What's the best chicken to use if I've never made this before?

Boneless, skinless chicken thighs. They're more forgiving, stay juicier, and have better flavor.

Can I make the hot honey ahead of time?

Absolutely! It actually gets better after sitting for a day or two as the flavors meld.

Try making a version with just a tiny pinch of chili flakes, or do a "half and half" honey where only some is spiced.

Mix some honey with your favorite hot sauce. It's not quite the same, but it'll do in a pinch.

Make sure your oil is hot enough before adding the chicken, and don't mess with it for the first few minutes.

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Prepare the Chicken:
- In a bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Dip the chicken breasts in the beaten egg, then coat them in the flour mixture, pressing gently to ensure it sticks.
Fry the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts for 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Prepare the Hot Honey:
- In a small saucepan, heat the honey over low heat. Stir in a little hot sauce to your desired level of spiciness. Let it simmer for a minute to blend the flavors.
Assemble the Sandwich:
- Toast the sandwich buns lightly. On the bottom half of each bun, place a fried chicken fillet.
- Drizzle a generous amount of hot honey over the chicken.
- Top with pickles and lettuce (optional). Place the top bun over the sandwich and serve immediately.

Adjust the level of heat by adding more or less hot sauce to the honey.
For a crunchier texture, you can double-dip the chicken in the flour and egg mixture.
Serve with a side of fries or coleslaw for a complete meal.