This recipe kicks chicken up a notch with a simple buttermilk marinade—it adds tangy flavour and keeps the meat tender and juicy. For a lighter version, skip the rolls and serve over leafy greens. It's great served with frosty mugs of beer.
- Prep time 35 minutes
- Total time 45 minutes
- Portion size 6 servings
- 454 g boneless skinless chicken thighs
- 3 cups buttermilk
- 1/3 cup hot pepper sauce
- 2 tablespoons garlic powder
- 1 teaspoon salt
- 2 cups self-rising flour
- 1 teaspoon pepper
- 8 cups vegetable oil for deep-frying (approx)
- 6 soft French rolls (6 inches)
- 6 tablespoons prepared chipotle mayonnaise (optional)
- 12 leaves Bibb lettuce
- 1 tomato , sliced
- 2 dill pickles , peeled in ribbons
- Quarter red onion , thinly sliced
Cut chicken into 1-inch pieces. In large bowl, stir together buttermilk, hot pepper sauce, 1 tbsp of the garlic powder and 1/2 tsp of the salt. Add chicken; toss to coat. Cover with plastic wrap and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 1 day.)
Meanwhile, in separate large bowl, whisk together flour, remaining garlic powder, remaining salt and the pepper.
Using slotted spoon, remove chicken from buttermilk mixture, letting excess drip back into bowl; reserve marinade. Dredge chicken, a few pieces at a time, in flour mixture, shaking off excess. Dip in reserved marinade, letting excess drip off. Dredge chicken again in flour mixture, a few pieces at a time, shaking off excess.
In deep-fryer, wok or Dutch oven, heat enough oil to come 3 inches up side over medium-high heat until deep-fryer thermometer reads 300°F.
Working in batches, fry chicken until golden brown, 3 to 4 minutes, reducing heat if chicken browns too quickly. Remove with slotted spoon; drain on rack set over paper towel–lined baking sheet.
Slice rolls in half horizontally partway through. Scoop out middle, leaving 1-inch border on all sides. Spread each roll with mayonnaise (if using); layer with lettuce, chicken, tomato, pickles and red onion.
Tip from The Test Kitchen: For easy dredging, place coated chicken pieces in a fine-mesh sieve when shaking off excess flour. After frying, toss chicken with your favourite barbecue or hot sauce or liquid honey for extra flavour.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 1031 mg
- Sugars 5 g
- Protein 23 g
- Calories 492
- Total fat 25 g
- Potassium 499 mg
- Cholesterol 67 mg
- Saturated fat 3 g
- Total carbohydrate 43 g
- Iron 26
- Folate 47
- Calcium 20
- Vitamin A 12
- Vitamin C 12