Modern British · Main
Fried Chicken
An overnight buttermilk brine, a craggy double-dredged crust, and a bright anise slaw — the fried chicken sandwich, tuned for a superyacht galley
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 4
Ingredients
- Chicken thighs, boneless, skin off — 4 large (600 g)
- Buttermilk — 300 ml
- Fine sea salt — 8 g
- Hot sauce — 10 ml
- Plain flour — 200 g
- Cornflour — 60 g
- Smoked paprika — 5 g; garlic powder — 4 g; white pepper — 2 g
- Neutral oil — 1.5 L
- Fennel — 200 g, shaved
- White cabbage — 150 g, shredded
- Mayonnaise — 70 g; Dijon mustard — 8 g; cider vinegar — 15 ml
- Honey — 15 g
- Brioche buns — 4 (340 g)
- Pickled gherkins — 60 g, sliced
Method
- Brine thighs in buttermilk, 5 g salt and hot sauce, 4–24 hours chilled.
- Slaw: toss fennel and cabbage with mayonnaise, mustard, vinegar and a pinch of salt; chill 20 minutes.
- Dredge: whisk flour, cornflour, paprika, garlic powder, white pepper, 3 g salt. Drizzle in 30 ml of the brine and rub to create craggy clumps.
- Press each thigh firmly into the dredge, back through the brine, and into the dredge again.
- Fry at 170°C, 7–8 minutes, to deep gold and 74°C core. Drain on a rack; brush lightly with honey while hot.
- Toast the buns; build with slaw below, chicken, gherkins on top.