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


  • 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


  • 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


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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating