Empty My Fridge
Fried Chicken Sangwich
Ingredients
- Chicken thigh · boneless6
- Salt¾ tbsp
- Black pepper½ tsp
- Caribbean Green Seasoning1 tbsp
- Worcestershire sauce1 tbsp
- Curry · powder1 tsp
- Sesame oil1 tsp
- Ginger · grated1 tsp
- Buttermilk2 cups
- Crushed salted crackers2 cups
- Vegetable oil2 cups
- Burger bun
Instructions
- Trim excess fat and skin from the chicken thighs.
- Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil and grated ginger, mixing well.
- Add the buttermilk and combine gently so the seasoning stays on the chicken. Cover and refrigerate for at least 4 hours, or overnight if possible.
- Crush the salted crackers in a zip bag or towel with a rolling pin until finely crumbled.
- Heat the vegetable oil in a deep, wide pan over medium-high heat to 350°F (175°C).
- Remove the chicken from the marinade and let excess buttermilk drip off. Coat each piece in crushed crackers, pressing gently.
- Fry in batches, without crowding the pan, for 4–5 minutes per side until golden brown and fully cooked.
- Drain on a wire rack rather than paper towels. Sprinkle with sea salt while hot if desired, then assemble sandwiches with lightly buttered bread and toppings.
Summarized from CaribbeanPot's video. Watch it for the details.
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