Seasoned with zesty buffalo lemon pepper and fried until ultra crispy, this chicken sandwich packs a flavor punch with hot honey mayonnaise, dill pickles, and thinly sliced red onion.
Ingredients
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Directions
- To make hot honey mayonnaise, whisk together mayonnaise and hot honey until well blended and set aside.
- Get your breading and egg wash station ready. Mix the milk and egg together and set aside. Place the flour, corn starch, and ½ tablespoon buffalo lemon pepper seasoning in a large bowl and mix together.
- Season the boneless leg meat with ½ tablespoon buffalo lemon pepper and dredge in flour. Dip in egg wash, then dredge in flour again for a really good coating.
- Place in the fryer slowly and cook until an internal temperature of 165˚. When finished take out and place on wire rack until ready to build sandwich.
- Lightly brush hamburger buns with liquid butter and toast until golden brown.
- Spread the bottom bun with hot honey mayonnaise, then top with bread and butter pickles, red onion, chicken, and top with toasted bun. Plate with fries and garnish with pickled dilly beans and carrots.
Ingredient availability varies by location*
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