Buttermilk fried chicken sandwich

This recipe delivers not only on the essential components – crisp golden chicken and a soft bun – but a fragrant buttermilk marinade, seasoned flour and spicy mayonnaise to make this version truly memorable.

• serves

  4

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 chicken thigh fillets
• 150 ml buttermilk
• 1 tsp smoked paprika
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and black pepper, to season
• vegetable oil, for deep frying
• 25 g butter
• 4 soft burger buns, split
• 6 large dill pickles, thickly sliced

Spicy mayonnaise

• 60 g (¼ cup) Japanese mayonnaise
• 60 g (¼ cup) sour cream
• 1 tsp Tabasco sauce
• ½ tsp smoked paprika
• ½ tsp paprika
• ¼ tsp turmeric powder (optional)
• ½ tsp garlic powder

Seasoned flour

• 225 g (1½ cups) self-raising flour
• 1 tsp smoked paprika
• 1 tbsp paprika
• ½ tsp dried oregano
• ¼ tsp ground cumin

You will need to begin this recipe 1 day ahead. 

Marinating time: overnight

Instructions

1. In a bowl, combine the chicken with the buttermilk, paprika, garlic powder and onion powder and season with plenty of salt and black pepper. Cover and refrigerate overnight.
2. For the spicy mayonnaise, place all the ingredients in a bowl, stir to combine, then cover and refrigerate for at least 1 hour for the colour of the turmeric to develop.
3. For the seasoned flour, place all the ingredients in a deep tray and season very, very well with salt and black pepper.
4. Place the oil for deep-frying in a heavy-based saucepan to 175˚C. Dredge the chicken in the seasoned flour and fry for about 6 minutes or until the outside is golden and the chicken is cooked through. Drain on a wire rack.
5. When nearly ready to serve, melt the butter in a large frying pan over medium-high heat. Add the buns, cut side down and cook until golden.
6. Spread each cut side of the buns with the spicy mayonnaise. Add a layer of pickles to the base and place the drained chicken on top. Replace the bun lids and serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.