With cookbooks behind him like ‘The Chef Gets Healthy’ , the last thing we expected from Tobie Puttock was this delicious spicy fried chicken sandwich- complete with a brioche bun.
But let us tell you – it is absolutely delicious and as long as it’s only an occasional treat, we say, why not?!
Plus, we bet it’s got more nutritional value than your ‘run of the mill’ take-away dinner – making it a perfect weekend alternative.
Spicy Buttermilk Fried Chicken Sandwich
Category
Meal
With cookbooks behind him like ‘The Chef Gets Healthy’ , the last thing we expected from Tobie Puttock was this delicious spicy fried chicken sandwich- complete with a brioche bun.
But let us tell you – it is absolutely delicious and as long as it’s only an occasional treat, we say, why not?!
Author: Tobie Puttock
Ingredients
- 1/2 cup Japanese mayonnaise
- 1 garlic clove, finely grated
- 1 tbsp hot sauce
- 1/2 white cabbage, finely shredded
- 1 head radicchio, leaves seperated and finely shredded
- 1 bulb fennel, trimmed and finely sliced
- Sea salt and freshly cracked pepper
- 1/2 cup finely sliced pickl,es quarter cup pickle juice
- 4 white brioche buns or burger buns or whatever bread you like
- 2 chicken breasts (skinless), halved lengthways
- 2 cups all-purpose flour
- Good pinch of freshly ground black pepper
- Good pinch of sea salt
- 1 cup buttermilk
- oil for frying
For the coleslaw
And the rest
Directions
For the coleslaw
- In a small mixing bowl bring together the mayonnaise, garlic, pickle juice and hot sauce and stir to combine.
- In a larger mixing bowl toss together the coleslaw vegetables as well as the pickles . Spoon in the mayonnaise and mix thoroughly.
Assembling the sandwich
- Gently heat the oil in a deep pot to 175C
- Bring together the flour and a good pinch of salt and pepper together in a mixing bowl. Add the buttermilk into a separate bowl.
- Working with one piece of chicken at a time, dredge the chicken in the flour and then shake off any excess. Dip into the buttermilk allowing excess to drip back into the bowl and then dredge again in the flour shaking off any excess. Repeat for the remaining chicken.
- Gently lower the chicken into the pre-heated oil and fry until golden in colour and cooked through, about three minutes.
- Warm the buns slightly.
- To assemble spread the spicy mayonnaise over the warmed bread. Place the chicken on the bottom on each roll topping with the spice coleslaw.