Hawaiian Chicken Sandwich with Crispy Buttermilk Chicken & Polynesian Sauce

Hawaiian Chicken Sandwich with Crispy Buttermilk Chicken & Polynesian Sauce

from grillnationbbq.com
Appetizer

Crispy fried chicken thighs marinated in buttermilk and pickle juice, double-breaded for crunch, and glazed with Polynesian sauce. Served on toasted brioche with pineapple, slaw, and cheese.

Ingredients

  • 2 lbsboneless (skinless chicken thighs)
  • 2 cupsbuttermilk
  • ¼ cuppickle juice
  • 2 tbspsriracha
  • 1 tbspgarlic powder
  • 1 tbsponion powder
  • 1 tspsmoked paprika
  • 1 tspkosher salt
  • ½ tspblack pepper
  • 2 cupsall-purpose flour
  • ½ cupcornstarch
  • 1 tbsppaprika
  • 1 tbspgarlic powder
  • 1 tbsponion powder
  • 2 tspcayenne pepper (optional)
  • 2 tspkosher salt
  • 1 tspblack pepper
  • 1 cupmelinda’s sweet & spicy polynesian hawaiian sauce
  • 2 tbsphoney
  • 1 tbspsoy sauce
  • 1 tsplime juice
  • for the sandwich build
  • 6brioche buns (toasted)
  • 6slices provolone cheese (optional)
  • 6pineapple rings (grilled)
  • 1 cupshredded lettuce or cabbage
  • ½ cupcreamy slaw (mayo + lime + cabbage + pinch sugar)
  • 2 tbspbutter for buns

Directions

  1. 1

    In a large bowl, whisk buttermilk, pickle juice, sriracha, garlic powder, onion powder, smoked paprika, salt, and pepper. Submerge chicken thighs in marinade. Cover and refrigerate for at least 4 hours or overnight.

  2. 2

    In a small saucepan over low heat, combine Polynesian sauce, honey, soy sauce, and lime juice. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

  3. 3

    In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

  4. 4

    Remove chicken from marinade. Dredge in flour mixture, dip back into marinade, then dredge in flour again for a second coat. Place on a wire rack and let rest for 10 minutes.

  5. 5

    Heat oil to 350°F for deep frying or 1/2 inch in a skillet over medium-high heat. Fry chicken until golden brown and internal temp reaches 165°F (6–8 minutes deep fry, 3–4 minutes per side skillet).

  6. 6

    Immediately brush or toss cooked chicken with Polynesian sauce.

  7. 7

    Toast brioche buns with butter. Layer slaw or lettuce on the bottom bun, then chicken, provolone if using, and a grilled pineapple ring. Drizzle with extra sauce if desired, top with bun, and serve hot.