Chicken thighs are slow-smoked, then dredged and fried until crispy. Served on a warm buttermilk biscuit with honey pepper slaw made with Cattlemen’s® Alabama White BBQ Sauce, it’s a Southern-inspired sandwich layered with tangy flavor, satisfying crunch, and balanced heat.
Ingredients
4 each Boneless, Skinless Chicken Thigh
1 tsp. McCormick Culinary® Fine Grind Mediterranean Style Sea Salt
1/2 tsp. McCormick Culinary® Pure Ground Black Pepper
Chicken Breading
2 Eggs
1/4 cup Water
2 cups All-Purpose Flour
1 tsp. McCormick Culinary® Paprika
1 tsp. McCormick Culinary® Onion Powder
1 tsp. McCormick Culinary® Fine Grind Mediterranean Style Sea Salt
1 tsp. Baking Powder
1 tsp. McCormick Culinary® Mediterranean Style Ground Oregano
1 tsp. McCormick Culinary® Ground Cayenne Pepper
1 tsp. McCormick Culinary® Pure Ground Black Pepper
Honey Pepper Slaw
1/2 cup Cattlemen's® Alabama White BBQ Sauce
2 tsp. Honey
1 tsp. McCormick Culinary® Pure Ground Black Pepper
2 cups Shredded Green Cabbage
1 cup Shredded Red Cabbage
1/4 cup Jalapeño, Seeded and Sliced Thin
1/2 cup Shredded Carrot
1/4 cup Sliced Green Onion
To Assemble
4 Buttermilk Biscuit, Warm, Split
1/4 cup Cattlemen's® Alabama White BBQ Sauce
Procedure
Prep
1. Set smoker at 250°F. Season chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Smoke chicken thigh until it reaches 165F internal temp. Cool completely.
2. In shallow dish, whisk egg and water. In separate shallow dish, combine flour, paprika, onion powder, salt, baking powder, oregano, cayenne and 1 teaspoon of black pepper. Reserve until ready to coat chicken.
3. For the Honey Pepper Slaw, whisk BBQ sauce, honey and 1 teaspoon of black pepper. Mix cabbages, jalapeño, carrot and green onion with dressing. Toss to combine. Hold refrigerated for service.
4. For each sandwich, dredge one chicken thigh in flour mixture. Place in egg mixture allow excess to drip off, then place back into flour mixture, coating evenly and pressing to adhere. Place chicken on wire rack on sheet tray and hold refrigerated for service.
Service
1. Heat fryer to 350°F. Fry chicken about 3 to 4 minutes or until internal temperature reaches 165°F.
2. Plate bottom of biscuit, top with BBQ sauce, chicken, Honey Pepper Slaw and cover with top of biscuit. Serve immediately.
Serves 4
