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Southern Fried Chicken Sandwich with Honey ButterServings: 1 sandwich -- Yield: 24 servings Crispy buttermilk fried chicken thigh, spiced honey butter, green cabbage slaw, bread and butter pickles, and fresh herb buttermilk aioli on a soft bun. Buns, Lunch & Dinner, Dine In, Travel Friendly |
Ingredients24 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)
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Build It!Split and toast 1 King’s Hawaiian Original Little Island Bun.
Spread bottom half of the bun with 2 tablespoons Fresh Herb Buttermilk Aioli and place 1 Buttermilk Fried Chicken Thigh on top.
Spread 2 tablespoons Honey Butter over top of fried chicken and let melt.
Top buttery chicken with 4 bread and butter pickle coins and ¼ cup Green Cabbage Slaw.
Place top bun on sandwich and serve.
Fresh Herb Buttermilk Aioli- Servings:
- 2 tablespoons
- Yield:
- 24 servings
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 - Add all ingredients to a mixing bowl and whisk well to combine.
- Transfer to a storage container and hold cold until service.
Buttermilk Fried Chicken Thighs- Servings:
- 1 each
- Yield:
- 24 servings
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) - Prepare marinade. In a large mixing bowl, whisk together buttermilk, egg, paprika, salt, granulated garlic, and black pepper until well combined.
- Submerge chicken thighs in buttermilk mixture, cover, and let marinate in refrigerator for at least 2 hours, or up to 12 hours.
- Prepare dredge. In a half hotel pan, combine flour, cornstarch, salt, baking powder, paprika, and pepper.
- Remove chicken thighs from marinade, letting excess buttermilk mixture drip off. Generously dredge each piece in flour to achieve a thick coating.
- 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.
- Hold fried chicken warm for service.
Honey Butter- Servings:
- 2 tablespoons
- Yield:
- 24 servings
2 ¼ c Unsalted butter ¾ oz Clover honey ¾ tsp Kosher salt ⅛ tsp Cayenne pepper - Set a saucepot over medium heat. Add all ingredients and heat until butter is melted and everything is thoroughly combined.
- 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
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 - In a large mixing bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, celery seed, pepper, and paprika until smooth.
- Fold in cabbage mix, red onion, and jalapeños. Mix until well combined, then serve immediately.
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