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Come on, do I really need to sell these bad boys? Juicy, tender chicken thighs encased in a crispy crunchy buttermilk batter, packed into a bun with good old iceberg lettuce and some classic bread and butter pickles. Go on, you know you want to.
6 free-range boneless chicken thighs, skin on
2 cups buttermilk
3 tablespoons hickory BBQ sauce
2 cups self-raising flour
1 heaped tablespoon chipotle powder or smoky paprika
1 tablespoon dried oregano
1 teaspoon garlic granules
salt and pepper
vegetable oil (to cook)
4-5 tablespoons mayonnaise
2 tablespoons American mustard
3 cups thinly sliced iceberg lettuce
2 cups bread and butter pickles
6 burger buns, halved and toasted
Chicken: Place the chicken in a sealable bag with the buttermilk and hickory sauce. Seal and toss until fully coated, then refrigerate for 2-3 hours or overnight if you can. Bring back to room temperature when ready to cook.
Place the flour, chipotle, oregano and garlic in a large bowl, season with salt and pepper and mix well. Heat 5-6 cm of vegetable oil in a heavy-bottom 26cm pot to 180°C.
Dredge each piece of chicken in the flour mixture, turning until it is coated completely. Working in batches, usually 2 pieces at a time, gently lower the chicken into the hot oil (the side furthest away from you so as not to splash yourself) and cook for 5-6 minutes, turning once, until golden brown. Keep warm in an oven while you cook the remaining chicken pieces.
To serve: Place the mayo and mustard in a small bowl, mix well and spread on the bottom half of each toasted bun. Add a load of pickles, then one of the crispy tender chicken thighs, a handful of crunchy lettuce, the top of the bun and then demolish!