Fried chicken, crispy chips, pickles, and slaw on a cheese crusted King’s Hawaiian bun.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with King’s Hawaiian Foodservice and FOH.
Fried Chicken
INGREDIENTS
- 4-6 ea. Chicken thighs
- 1 qt. Buttermilk
- 2-3 tbsp. Hot sauce
- 1 cup Pickle juice
METHOD
- Brine chicken in mixture up to 1 day.
- Pull directly out of brine and pack into flour.
- Fry at 350f until golden brown.
Chips
INGREDIENTS
- 8-10 ea. Fingerling potatoes
METHOD
- Slice the potatoes thin with a mandolin and fry til crispy.
Slaw
INGREDIENTS
- 3 cups Equal parts shaved red and green cabbage
- 1 cup Shredded carrots
- 1/4 cup Mayo to start
- 1 tbsp. White vinegar
METHOD
- Mix together.
Cheese Crusted Bun
INGREDIENTS
- Cheese of choice
- King’s Hawaiian Bun
METHOD
- Place cheese on plancha until melts and place the bottom bun on top.
- Remove when the cheese crisps up.
- Top bun with mayo, chicken, slaw, pickles and chips.
