Butchies’ buttermilk chicken sandwich (aka The Clancy Wiggum)

Butchies’ buttermilk chicken sandwich

  • serves 4
  • Easy

Try our quick and easy buttermilk chicken sandwich. Marinating the chicken in buttermilk overnight makes it super succulent and juicy. This recipe makes 4 and is a real weekend crowd pleaser



  • skinless chicken breasts 4
  • buttermilk 350ml
  • plain flour 100g
  • dried oregano 1 tsp
  • smoked paprika 1 tsp
  • cayenne pepper 2 tsp
  • garlic powder or granules 1 tsp
  • vegetable oil for frying

To serve

  • mayonnaise 6 tbsp, mixed with 1 tbsp chipotle hot sauce
  • brioche buns 4, halved and toasted
  • guacamole 6 tbsp
  • iceberg lettuce 1/4, shredded
  • smoked streaky bacon 8 rashers, cooked until crisp
  • sliced gherkins


  • Step 1

    Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.

  • Step 2

    Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.

  • Step 3

    Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.

  • Step 4

    Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.

  • Step 5

    Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.

  • Step 6

    Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.

  • Step 7

    Drain on kitchen paper and keep warm while you fry the rest.

  • Step 8

    Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.

  • Step 9

    Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.

*There is no nutritional information available for this recipe