INGREDIENTS

For Fried Chicken:

4 skinless, boneless chicken cutlets (no more than 1 inch thick) 1 cup buttermilk 1/2 tsp. cayenne pepper 1 cup all-purpose flour 1 tsp. kosher salt 1 tsp. black pepper 1 tsp. paprika 1/2 tsp. dried thyme 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper Vegetable oil for frying

For Hot Honey Butter:

8 T (1/2 cup) unsalted butter softened 1/4 cup honey 1-2 tsp. hot sauce 4 English muffins 4 large eggs fried additional honey (hot honey recommended) for drizzling

DIRECTIONS

Place the chicken cutlets in a ziptop bag with the buttermilk and cayenne pepper and place in a bowl in the refrigerator to marinate for at least 3-4 hours or overnight. While the chicken is marinating, prepare the hot honey butter by adding the softened butter to a small bowl with the honey and hot sauce (add more or less depending on taste) and mix to combine. Transfer to a small ramekin, if making ahead of time, place covered in the refrigerator and bring to room temperature before serving. Once the chicken has finished marinating – pour oil in a Dutch oven to a depth of about 1 inch and attach a thermometer to monitor the temperature of the oil. Heat on medium to medium-high until it reaches 370 degrees. Add the flour to a shallow bowl and whisk in the salt, pepper, paprika, thyme, onion powder, garlic powder, and cayenne pepper. Remove the chicken from the marinade, season with salt and dredging 1-2 pieces of chicken at a time, gently place in the oil and fry until golden brown and cooked through, about 4-5 minutes per side, making sure to monitor the temperature throughout (it will drop once you add in the chicken). Carefully remove and place on a paper towel-lined baking sheet to drain. Season with kosher salt. Bring the temperature of the oil back up to 370 degrees before repeating with the remaining chicken. If desired, you can keep the cooked chicken warm in a 250 degree heated oven.

Building Your Sandwich:

Toast the English muffins and spread a generous amount of hot honey butter on the bottom half, top with a chicken cutlet and a fried egg, drizzle with a generous amount of honey on top before adding the top half of the bread. Serve hot.