Nigella Fried Chicken Sandwich Recipe

Nigella Fried Chicken Sandwich is made with a marinated chicken thigh, coated in seasoned flour and fried until golden, then assembled on soft bread with garlic mayo, chilli oil, lettuce, kimchi, and pickled onions. This crispy, flavour-packed sandwich takes about 4 hours of marinating plus 30 minutes of active prep and cooking, serving 1, with a deliciously indulgent result.

Nigella Fried Chicken Sandwich Ingredients

For the Marinade & Chicken:

• 75 ml kefir, buttermilk, or plain yogurt
• ½ tsp hot smoked paprika
• ½ tsp fine sea salt
• 1 tsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp maple syrup
• 1 fat garlic clove, minced or grated
• 1 small chicken thigh fillet

For Coating:

• 50 g plain flour
• ¼ tsp hot smoked paprika
• ¼ tsp sea salt

For Frying:

• Sunflower oil (approx 1.5 L, or enough to come 3½ cm up a 22 cm pan)

For Assembling the Sandwich:

• 60 ml garlic mayonnaise (4 tbsp)
• 1 tsp chilli crisp oil (or other chilli sauce)
• ¼ tsp honey
• 1 burger bun or 2 slices soft white bread
• Shredded iceberg lettuce
• Kimchi or pickles of choice
• Pink‑pickled onions (see p.61)

How To Make Nigella Fried Chicken Sandwich

1. Marinate Chicken: Combine kefir, paprika, salt, lemon juice, mustard, maple syrup, and garlic. Coat the chicken thigh, cover, and marinate at least 4 hrs or up to 2 days (20–40 min at room temp is substitute if needed).
2. Prep Coat: Mix flour, paprika, and salt. Remove chicken (don’t shake off excess marinade), dredge in flour, dip again into marinade, then flour again for a thick crust.
3. Combine Mayo Sauce: Stir garlic mayo, chilli crisp oil, and honey; spread on both halves of bun or bread.
4. Heat Oil: In a deep pan/wok, warm oil to 190 °C (or until a piece of bread crisps instantly).
5. Fry Chicken: Gently lower chicken, fry for 3–4 minutes per side until deep golden and cooked through. Drain briefly.
6. Assemble Sandwich: On bottom bread, add garlic‑mayo spread, shredded lettuce, chicken, kimchi or pickles, pink‑pickled onions, extra lettuce, then top with bun.

Recipe Tips

• Marinate Overnight: Enhances tenderness and flavour.
• Double‑Dredge: Ensures a thick, crunchy coating.
• Control Fry Temp: Keep oil around 180–190 °C for perfect crispiness.
• Use Soft Bread: A soft bun or white loaf holds fillings without overshadowing textures.
• Customise Fillings: Add your favourite pickles, sauces or slaw for personalization.

What To Serve With Fried Chicken Sandwich

Pair with crispy fries, crisp coleslaw, or pickle chips. A fizzy lemon soda or iced tea would be refreshing alongside.

How To Store Fried Chicken Sandwich

• Refrigerate: Assemble fresh for best texture. Store components separately up to 1 day and reheat chicken in a low oven or air fryer.
• Freeze: Not recommended due to coating and fillings.

Nigella Fried Chicken Sandwich Nutrition Facts (Estimated per serving)

• Calories: 850 kcal
• Total Fat: 50 g
• Saturated Fat: 10 g
• Carbohydrates: 70 g
• Sugar: 8 g
• Protein: 45 g
• Sodium: 2.2 g
• Fibre: 3 g

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