Fried chicken sandwiches with homemade pickles

Recipes / Meat

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

Recipe «Fried chicken sandwiches with homemade pickles» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 170g chicken breast fillets, cut into thirds lengthways, 600ml buttermilk, Sunflower oil, to deep-fry, 2 cups plain flour, 1 1/2 tbsp cayenne pepper , 1/3 cup whole-egg mayonnaise, 6 white bread rolls, split, Salad leaves, to serve , 1 telegraph cucumber, thinly sliced, 1 red onion, thinly sliced, 1/4 cup rice vinegar, 2 tbsp apple cider vinegar, 1/2 tsp caster sugar.

Ingredients:

  • 4 x 170g chicken breast fillets, cut into thirds lengthways 
  • 600ml buttermilk 
  • Sunflower oil, to deep-fry 
  • 2 cups plain flour 
  • 1 1/2 tbsp cayenne pepper 
  • 1/3 cup whole-egg mayonnaise 
  • 6 white bread rolls, split 
  • Salad leaves, to serve 
  • 1 telegraph cucumber, thinly sliced 
  • 1 red onion, thinly sliced 
  • 1/4 cup rice vinegar 
  • 2 tbsp apple cider vinegar 
  • 1/2 tsp caster sugar 

Instructions

  1. 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.
  2. Place chicken in a shallow ceramic dish and cover with the buttermilk. Marinate in the fridge for at least 2 hours or overnight.
  3. 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).
  4. 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.
  5. 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.
  6. Spread the mayonnaise generously over the rolls, then fill with the chicken, pickles and salad leaves, is using.