Southern Fried Chicken Sandwich with Honey Butter

Crispy buttermilk fried chicken thigh, spiced honey butter, green cabbage slaw, bread and butter pickles, and fresh herb buttermilk aioli on a soft bun.

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Servings:
1 sandwich
Yield:
24 servings

Ingredients

  • 24 each
    King’s Hawaiian® Original Little Island Bun, split and toasted
  • 3 c
    Fresh Herb Buttermilk Aioli (subrecipe)
  • 24 each
    Buttermilk Fried Chicken Thighs (subrecipe)
  • 3 c
    Honey Butter (subrecipe)
  • 96 each
    Bread and butter pickle coins
  • 6 c
    Green Cabbage Slaw (subrecipe)

Build It!

  1. Split and toast 1 King’s Hawaiian Original Little Island Bun.

  2. Spread bottom half of the bun with 2 tablespoons Fresh Herb Buttermilk Aioli and place 1 Buttermilk Fried Chicken Thigh on top.

  3. Spread 2 tablespoons Honey Butter over top of fried chicken and let melt.

  4. Top buttery chicken with 4 bread and butter pickle coins and ¼ cup Green Cabbage Slaw.

  5. Place top bun on sandwich and serve.

Fresh Herb Buttermilk Aioli

Servings:
2 tablespoons
Yield:
24 servings

Ingredients

  • 3 c
    Mayonnaise
  • ¾ c
    Whole cultured buttermilk
  • 3 tbsp
    Chives, minced
  • 3 tbsp
    Flat leaf parsley, minced
  • 3 tsp
    Rosemary, minced
  • 3 tsp
    Dill, finely chopped
  • 2 ¼ tsp
    Thyme, leaves picked from stems
  • 1 ½ tsp
    Kosher salt
  • ¼ tsp
    Black pepper, ground

Make It!

  1. Add all ingredients to a mixing bowl and whisk well to combine.
  2. Transfer to a storage container and hold cold until service.

Buttermilk Fried Chicken Thighs

Servings:
1 each
Yield:
24 servings

Ingredients

  • 4 ¾ c
    Whole cultured buttermilk (for marinade)
  • 5 each
    Large eggs (for marinade)
  • 2 ½ tsp
    Paprika (for marinade)
  • 2 ½ tsp
    Kosher salt (for marinade)
  • 2 ½ tsp
    Granulated garlic (for marinade)
  • 1 ¼ tsp
    Black pepper, ground (for marinade)
  • 24 each
    Boneless, skinless chicken thighs (for marinade)
  • 4 ¾ c
    AP flour (for dredge)
  • 1 ¼ c
    Cornstarch (for dredge)
  • 4 ¾ tsp
    Kosher salt (for dredge)
  • 2 ½ tsp
    Baking powder (for dredge)
  • 2 ½ tsp
    Paprika (for dredge)
  • 2 ½ tsp
    Black pepper, ground (for dredge)

Make It!

  1. Prepare marinade. In a large mixing bowl, whisk together buttermilk, egg, paprika, salt, granulated garlic, and black pepper until well combined.
  2. Submerge chicken thighs in buttermilk mixture, cover, and let marinate in refrigerator for at least 2 hours, or up to 12 hours.
  3. Prepare dredge. In a half hotel pan, combine flour, cornstarch, salt, baking powder, paprika, and pepper.
  4. Remove chicken thighs from marinade, letting excess buttermilk mixture drip off. Generously dredge each piece in flour to achieve a thick coating.
  5. Deep-fry chicken thighs in a 350°F fryer until each piece reaches an internal temperature of 150°F. Remove from fryer and lightly salt.
  6. Hold fried chicken warm for service.

Honey Butter

Servings:
2 tablespoons
Yield:
24 servings

Ingredients

  • 2 ¼ c
    Unsalted butter
  • ¾ oz
    Clover honey
  • ¾ tsp
    Kosher salt
  • ⅛ tsp
    Cayenne pepper 

Make It!

  1. Set a saucepot over medium heat. Add all ingredients and heat until butter is melted and everything is thoroughly combined.
  2. Remove from heat, transfer to a high-heat storage container, and let honey butter come back to a spreadable consistency for service.

Green Cabbage Slaw

Servings:
¼ cup
Yield:
24 servings

Ingredients

  • 1 c
    Mayonnaise
  • 3 tbsp
    Apple cider vinegar
  • 1 ½ tsp
    Dijon mustard
  • 1 ½ tsp
    Sugar
  • 1 ½ tsp
    Kosher salt
  • ⅔ tsp
    Celery seed
  • ⅛ tsp
    Black pepper, ground
  • ⅛ tsp
    Paprika
  • 4 ½ c
    Shredded green cabbage slaw mix
  • ⅓ c
    Red onion, stem removed, thinly shaved on mandoline
  • ⅓ c
    Jalapeño, stems removed, thinly shaved on mandoline

Make It!

  1. In a large mixing bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, celery seed, pepper, and paprika until smooth.
  2. Fold in cabbage mix, red onion, and jalapeños. Mix until well combined, then serve immediately.

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