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fried chicken sandwich being held over a cutting board

Hawaiian Chicken Sandwich with Crispy Buttermilk Chicken & Polynesian Sauce

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.
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Ingredients
  

For the Marinade

  • 2 lbs boneless skinless chicken thighs
  • 2 cups buttermilk
  • 1/4 cup pickle juice
  • 2 tbsp sriracha
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

For the Breading

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper optional
  • 2 tsp kosher salt
  • 1 tsp black pepper

For the Sauce

  • 1 cup Melinda’s Sweet & Spicy Polynesian Hawaiian Sauce
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp lime juice
  • For the Sandwich Build
  • 6 brioche buns toasted
  • 6 slices provolone cheese optional
  • 6 pineapple rings grilled
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup creamy slaw mayo + lime + cabbage + pinch sugar
  • 2 tbsp butter for buns

Instructions
 

  • 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.
  • 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.
  • In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  • 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.
  • 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).
  • Immediately brush or toss cooked chicken with Polynesian sauce.
  • 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.

Notes

• Chicken thighs stay juicier than chicken breasts, but breasts can be used if pounded to even thickness.
• For a lighter version, bake breaded chicken at 400°F on a rack for 25 minutes, flipping halfway, or air fry at 375°F for 15–18 minutes.
• Store leftover chicken separately from buns and toppings. Reheat in oven at 375°F for 10–12 minutes.