Fried Chicken Sandwich
Versions of this iconic sandwich are ridiculously popular all over the world and this is one of our bestsellers at Meatsmith. Do not forgo brining the chicken in buttermilk. It ensures you get the right ratio of soft and juicy at the core to the exterior’s crunchiness. Oh, and pay attention to your bun – soft and sweet is best (we like to use potato rolls). For this recipe, you will need to prepare your chicken one day in advance.
Ingredients 29
Brined Chicken
600 ml buttermilk
4 eggs, whisked
50 g table salt
10 g smoked paprika
10 g ground black pepper
10 g ground cumin
10 g ground fennel
6 skin-on boneless chicken thighs, large, (250 g/9 oz each)
Seasoned Flour
200 g plain flour (all-purpose flour), sifted
150 g cornflour (corn starch), sifted
17 g baking powder
17 g table salt
15 g smoked paprika
15 g ground black pepper
15 g ground cumin
15 g ground fennel
Chicken Glaze
60 ml water
75 g caster sugar (superfine sugar)
100 g glucose
50 ml Tabasco sauce
50 ml soy sauce
2 tsp maple syrup
Pinch fennel seeds
To Serve
1 l vegetable oil, for deep-frying
6 burger buns, split
dill pickles, assorted, sliced
1 quantity ranch dressing, see below
Ranch Dressing 300 Ml
150 ml buttermilk
20 ml rice vinegar
6 g garlic powder
60 ml extra-virgin olive oil
75 g mayonnaise
Pinch salt and ground black pepper
2 tsp dill, finely chopped
1 tsp chives, finely chopped
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Method 13
Ranch Dressing
Combine the , and in a large bowl. Whisk vigorously until the mixture is thick and emulsified. Slowly add the , continuing to whisk until combined. Add the remaining ingredients and fold them through using a spatula or large spoon until just combined (take care not to overwork the mixture). The ranch dressing can be kept in your fridge for up to 1 month.
To Make The Brined Chicken
To brine the , combine the , , , , , , and in a large container with a lid. Add the chicken thighs, making sure they are completely submerged.
Close or cover the container and set aside in the fridge for at least 6 hours or overnight. In the meantime, you can prepare the other components in advance.
To Make The Seasoned Flour
Combine the , , , , , , , and in a large bowl.
To Make The Chicken Glaze
Heat the , and in a saucepan over a low heat, stirring, until sugar has dissolved.
Remove from the heat and mix in the , , , and , then set aside to cool. The glaze can be kept in the fridge for up to 1 month.
To Cook The Chicken And Assemble The Sandwich
Heat the in a large heavy-based saucepan until the temperature reaches 170°C (325°F) or until a cube of bread dropped into the oil turns brown in 15 seconds.
Preheat the oven to 180°C (360°F) and place the seasoned flour in a bowl.
Working in batches, remove 3 pieces of from the brine, shaking off any excess, then coat in the seasoned flour, pushing down to cover completely.
Add to pan and deep-fry for 5–8 minutes or until the internal temperature of the reaches 70°C (160°F). Transfer to a wire rack to cool. Repeat with remaining chicken, allowing the to reheat to 170°C (325°F) each time.
Toast the in the oven for a few minutes.
Brush the fried with the . Place 4–5 slices of pickle on the base of each and top with a piece of fried chicken.
Drizzle 1 tablespoon of onto the fried chicken and top with the lid. Serve immediately.
