Prep. Pound the chicken with a rolling pin or meat mallet to 1/2-inch thickness. Whisk together the dry ingredients for the breading in a shallow baking dish. Whisk together the wet ingredients for the breading in a separate shallow baking dish. Preheat the oven to 425º F. Add butter and olive oil to the skillet and plate the skillet in the oven until the butter melts. Remove the skillet from the oven and swirl until the interior of the skillet is coated.
Bread the chicken. Dip the chicken into the egg mixture, then the flour mixture, then back into the egg mixture and then into the flour mixture for the second time. Finally, dip into the egg mixture for the 3rd time. Place the chicken into the skillet leaving space between the chicken. Repeat until all chicken is breaded. You may need to cook in batches depending on the size of your chicken and the skillet.
Bake the chicken. Place the skillet into the oven and cook for 10-12 minutes. Carefully flip the chicken with a metal spatula, taking care not to tear the breading from the chicken. Bake until the chicken reaches 165º F when checked with an instant-read thermometer, about 5 more minutes.
Add the hot honey. Spoon the hot honey onto each piece of chicken, about a tablespoon per piece. Make sure that the chicken is well coated. Broil the chicken for about 5 minutes until the exterior is crispy and golden brown. Watch the chicken as it broils. Remove from the oven and allow to rest for 5 minutes before serving.
Assemble and serve.
Place a piece of the cooked hot honey chicken onto the bottom half of the bun. Top with your favorite sandwich toppings and more hot honey if your prefer.
Notes
Storage Tips
To make ahead. Hot honey can be prepared well in advance and stored in the pantry. The crispy oven-fried chicken is best served when cooked but can be held warm on a wire rack-lined baking sheet in a 225º F oven for up to 20 minutes.