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Buttermilk Fried Chicken Sandwich with Honey Butter

Crispy buttermilk fried chicken, drizzled with honey butter in a toasted brioche bun with crispy lettuce, burger sauce and of course pickles. Mouthwateringly delicious and I’m going to share with you exactly how to make it.

Equipment for this Recipe

Mixing Bowl

Measuring Cups

Dutch Oven

 

5.0 from 1 reviews
Buttermilk Fried Chicken Sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 Chicken Thighs, Boneless
  • ½ Cup / 125ml Buttermilk
  • 3 Tbsp Hot Sauce (optional)
  • 1½ Cups / 190g Flour
  • 2 tsp White Pepper
  • ½ tsp Chilli Flakes (optional)
  • 3 tsp Paprika
  • 3 tsp Garlic Powder
  • 1 Tbsp Salt
  • Oil for Frying
  • 2 Tbsp Butter
  • ¼ Honey
  • 4 Brioche Buns
  • Lettuce, Pickles, Sauce
Instructions
  1. In a small bowl combine the chicken thighs, buttermilk and hot sauce if using. Cover and place in the fridge for up to 24 hours.
  2. In a medium sized bowl combine the flour, pepper, chilli flakes, paprika, garlic powder and salt. Drain each piece of chicken and dredge it in the flour mixture until completely coated.
  3. Heat a large dutch oven or saucepan filled ⅔ full with a flavourless oil over medium high heat. When the oil is hot fry the chicken in batches, 2 at a time for about 5 minutes or until a deep golden brown. Adjust the heat as needed if the chicken is gaining too much colour or not enough.
  4. While the chicken is frying in a small saucepan add the butter and honey. Heat over medium heat until melted and combined. Pour the honey butter into a small bowl and leave to cool for 5-10 minutes before using.
  5. To make the sandwiches toast the brioche buns. Add a few tablespoons of your favourite sauce and top with a piece of the buttermilk fried chicken. Drizzle over a tablespoon of the honey butter and top with shredded iceberg lettuce, pickles and the top of the burger bun.
Notes
You can use chicken breast instead of chicken thigh, cut them in half.
You can substitute buttermilk with natural unsweetened yoghurt or milk with ½ tsp of lemon juice or vinegar.
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