meal that feels like a treat.
In the recipe section below, you will find recipes for each delicious component of this sandwich. Make as much from scratch as you want!
Table of Contents
What Makes This Sandwich So Good
This sandwich hits all the best flavor notes. The chicken is moist on the inside and crisp on the outside, thanks to a gluten‑free dredge and frying method. The hot honey brings a sweet heat that balances the spices perfectly, while pickles and slaw add crunch and brightness.
Here’s what you’ll enjoy:
- Crispy gluten‑free fried chicken with bold, spicy notes
- Tangy, refreshing homemade pickles
- Creamy, zippy coleslaw
- Sweet and spicy hot honey drizzle
- Gluten‑free buns to bring it all together
What You’ll Need:
Chicken
- 4 boneless, skinless chicken thighs
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 ½ cups gluten‑free flour
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
Brine
- 1 cup milk (any kind)
- 1 tablespoon Marukan Genuine Brewed Rice Vinegar
- 2 large eggs
- 1 tablespoon hot sauce
Hot Honey
- ½ cup honey
- 4 teaspoons hot sauce
Slaw
- 7 ounces coleslaw mix
- 6 tablespoons mayonnaise
- 1 ½ tablespoons Marukan Genuine Brewed Rice Vinegar
- 1 ½ tablespoons sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Add‑Ons
- Gluten‑free hamburger buns
- Homemade pickles
- Extra slaw for topping
How to Make the Sandwich
1. Prepare the Brine
In a mixing bowl, whisk together milk and rice vinegar and let sit for about 5 minutes. Then whisk in the eggs and hot sauce. This tangy brine helps season the chicken and tenderize it before frying.
2. Make the Dredge
In another bowl, combine the gluten‑free flour with salt, garlic powder, and paprika. This seasoned flour will give the chicken a flavorful, crunchy coating.
3. Fry the Chicken
Heat about 1½ inches of vegetable oil in a heavy pot or cast‑iron skillet to 350°F. Dip each piece of chicken into the brine, then back into the flour, shaking off excess. Fry until golden brown and cooked through, about 6–7 minutes, turning every minute so it cooks evenly. Transfer to a wire rack to drain.
4. Make the Hot Honey
While the chicken rests, heat the honey and hot sauce together over low heat until combined. This sweet‑spicy sauce will be brushed over the chicken for that signature kick.
5. Prepare the Slaw
In a bowl, mix coleslaw mix, mayonnaise, rice vinegar, sugar, salt, and pepper until well combined. Chill for at least an hour before serving, if you can — it makes it extra crisp and flavorful.
6. Assemble the Sandwich
Lightly toast gluten‑free buns. Place a generous layer of slaw on the bottom bun, add the hot honey–brushed fried chicken, top with homemade pickles, then crown with the top bun. Serve warm and enjoy the mix of textures and flavors.
Tips for Best Results
- Keep oil temperature steady so the chicken stays juicy inside and crisp outside.
- Adjust the hot honey heat by adding more or less hot sauce.
- Make slaw and pickles a day ahead for more depth of flavor.
- Serve with extra hot honey on the side for drizzling.
The Last Bite
This Gluten‑Free Nashville Hot Honey Chicken Sandwich turns a viral food trend into a fun, flavor‑packed meal you can make at home. Crispy chicken, sweet heat, crunchy slaw, and tangy pickles come together for a sandwich experience that’s bold, satisfying, and perfect for sharing. Whether it becomes your new weeknight favorite or your go‑to for weekend comfort food, it’s sure to impress.
Or more recipes featuring Marukan’s premium products, try:
Gluten-Free Old Fashioned Apple Pie
Pulled Pork Banh Mi Sandwiches
Vietnamese Quinoa Salad with Grilled Shrimp
Homemade Refrigerator Pickles
Ingredients
- 12 ounces seedless cucumber, , sliced into ¼ inch coins
- 5 large springs fresh dill, , roughly chopped
- 4 cloves garlic, , thinly sliced
- 1 bay leaf
- 1 cup hot water
- 1 cup Marukan Genuine Brewed Rice Vinegar
- 1 tablespoon sugar
- 1 tablespoon kosher or fine sea salt
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- ¹/₈ teaspoon crushed red pepper flakes
Instructions
- Layer cucumbers, dill, garlic, and bay leaf into a quart mason jar.
- Combine rest of the ingredients in liquid measuring cup and stir until the sugar salt dissolves. Let cool. Pour over the cucumbers. Secure lid of jar and refrigerate for at least 1 day.
- Can be stored, covered, in the refrigerator for 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Hot Sauce
Ingredients
- 20 Fresno Chilies
- 5 large garlic cloves, , smashed
- 1 teaspoon kosher salt
- 1 ½ cups Marukan Genuine Brewed Rice Vinegar
Instructions
- Wearing gloves, slice off the tops of the chilies.
- For a hotter hot sauce, slice the chilies into 1-inch pieces, leaving the seeds in. For milder hot sauce, slice chilies in half lengthwise, scrap out the seeds, and cut into 1–2 inch pieces. You can also do a combination of seeds and no seeds.
- Place chilies in a small saucepan with the garlic, salt, and vinegar. Bring to a boil, cover pan, reduce heat, and simmer for 20 minutes or until the peppers and garlic are very soft.
- Pour mixture into high-speed blender and blend, starting on low and gradually increasing the speed to high, until completely smooth, about 2 minutes, scraping down the sides of the jar as needed.
- Pour mixture though a funnel into hot sauce bottles or pour into small mason jars. Let cool completely. Cover bottles or jars. Store covered, in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slaw
Ingredients
- 7 ounces (about half a bag) prepared coleslaw mix
- 6 tablespoons mayonnaise
- 1 ½ tablespoons Marukan Genuine Brewed Rice Vinegar
- 1 ½ tablespoons sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Combine and refrigerate for 1 hour before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hot Honey
Ingredients
- ½ cup honey
- 4 teaspoon hot sauce
Instructions
- Heat honey and hot sauce together over low heat, stirring, just until combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
Instructions
- Season chicken thighs with salt and pepper. Let sit while preparing the brine and dredge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brine
Ingredients
- 1 cup milk, (any kind)
- 1 tablespoon Marukan Genuine Brewed Rice Vinegar
- 2 large eggs
- 1 tablespoon hot sauce
Instructions
- Combine milk and vinegar in a mixing bowl. Let sit for 5 minutes. Whisk in eggs and hot sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dredge
Ingredients
- 1 ½ cups gluten free flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Combine in a different mixing bowl.
- Frying the Chicken
- Place a wire rack over a baking sheet.
- Dip the chicken into the flour, then into the brine, then back into the flour, shaking off any excess.
- Fill a heavy bottomed or cast iron pot with enough vegetable oil to come up about 1½ inches. Heat to 350°F.
- Fry, turning every minute, until golden brown and chicken reaches an internal temperature of 160-165°F. About 6-7 minutes. Place on cleaned wire rack. Brush with hot honey.
- Lightly toast 4 gluten-free hamburger buns.
- Place slaw on the bottom bun. Top with chicken, then homemade pickles, and finally, top bun.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
