Lunchbreak: Honey Butter Fried Chicken sandwiches

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Christine Cikowski

Joshua Kulp

Honey Butter Fried Chicken
3361 N. Elston
Chicago
(773) 478-4000
www.honeybutter.com

Honey Butter Fried Chicken turns 2 on September 14 and are celebrating in the restaurant on Sunday, September 13.

  • Sunday, September 13 11:00 a.m. to 9:00 p.m. $2 Pimento Mac and Cheese and $2 Draft Beers (limit 2 per order)
  • Guests can snap and share their birthday party pics with an array of playful props in Honey Butter Fried Chicken’s backyard patio photo booth starting today through Sunday, September 20. Guests who tag two friends, @honeybutterchi and use the hashtag #HBDHBFC will receive a free Honey Butter Fried Chicken koozie while supplies last.

 

HBFC Original Fried Chicken Sandwich

Chicken

Brine:
1/3 cup coarse kosher salt, preferably Diamond Crystal
1/4 cup granulated sugar
1/8 tsp chile flake
2 quarts water
peel of one lemon
peel of one orange

Directions:
Combine above ingredients in a large pot and heat over medium heat and stir until sugar and salt dissolves. Cool the brine completely

Chicken:

4     boneless skinless chicken thighs
chicken brine to cover

To cut the chicken and brine the chicken:
Cut each thigh into three strips, lengthwise. Place the chicken pieces in brine for 8 - 12 hours. Remove from the brine and dry excess moisture with a paper towels

Chicken Dredge Flour

Ingredients:
1 3/4 cups all-purpose flour
1/4 cup rice flour
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon smoked paprika (pimenton)
1/4 teaspoon baking powder

To make the flour
Mix flour, spices, and baking powder well.  Taste it – it should taste good!

Candied Jalapeno Mayo

Ingredients:
2 medium jalapeno peppers, cut into ¼ inch rounds
2 medium fresno peppers, cut into ¼ inch rounds
1/2 cup water
1/2 cup sugar
1 cup natural prepared mayonnaise
kosher salt to taste

To candy the jalapenos:
Combine peppers, sugar, and water in a pot over high heat until it boils. Turn down to a simmer until the peppers are soft and cooked through, approximately 20-30 minutes. Cool the peppers to room temperature in the syrup. Remove the peppers from the syrup and puree the peppers in a food processor until the mixture is chopped up but still a little chunky.

To make the candied jalapeno mayo:
Whisk the candied jalapeno puree and mayo in a mixing bowl.Season to taste with kosher salt. If you’d like the mayo to be spicier, add a little of the candied jalapeno syrup. Store in a refrigerator until ready to use.

Crunchy Slaw

Ingredients:
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup pickled red onions
1/4 cup red wine vinegar (or the juice from the pickled red onions)
2 Tablespoons extra virgin olive oil
3 scallions, washed and sliced into thin rounds
1 teaspoon honey
kosher salt and black pepper to taste

To make the slaw:
Combine cabbages, red onions, and scallions in a large mixing bowl. Add vinegar, olive oil, honey, and a good sprinkling of salt and pepper. Toss to combine and season to taste. Store in a refrigerator until ready to use.

Original Sandwich
Chicken Strips
Candied Jalapeno Mayo
Crunchy Slaw
4 buttery buns (or challah or brioche-type buns)

To batter and fry the chicken:
1 quart buttermilk
1 Tablespoon smoked paprika (pimenton)
kosher salt
brined chicken strips
chicken dredge flour
fryer oil: canola or rice bran, to fill a sturdy, high-sided pot with four inches of oil

To batter the chicken:
Place the chicken dredge flour in a wide container. Pour the buttermilk into a second container. Batter each piece of chicken one at a time. Submerge the chicken first in buttermilk. Lift the chicken out of the buttermilk, and let drip slightly, and place into chicken dredge flour container and coat the chicken again. Be careful to ensure that the chicken is evenly and fully coated, but do not let the coating become too thick. Place the battered chicken onto a plate and proceed with battering the remaining chicken

To fry the chicken strips:
Preheat your oil over medium heat. Using a probe or oil thermometer, carefully bring oil to 340 degrees F.  If your pot is small, fry the chicken in batches. If you place too much chicken into the oil, the temperature will drop too much and the chicken will become greasy. Place the chicken gently into the hot oil – the temperature will drop. Carefully adjust the heat to keep the oil at a constant 315-320 degrees F. Fry the chicken until each piece reads at least 165 degrees F at its thickest point. When the chicken is cooked, remove carefully from the oil and place on a wire rack over a cookie sheet or on paper towels.
Dust the top side of the just fried chicken with a sprinkle of salt and a sprinkle of smoked paprika. Let rest for one minute, flip the chicken and dust the other side with salt and smoked paprika.

To assemble the sandwich: slather candied jalapeno mayo on each side of a buttery bun. Place three fried chicken strips on the bottom bun, top with crunchy slaw and the top bun.