David Prior shares this favourite crispy crunchy chicken sandwich recipe, reminiscent of those served in US diners.
- 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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