Buck Buck Recipe

Pound each chicken breast to an even thickness (about 3/4 inch) for even cooking. Trim if necessary.

In a nonreactive bowl or resealable bag combine 2 cups buttermilk, 1 tbs salt, 1 tsp sugar, 1 tsp garlic powder and 1 tsp hot sauce (optional). Stir to dissolve salt and sugar.

Add the chicken breasts to the brine, ensuring they are fully submerged. Cover or seal and refrigerate for at least 4 hours and up to 12 hours.

Remove chicken from brine and let excess drip off. Prepare two stations: wet and dry. In a shallow dish whisk 2 eggs with 1/2 cup whole milk to make an egg wash.

In a large bowl combine 2 cups flour, 1/2 cup cornstarch, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper and 1 tsp salt. Mix thoroughly.

Dredge each chicken breast first in the flour mixture, then dip into the egg wash, then back into the flour mixture, pressing the flour onto the surface to create a thick coating. For extra-crispy texture repeat the egg wash and flour dip once more (double-dredge).

Place coated chicken on a wire rack and rest 10–15 minutes to help the coating adhere.

Meanwhile, pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (or fill a deep fryer per manufacturer's directions). Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Fry the chicken breasts, two at a time depending on pan size, 6–8 minutes per side or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to keep oil between 330–360°F so coating cooks through without burning.

Remove fried chicken to a wire rack set over a sheet tray lined with paper towels to drain. Let rest 5 minutes before assembling.

In a small bowl combine 3/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp chili garlic sauce, 1 tsp apple cider vinegar, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust heat or acidity as desired. This is the Spicy Smashville mayonnaise.

In a separate small bowl or ramekin warm 3 tbs smoked honey gently (microwave 10–15 seconds or warm in a saucepan) so it is pourable. Keep warm or at room temperature.

Halve the brioche buns and spread butter on cut sides. Toast buns in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side.

Shred or thinly slice iceberg lettuce into large ribbons and pat dry. Have 1 cup house quick pickles (thinly sliced) ready.

Build each Buck Buck sandwich

Spread about 1 tablespoon of Spicy Smashville mayonnaise on the bottom bun. Place a generous handful of shredded iceberg. Set a fried chicken breast on top of the lettuce. Drizzle about 3/4 to 1 tablespoon smoked honey over the hot chicken. Add a few house pickles on top. Spread another 1 tablespoon of mayonnaise on the top bun and close the sandwich. Repeat for remaining sandwiches.

Serve immediately while the chicken is hot and the bun is crisp. Optionally serve with extra smoked honey and pickles on the side.