Buttermilk Fried Chicken, Roasted Garlic & Honey Mustard Glaze, Gruyere, Bacon, Lettuce, Tomato, Mayo

In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken thighs and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Chicken

Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for about 30 minutes until soft. In a bowl, combine the roasted garlic, honey, and Dijon mustard until smooth.

Prepare the Garlic Honey Mustard Glaze

Remove the chicken from the marinade and let the excess drip off. Dredge each piece in flour, shaking off the excess. Heat oil in a large skillet over medium-high heat. Fry the chicken for about 7-8 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

On a toasted bun, spread a layer of mayonnaise, add the fried chicken, drizzle with the garlic honey mustard glaze, and top with shredded Gruyère cheese, crumbled bacon, lettuce, and sliced tomato. Serve immediately.

Assemble the Sandwich

Buttermilk

Chicken thighs (bone-in, skin-on)

All-purpose flour

uh huh honey

Recipe information

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