Chicken sandwich with Fromager d’Affinois Bûche d’Affinois
Ingredients
- Sliced sourdough bread
- Slaw mix
- Coriander
- Fromager d’Affinois Bûche d’Affinois
- Butter
Buttermilk marinade
- 125ml of buttermilk
- 50ml of hot sauce
- 5g of white pepper
- 5g of salt
- 3 chicken thighs (boneless)
Dry coating
- 250g of self-raising flour
- 250g of cornflour
- 10g of white pepper
- 25g of smoked paprika
- 25g of onion powder
- 25g of garlic powder
- 10g of salt
Honey butter hot sauce
- 80g of hot sauce
- 160g of honey
- 110g of unsalted butter
Directions
- To make the buttermilk marinade, whisk together all ingredients, apart from the chicken, until well combined. Add chicken and mix to coat well, then allow to marinate in the fridge overnight, or for at least 1 hour.
- To make the dry coating, mix all ingredients together until well combined. Set aside until needed.
- To make the hot sauce, combine all ingredients in a saucepan and bring to a boil. Cook until slightly thickened and syrupy. Set aside until needed.
- When ready to cook the chicken, heat a deep fryer or a saucepan filled with vegetable oil to 180°C.
- Drain chicken thighs from the marinade, making sure let any excess drip off, then toss in the dry coating mix until well coated. Carefully lower chicken into the hot oil and deep fry until golden brown on the outside and cooked in the centre.
- Remove from the oil and drain on paper towel or wire rack. Coat the chicken in the hot sauce.
- To assemble the sandwich, layer a slice of sourdough buttered with slaw, coriander, fried chicken and Fromager d’Affinois Bûche d’Affinois. Top with another slice of sourdough and serve.
Recipe made by @annapolyviou
You may also like
See more recipes
