Serves 6 prep and cook time 45 minutes (+ refrigeration time)
- 6 large (1kg) chicken thigh fillets
- 1½ cups (375ml) buttermilk
- 1½ cups (225g) plain flour
- 2 tablespoons ground paprika
- 1 tablespoon onion salt
- 2 teaspoons celery salt
- ½ teaspoon freshly ground white pepper
- 2 teaspoons caster sugar
- Oil, to deep-fry
- 6 streaky bacon rashers, rind removed
- 6 sourdough buns
- Mayonnaise, sliced grape tomatoes and baby rocket, to serve
- Combine chicken and buttermilk in a large shallow dish. Refrigerate for 30 minutes.
- Combine the flour, paprika, onion salt, celery salt, pepper, and sugar in a plastic bag.
- Remove the chicken from the buttermilk. Add the drained chicken pieces, one at a time, to the spice mixture. Shake to coat in the spice mixture, then gently shake away any excess (you don’t want to remove too much).
- Add oil to a large deep frying pan to one-third full; heat to 180°C. Cook chicken, in batches, for about five minutes, turning regularly, or until cooked through. Remove from the pan and transfer to a wire rack or paper towel.
- Meanwhile, cook bacon under an oven grill until crisp; remove to wire rack or paper towel.
- Top buns with chicken, bacon, mayonnaise, sliced tomatoes and rocket.Not suitable to freeze or microwave.
Not suitable to freeze or microwave.
