Fried Chicken Sandwiches with Homemade Pickles

Nuvita Biscuits


  • 4 x 170g chicken breast fillets, cut into thirds lengthways
  • 600ml buttermilk
  • Sunflower oil, to deep-fry
  • 2 cups (300g) plain flour
  • 1 1/2 tbs cayenne pepper
  • 1/3 cup (100g) whole-egg mayonnaise
  • 6 white bread rolls, split
  • Salad leaves, to serve (optional)

Homemade pickles

  • 1 cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 cup (60ml) rice vinegar
  • 2 tbs apple cider vinegar
  • 1/2 tsp caster sugar


For the pickles, toss all the ingredients together in a plastic container with 1 tsp sea salt and some freshly ground black pepper. Cover and refrigerate for at least 2 hours or overnight.

Place chicken in a shallow ceramic dish and cover with the buttermilk. Marinate in the fridge for at least 2 hours or overnight.Step 3Half-fill a saucepan with oil and heat to 190C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds).

Combine flour and cayenne pepper in a bowl and season with salt. Remove chicken from the buttermilk, allowing the excess to drip off, then coat in the flour mixture, shaking off excess.Step 5In 3 batches, deep-fry the chicken, turning, for 6-8 minutes until golden, crisp and cooked through. Remove using a slotted spoon and drain on paper towel. Sprinkle with sea salt.

Spread the mayonnaise generously over the rolls, then fill with the chicken, pickles and salad leaves, is using


Recipe Comments

  1. posted by abdulhamid ali on Jun 30, 2013

    wow thats look delicious

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