Recipe: Hot Honey Chicken Sandwiches

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Homemade Potato Buns

In glass measuring cup or small bowl, combine lukewarm water and 1 tsp sugar. Sprinkle active dry yeast on top and let sit until foamy, about 5 minutes.
Stir yeast into water to combine.
In stand mixer fitted with dough hook, combine flour, remaining tablespoon of sugar, and salt.
Add yeast mixture and mashed potatoes to flour mixture.
With mixer running, add softened butter one tablespoon at a time until fully incorporated. Continue mixing until smooth dough forms, about 5 minutes.
Grease large bowl with cooking spray and transfer dough to bowl. Cover with kitchen towel and let rise until doubled in size, about 1 hour.
Punch dough down to deflate it, then turn it out onto lightly floured surface. Divide dough into 12 equal pieces and roll each piece into a smooth ball.
Grease 9" x 13" baking pan with cooking spray and place dough balls in pan, leaving an inch between each one. Cover and let rise another 45 minutes.
Preheat oven to 400° F. Brush tops of dough balls with melted butter and bake until golden brown, about 25 minutes.
Let buns cool completely before slicing and toasting both halves.

In stockpot, combine water, pickle juice, salt, sugar, bay leaf, black peppercorns, rosemary, thyme, and crushed garlic. Bring to boil, then remove from heat and let steep 20 minutes.
Once brine has cooled completely, add chicken thighs. Cover and refrigerate 12–24 hours.
After brining, remove chicken from brine and pat dry with paper towels.
In bowl, mix chicken with yellow mustard and King of the Coop Biddy Seasoning. Let chicken sit in refrigerator for another hour.
After marinating, dip chicken thighs directly into King of the Coop Breader, ensuring all sides are completely coated.
Let breaded chicken sit at least 30 minutes before frying to achieve super crispy results.
Heat oil in deep fryer or large pot to 350° F.
Fry chicken thighs until internal temperature reaches 165° F.
While chicken is frying, heat King of the Coop Hot Honey in pot over low heat to thin it out slightly.
Once chicken is done frying, dip each piece immediately into warmed hot honey, shaking off any excess.
Dust both sides of chicken with King of the Coop Nashville Hot Seasoning.
Place the hot honey chicken on a toasted potato bun with pimento cheese and enjoy!