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Try our epic fried chicken sandwich, then check out our buttermilk fried chicken, buttermilk fried chicken burger, chicken parmigiana and chicken schnitzel.

Ingredients

  • 4 skinless chicken thigh fillets, trimmed of excess fat and sinew
  • 284ml carton buttermilk
  • 150g plain flour
  • 50g cornflour
  • for deep frying groundnut oil
  • 4 brioche-style burger buns
  • melted for toasting butter
  • to serve sliced gherkins

SPICE MIX

  • 1 tbsp garlic granules
  • 2 tsp cayenne
  • ground to make 1 tsp black peppercorns
  • (not smoked) 1 tbsp paprika
  • 1 tsp celery salt
  • 2 tsp dried oregano

SALTED HOT HONEY GLAZE

  • 4 tbsp runny honey
  • ½ tbsp sea salt flakes
  • 2 tbsp unsalted butter
  • 2 tbsp American hot sauce

Method

  • STEP 1

    Combine the spice mix ingredients. Put the chicken, 1 tbsp of the spice mix, 1 tsp salt, the buttermilk and 3 tbsp pickle liquid from the jar of gherkins into a food bag. Leave to marinate for 4 hours in a fridge (or preferably overnight). Remove from the fridge 1 hour before cooking, to bring to room temperature.

  • STEP 2

    When you are ready to fry the chicken, put the flour, cornflour and the remaining spice mix in a shallow bowl and combine.

  • STEP 3

    Heat groundnut oil no more than 1/3 full in a large pan until it reaches 180C or a cube of bread browns in 30 seconds.

  • STEP 4

    Take the chicken thighs out of the marinade, shake any excess off then dredge thoroughly in the spiced flour mix.

  • STEP 5

    Carefully lower the chicken into the oil and fry for 4 minutes each side until deep golden brown and crisp. If the pan isn’t large enough to fry 4 at once, do in batches and keep the fried chicken warm on a rack in a 180C/fan 160/gas 4 oven.

  • STEP 6

    Brush the buns with melted butter then put cut-side down on a griddle pan until charred and crisp. Heat the glaze ingredients in a small pan, whisking to combine.

  • STEP 7

    To assemble, lay some gherkins on the bottom of each bun. Top with a chicken thigh, drizzle with some glaze then put the bun top on and eat straightaway.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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