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.
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.
In shallow dish, whisk egg and water. In separate shallow dish, combine flour, paprika, onion powder, salt, baking powder, oregano, cayenne and black pepper. Reserve until ready to coat chicken.
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.
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
Heat fryer to 350°F. Fry chicken about 3 to 4 minutes or until internal temperature reaches 165°F.
Plate bottom of biscuit, top with BBQ sauce, chicken, Honey Pepper Slaw and cover with top of biscuit. Serve immediately.
