Fried Chicken Sandwich with pickles Recipe
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Ingredients
- 4 x 170g chicken breast fillets, cut into thirds lengthways
- 600ml buttermilk
- Sunflower oil, to deep-fry
- 2 cups (300g) plain flour
- 1 1/2 tablespoons cayenne pepper
- 1/3 cup (100g) whole-egg mayonnaise
- 6 white bread rolls, split
- Salad leaves, to serve (optional)
- Homemade pickles
- 1 telegraph cucumber, thinly sliced (a mandoline is ideal)
- 1 red onion, thinly sliced
- 1/4 cup (60ml) rice vinegar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon caster sugar
Directions
- For the pickles, toss all the ingredients together in a plastic container with 1 teaspoon sea salt and some freshly ground black pepper. Cover and refrigerate for at least 2 hours or overnight.
- Place chicken in a shallow ceramic dish and cover with the buttermilk. Marinate in the fridge for at least 2 hours or overnight.
- Half-fill a saucepan with oil and heat to 190C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds).
- Combine flour and cayenne pepper in a bowl and season with salt. Remove chicken from the buttermilk, allowing the excess to drip off, then coat in the flour mixture, shaking off excess.
- In 3 batches, deep-fry the chicken, turning, for 6-8 minutes until golden, crisp and cooked through. Remove using a slotted spoon and drain on paper towel. Sprinkle with sea salt.
- Spread the mayonnaise generously over the rolls, then fill with the chicken, pickles and salad leaves, is using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1258g | |
| Calories 1295 | |
| Calories from Fat 82 | 6% |
| Total Fat 9.52g | 12% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 712mg | 30% |
| Potassium 1789mg | 51% |
| Total Carbs 247.55g | 66% |
| Dietary Fiber 11.7g | 39% |
| Sugars 45.7g | 30% |
| Protein 49.76g | 80% |
