Make a seriously tasty fried chicken sandwich at home with juicy and perfectly crispy buttermilk chicken coated in a super flavorful batter served with barbecue mayo, lettuce and tangy pickles in a lightly toasted bun.
- 4 chicken thighs
- 200ml (or 3/4 cup) buttermilk
- 1 tsp salt
- 150g (or 1/2 cup + 1 tbsp) plain/all-purpose flour
- 4 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp white pepper
- 1 tsp salt
- 1 liter (4-5 cups) vegetable or sunflower oil
- 4 tbsp barbecue sauce
- 4 tbsp mayonnaise
- 2 tsp honey
- 2 tsp Vinegar
- 4 burger buns
- Pickles - such as gherkins and pickled onions
- Lettuce leaves
- Tenderise the chicken thighs with a meat tenderiser or rolling pin.
- Place the buttermilk into a large bowl, stir in the salt and add the chicken thighs. Leave to marinade for 4-24 hours if you can (or at least 30 minutes if you can't).
- Combine the barbecue mayo ingredients in a small bowl.
- Place the flour into a bowl and stir in the remaining breading ingredients. (smoked paprika, onion powder, garlic powder, mustard powder, white pepper and salt).
- Put the chicken thighs into the bowl one by one, ensure they are thoroughly coated in the flour mix on all sides and set aside.
- Add the oil to a Dutch oven or large saucepan and heat to 180C or 360F. Add the first chicken thigh and fry for 3-4 minutes until it is golden and crisp. (Notes 1,2 & 3)
- Set aside onto a wire rack or kitchen paper when done and repeat the process with the remaining chicken thighs. (Note 4)
- Prepare the sandwiches (note 5). Toast the burger buns and spread barbeque mayo onto both halves of each bun then add lettuce, a piece of fried chicken, gherkins and pickled onion.
- I strongly advise using a deep-frying thermometer to ensure the oil has reached 180C or 360F before you add the chicken. If you don't have one, drop a breadcrumb into the oil. If it sizzles up then you can start frying, but if it sinks to the bottom the oil isn't hot enough yet.
- Be careful not to overcrowd the pan. Fry the chicken in batches if you need to.
- Chicken is cooked when it reaches 75C or 165F. Use a meat thermometer to check or cut into a piece to check it is white and opaque in the middle.
- If you are not planning to serve straight away or are making a larger quantity, you can place the fried chicken in the oven heated to 80C or 175F.
- Place the burger buns under the grill or use a hot griddle to toast.
- Category: Chicken
- Method: Deep fried
- Cuisine: Western
Keywords: fried chicken sandwich