Who doesn’t love a Crispy Fried Chicken Sandwich!
This is always a winner with kids and adults alike, and the beauty is you can customise it to suit your taste!
Ingredients
- 4 Large Chicken thighs
- 200 ml Butter Milk
- 1 tbsp Salt
- 1 tbsp Pepper
- 4 Rashers Smokey Bacon Cooked till crispy
- 1 Red Onion Sliced
- 1 Lettuce Cleaned and sliced leaves
- 12 tbsp Mayo of choice Truffle Mayo is amazing with this
- 4 Seeded Brioche Buns Lightly Toasted
Egg Mix
- 3 Eggs
- 300 ml Soda Water
- 1 cup Flour
- ½ tbsp Salt
First Dredge
- 2 cups Plain Flour
- 1 tbsp Salt
Secret Flavour Coating (2nd Dredge)
- 3 Cups Plain Flour
- ½ tbsp Dried Thyme
- ½ tbsp Mustard Powder
- ¼ tsp Dried Basil
- 2 tbsp Smoked Paprika
- 2 tbsp White Pepper
- ½ tbsp Ground ginger
- 1 tbsp Celery Salt
- 1 tbsp Garlic Salt
- 1 tbsp Salt
- ¼ tbsp Oregano
- 1 tbsp Freshly Ground Black Pepper
Instructions
To Marinade the Chicken
- Lightly tenderise your thighs with a meat tenderiser or a Rolling Pin in a ziplock bag, then add them to a medium sized bowl with the Butter Milk, Salt and Pepper.Cover and place in fridge for. at least an hour (Over night if possible)
Prepare your Dredge Station
- This recipe is a lot easier if you have 3 seperate medium sized bowls. with the "dredges" ready, kind of like a production line in this order…Bowl of Chicken. – Plain Flour – Egg Mix – Seasoned Flour – Frying panPotSee above for makeup of each bowl, mix them well.Frying Potpan should be no more than half filled with vegetable oil, but deep enough to submerge the thighs.Heat Oil to 170340 degrees
- Take a thigh from the Butter Milk, Let any excess marinade drip off, u can use edge of bowl to tap excess off.Place in the first plain flour bowl, and make sure the whole thigh is fully covered in flour. Tap off excess flour and submerge in the egg mix, shake off excess egg and dunk in the spice flour bowl, again making sure fully coated. Shake off any excess, and gently drop into the hot oil. You can use tongs for this to be safer.
- Cook the thighs for around 10 minutes or until golden. This will depend on how many you cook at the same time and the type of Pan you use.To be sure they are cooked thoroughly, pierce with a skewer, juices should run clear.Place on a wire rack to cool and any excess oil to disperse.
- To Build your burger add lettuce to the bottom bun, this will stop the bun getting soggy from the mayo.Add some red onion, then add as much Mayo as you like.Place the thigh on top and then add more mayo, onion and lettuce, finally add your bacon before popping the lid on top….ENJOY!
