top of page
  • Writer's pictureAshleigh Fynn

Fried Chicken Sandwiches

I have been dreaming about making Phil these for over a year, but to be honest frying scares me (and has never worked with the breading always coming off), so I consulted Kenji-Lopez Alt's "The Food Lab" for guidance, and boy did he steer me in the right direction. By following his tips and tricks, I was able to make fried chicken that was juicy on the inside and crunchy on the outside.

If frying and oil freaks you out, use a small pan - that way you use less oil and can control the frying environment. Lastly, strain the oil through a fine mesh sieve lined with some paper towel and store in a glass jar, label it and use two more times before throwing away (if you fried fish then you can only use the oil once).

Serves: 4

Time: Overnight

Difficulty: Easy



  • 4 Chicken Thighs (Skinless and deboned)

  • 1 Cup Buttermilk

  • 1 large egg

  • 2 Tbsp Paprika

  • 2 Tsp dried oregano

  • 2 Tsp Onion Powder

  • 1/2 Tsp Cayenne Pepper

  • 3 medium cloves of garlic

  • 1.5 Cups Flour

  • 1/2 Cup Cornstarch

  • 1 Tsp baking powder


  • 6 Cups Vegetable Oil

  • 4 Hamburger Buns

  • 4 Dill Pickles (Sliced) -optional

  • Salted butter

  • Sriracha Sauce


  • 200g Shredded Red and White Cabbage

  • 1/3 cup mayo

  • 4 Tbsp Apple Cider Vinegar

  • 1 Tsp Dijon Mustard

  • 2 Tsp Maple Syrup/Honey

  • Salt & Pepper to taste


  1. To make the spice mix mix together the paprika, oregano, onion powder and cayenne pepper with a fork.

  2. Whisk the buttermilk, egg, 1tsp salt and 2 tbsp of the spice mix and the crushed garlic in a medium bowl before adding the chicken breasts and tossing to coat well. Transfer to a large resealable plastic bag and refrigerate for at least 4 hours and up to overnight.

  3. When ready to fry heat the oil in pot to 190 C.

  4. Mix the cornstarch, flour, baking powder, 2 tsp salt and the remaining spice mixture together in a large bowl. Add 3 Tbsp of marinade from the plastic bag and work it into the flour with your hands- this will help it stick to the chicken better.

  5. Coat each chicken thigh in the flour mixture while pressing with your hands to get a thick, adherent coating. Shake off excess flour before adding to the oil to fry for about 7 minutes and golden brown on both sides. Transfer to a paper towel lined bowl/plate to drain.

  6. While the chicken breasts are frying slice the buns and place under a hot grill for about 5 minutes making sure to watch them carefully so they don't burn.

  7. Once toasted, butter the rolls and rub with a halved clove of garlic.

  8. To prepare the slaw mix all ingredients together and leave in the fridge until ready to serve

  9. Assemble the sandwich by placing a swirl of Sriracha on the bottom bun, followed by 4 pickles sliced, the patty and top with slaw.

Happy Eating!


1,117 views0 comments

Recent Posts

See All


bottom of page