Breakfast Sandwich

Fried Chicken Sandwich

Fried Chicken Sandwich

Ingredients

Makes 4

BRINE CHICKEN:

• 1 tsp sea salt
• 1 tsp superfine (caster) sugar
• 1¼ cups (300ml) buttermilk
• 4 skinless, boneless chicken breasts (each about 6oz/175g) SEASONED

FLOUR:

• scant 1¼ cups (150g) all-purpose (plain) flour
• 1½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp celery seeds
• 1 tsp superfine (caster) sugar
• 2 tsp sea salt
• peanut (groundnut) oil, for deep-frying
• 4 soft white rolls, split open
• mayonnaise
• shredded iceberg lettuce

To Make the Brine Solution .For the chicken, mix the salt, sugar, and buttermilk together in a bowl

Method

1. Submerge the chicken breasts in this buttermilk-brine mixture, then cover and refrigerate for 8 hours
2. The next day, when you are ready to cook, al ow the chicken to come back to room temperature before cooking it
3. To make the seasoned flour, mix the flour and al the other ingredients together in a wide shal ow dish
4. Take a couple of tablespoonfuls of the buttermilk-brine mixture from the chicken and sprinkle it into the seasoned flour, mixing it about
5. This wil help to create a more craggy surface on the finished fried chicken
6. Heat some peanut (groundnut) oil in a large, heavy-based frying pan or skil et to a depth of ¾in (2cm) and to a temperature of 350ºF (180°C)
7. Wipe as much of the buttermilk-brine mixture from the chicken as possible using paper towels, and then dip each breast into the seasoned flour, coating wel al over
8. Cook the chicken in the hot oil for about 5-6 minutes on each side, turning once, until golden and cooked through (the cooking time wil depend on the thickness of the chicken breasts)
9. Drain the chicken breasts on a rack set over some paper towels
10. Lightly toast the rol s, then generously spread the bottom half of each one with mayo
11. Top each one with some lettuce, a hot fried chicken breast, and then the other half of the rol
12. Serve now!