- Home
- Recipes
- Meat and poultry
- Fried chicken sandwich
Fried chicken sandwich
- Janine Ratcliffe
Published: May 11, 2018 at 12:28 PM
Save recipe
Makes 4
Easy
Total time: 30 mins
+ overnight brining
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Our special buttermilk fried chicken sandwich takes a fast-food favourite up a notch with the addition of a spicy, salty, sweet honey glaze
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our epic fried chicken sandwich, then check out our buttermilk fried chicken, buttermilk fried chicken burger, chicken parmigiana, chicken tenders and chicken schnitzel.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal701
- fat23.9g
- saturates11.4g
- carbs90.5g
- sugars24.3g
- fibre3g
- protein29.5g
- salt4.4g
Ad
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.
Try more of our best sandwich recipes here...
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue