Just because a quick meal may be served in a plastic basket or wrapped in paper, doesn’t mean you can get away with slinging sub-par swill. We know the difference between honest, real-deal scratch cooking, and the kind of food that passes for lunch at some places: frozen processed chicken patties, weirdly tangy cheap bottled sauces, and bulk-bought cafeteria-grade potato salad served from a five-gallon bucket. And we know you know the difference, too. That’s why at Honey’s, we give a damn about the details, treating every item on our menu with the dignity it deserves. We start with fresh, never-frozen chicken thighs, then brine them in buttermilk with a splash of pickle juice (to maximize juiciness), and our own secret blend of herbs and spices. We fry these babies to golden perfection, then give them a quick toss in one of our signature sauce baths, and add an array of creative, scratch-made toppings and extras to elevate our chicken sandwiches from “eh” to “oh, lordy.”