fried chicken sandwich
Ingredients
- 4 chicken thigh fillets skinless, trimmed of excess fat
- 1 carton 284ml buttermilk
- 150g all-purpose flour
- 50g cornflour
- groundnut oil for deep frying
- 4 burger buns brioche-style
- butter melted, for toasting
- gherkins pickles sliced, to serve
SPICE MIX
- 1 tbs garlic granules
- 2 tsp cayenne
- black peppercorns ground to make 1 tsp
- 1 tbs paprika not smoked
- 1 tsp celery salt
- 2 tsp oregano dried
SALTED HOT HONEY GLAZE
- 4 tbs honey runny
- 1/2 tbs sea salt flakes
- 2 tbs unsalted butter
- 2 tbs hot sauce such as Frank's or Tabasco
Instructions
- 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.
- When you are ready to fry the chicken, put the flour, cornflour, and the remaining spice mix in a shallow bowl and combine.
- 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.
- Take the chicken thighs out of the marinade, shake any excess off then dredge thoroughly in the spiced flour mix.
- 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.
- 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.
- 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.
Notes
Our OFC sandwich takes a fast-food favorite up a notch with the addition of a spicy, salty, sweet glaze
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