Empty My Fridge
I Didn’t Expect This Chicken Sandwich to Be This Good
Ingredients
- Chicken thigh4
- Buttermilk250 ml
- Onion powder12 g
- Garlic powder12 g
- Smoked paprika16 g
- Cayenne pepper½ g
- Saltto taste
- Black pepper
- Flour120 g
- Cornstarch60 g
- Vegetable oil1 ½ l
- Butter42 g
- Honey28 g
- Chili flake · dried flakes1 g
- Red cabbage¼
- Red onion½
- Carrot1
- Mayonnaise40 g
- Apple cider vinegar5 ml
- Dijon mustard10 g
- Buns of Choice4
- Pickle
Instructions
- Put the chicken and marinade ingredients in a bowl, mix well, cover and marinate for 30 minutes up to 48 hours.
- In a separate bowl, mix the plain flour, cornflour and spices.
- Dredge the chicken in the flour mixture until well coated; for extra crunch, dip it in the marinade again and dredge a second time.
- Heat 1.5 litres of neutral oil or tallow in a large pot or deep fryer to 170°C (340°F).
- Fry the chicken for roughly 6-8 minutes, until golden and the internal temperature reaches 74°C (165°F). Drain on a wire rack over a baking tray.
- Mix the honey butter glaze ingredients, pour over the hot chicken and toss to coat.
- Mix the cabbage, carrot and onion for the slaw. In another bowl, whisk the mayonnaise, apple cider vinegar and Dijon mustard until smooth, add to the vegetables, mix and season to taste.
- Toast the buns, spread with sauce or mayonnaise, then add the chicken, slaw and pickles if using.
Summarized from Chef Jack Ovens's video. Watch it for the details.
More recipes with
OnionCarrotRed onionCabbageChicken thighButtermilkPickleRed cabbage
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