The Only Mother Clucking Fried Chicken Sandwich Recipe You Will Ever Need!

Golden fried chicken, buttery biscuit, tangy pickles… meet your new obsession.

Daisy recently competed in the ultimate culinary showdown at the RC Show in the Fried Chicken Sandwich Competition. In honour of this epic experience, we wanted to share THE very recipe Chef Billy used for our Mother Clucker sandwich—it’s a new spin on our classic sando, and it’s insanely good!!

If you’re a Daisy fan, you already know about the OG Mother Clucker—crispy fried chicken, whipped honey butter, homemade bread n’ butter pickles, and jalapeño-infused cheddar, all stacked on our famous buttermilk biscuit. This version uses a few different ingredients, but it is one for the books and might just be the only fried chicken sandwich recipe you will ever need!

We were lined up against some amazing talent at the show and were blown away by each chef’s creativity and calm under pressure. Our very own Chef Billy rocked that sandwich hard—he even finished well inside the allocated time.

After a serious deliberation, the judges made their announcements….

🥇 1st Place: Tobe Onyenyeonwu – Terrace on the Green
🥈 2nd Place: Billy Truong – Lazy Daisy’s Café
🥉 3rd Place: Ron David Ilaya – One Restaurant
🏅 4th Place: Julien Kaine – Century Park Tavern

We asked Billy a couple of questions to get his take on the day:

Us: "What was your favourite part of the event?"
Billy: "Definitely meeting the other contestants who shared their passion for cooking. That was definitely my highlight; it was really inspiring."

Us: "You seemed so calm. Did you feel nervous at all?"
Billy: "Before going on stage, the build-up was the most nerve-wracking, but once I got up on stage, it all kind of flowed."

Us: "What would you have done differently?"
Billy: "I would have tried to put on a bit more of a show. I wanted to be super prepared, so I ended up prepping too much and didn’t have enough to do on stage."

That’s a brunch chef’s (and a Girl Guides’!) motto: “Always be prepared.”

CONGRATULATIONS TO CHEF BILLY and his sous-chef SIERRA for their showpiece Fried Chicken Sammy!

So here it is… drum roll please! The recipe for the RC Show version of our Mother Clucker sandwich.

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INGREDIENTS

Chicken Marinade

• 4x Skin-on chicken thighs

• 2 Cups Frank’s Mild Hot Sauce

• 2 Cups Buttermilk

• 1 Egg

1. Crack egg into medium container and beat egg to break the yolk

2. Place the chicken thighs in container and cover with hot sauce and buttermilk

3. Thoroughly mix the thighs in the marinade, making sure they are completely submerged in the marinade

4. Leave in fridge overnight

Dredge

• 2 Cups of All-Purpose Flour

• ¾ Cup Corn Starch

• 1.5 tsp Salt

• 1.5 tsp Pepper

1. In a bowl, thoroughly mix all ingredients together

Honey Butter

• ⅓ Cup Butter (Room Temperature)

• ⅓ Cup Honey

• 3 tbsp Frank’s Mild Hot Sauce

1. Combine room temperature butter, honey and hot sauce in stand mixer (or use a hand mixer) and mix on low until combined

Coleslaw

• 2 Cups Green Cabbage

• 2 Cups Red Cabbage

• 1 Cups Carrots

• 2 tbsp Apple Cider Vinegar

• 2 tbsp Dijon Mustard

• 1 cup Mayo

• 3 tbsp Club House Tamarind & Chili Spice

• ¼ tsp Salt

• ¼ tsp Pepper

1. Shred 2 cups of each green and red cabbage and shred 1 cup of carrots

2. In a large bowl, combine all other ingredients and whisk together until fully mixed together

3. Place the shredded vegetables in the sauce and toss until all the vegetables are covering in sauce

4. Leave in fridge overnight for best flavour

Biscuit

• 1 Pack of Lazy Daisy’s Classic Bake-at-home Buttermilk Biscuits

• 1 Egg

1. Pre-warm oven to 350 F

2. Place frozen biscuits on a baking sheet on top of parchment paper or aluminum foil and spread egg wash on top of each biscuit

3. Bake biscuits at 350 F for 25 minutes, rotating biscuits at the halfway point

4. Remove and let sit for 5 minutes

Toppings

• Daisy’s Bread & Butter Pickles

• 4 slices of jalapeño Havarti cheese

STEPS

1. Prepare chicken marinade and leave in fridge overnight

2. Prepare honey butter and coleslaw in advance and leave in fridge overnight

3. Prepare dredge and leave in airtight container

4. Bake frozen biscuits in oven at 350 F

5. Prepare pot of canola and heat to 350 F

6. Place dredge in a small bowl

7. Remove marinated chicken thighs from fridge, taking out 1 thigh at a time and place in the bowl of dredge

8. Thoroughly coat each side of the thigh in dredge, making sure to press down so the dredge sticks to the thighs

9. Carefully place the coated chicken thighs into the hot oil one at a time

10. Deep fry chicken until they reach an internal temperature of 165 F, then remove and place on a draining pan for 5 minutes

11. Place 1 slice of jalapeño Havarti cheese on each thigh and place in oven at 350 F for 3 minutes or until the cheese melts

12. Once biscuits are baked and have been sitting for 5 minutes, take them and cut them in half

13. Cover both sides of the biscuits with honey butter and place 3 slices of Bread & Butter Pickles on the bottom half

14. Place the fried chicken with melted cheese on top of the pickles and top up with 2 tbsp of coleslaw and the top half of the biscuit

15. ENJOY!

If you end up making this winner of a sandwich, snap a few pics and tag us on Instagram! We want to know, just how good was it!!??

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…And, as always, if you’re just feeling a tad too lazy, make your way over to Daisy’s and tuck into the original Mother Clucker sandwich!