Because apparently people who have unlimited access to delicious honey butter fried chicken can eventually get tired of delicious honey butter fried chicken, two employees at the packed Avondale shop Honey Butter Fried Chicken one day slapped together a sandwich from other things they could find in the kitchen. The restaurant’s chef-owners, Josh Kulp and Christine Cikowski, tried it, and dug it, and so they keep making it, though it’s not on the menu. It’s buttermilk-brined chicken-thigh strips, sprinkled with smoked paprika, tossed with sweet chili sauce, and served with pea shoots — the healthy part — on a garlic aioli-smeared bun. And if you ask for it, you can get it. One warning, though: "There’s no elegant way to eat," says Kulp.
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