Nigella Fried Chicken Sandwich

This crispy, juicy Fried Chicken Sandwich is a must-try! Marinated in a flavorful blend of buttermilk and spices, the chicken thigh is fried to perfection and paired with a spicy garlic mayo, lettuce, and your choice of pickles. Perfect for a truly indulgent meal.

Ingredients Needed:

• 75ml kefir, buttermilk, or plain yogurt
• ½ teaspoon hot smoked paprika, plus ¼ teaspoon of flour
• ½ teaspoon fine sea salt, plus ¼ teaspoon of flour
• 1 teaspoon lemon juice
• ½ teaspoon Dijon mustard
• ½ teaspoon maple syrup
• 1 garlic clove, minced
• 1 small chicken thigh fillet
• 4–5 tablespoons (50g) plain flour
• Sunflower oil for frying (approx. 1.5 litres for a 22cm pan)

For assembling:

• 4 tablespoons (60ml) garlic mayonnaise
• 1 teaspoon Chilli Crisp oil or other chilli sauce
• ¼ teaspoon honey
• 1 burger bun or 2 slices of white bread
• A few leaves of iceberg lettuce, shredded
• Kimchi or pickles of your choice
• Pink-pickled onions (optional)

How To Make Fried Chicken Sandwich:

1. Marinate the chicken: In a small dish, mix the kefir, ½ teaspoon smoked paprika, ½ teaspoon salt, lemon juice, Dijon mustard, maple syrup, and minced garlic. Add the chicken thigh and coat well. Cover and marinate in the fridge for at least 4 hours (or up to 2 days).
2. Prepare the coating: Mix the flour with the remaining ¼ teaspoon of smoked paprika and salt in a shallow dish. Remove the chicken from the marinade and dredge it in the seasoned flour. Dip back into the marinade and dredge again for a thicker coating.
3. Mix the mayo: Combine the garlic mayonnaise with the Chilli Crisp oil and honey. Spread this on both halves of the burger bun (or slices of bread).
4. Heat the oil: Pour enough oil into a pan to come about 3.5cm up the sides. Heat to 190ºC, or until a piece of bread crisps quickly in the oil.
5. Fry the chicken: Gently lower the chicken into the hot oil using tongs. Fry for 3–4 minutes on each side until golden and crispy. Remove and let it rest on a paper-lined plate for a couple of minutes.
6. Assemble the sandwich: Spread a handful of shredded lettuce on the bottom half of the bun. Add the fried chicken, then top with kimchi, pickles, and pink-pickled onions. Add more lettuce and top with the other half of the bun.

Recipe Tips

• Marinating Time: For the best flavor and tenderness, marinate the chicken for at least 4 hours, but overnight is even better.
• Double Dredging: Don’t skip the double dredging step – it creates that delicious thick, crispy coating on the chicken.
• Oil Temperature: Use a food thermometer to keep the oil at the right temperature (190ºC) to ensure the chicken is crispy without absorbing too much oil.
• Custom Spices: Add extra spices to the flour if you like more heat, such as cayenne or extra paprika.
• Alternative Pickles: If you don’t have kimchi or pink-pickled onions, regular pickles or jalapeños work great for extra tang and crunch.

How To Store & Reheat Leftovers

Storing in the Fridge: Store any leftovers in an airtight container for up to 1 day.

Reheating: Reheat the chicken in the oven at 180°C for 10 minutes until crispy.

Nutrition Facts

• Calories: 680
• Protein: 25g
• Carbohydrates: 45g
• Fat: 42g
• Fiber: 3g

Try More Nigella Lawson Recipes:

• Nigella Smoky Squid And Beans
• Nigella Old-fashioned Sandwich Loaf
• Nigella No-knead Bread Recipe