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Butchies Buttermilk Chicken Bun (AKA The Clancy Wiggum!)

Fried chicken at its finest!

30 4
Butchies Buttermilk Chicken Bun (AKA The Clancy Wiggum!) | DonalSkehan.com, Fried chicken at its finest!

main-meals

Butchies Buttermilk Chicken Bun (AKA The Clancy Wiggum!)

Fried chicken at its finest!

Saturday, March 19, 2016
US / METRIC

350ml buttermilk

500g boneless chicken thighs

Sunflower oil, for frying

100g plain four

1 tsp dried oregano

1 tsp paprika

2 tsp cayenne pepper

1 tsp garlic powder

Sea salt and ground black pepper

To serve:

4-6 brioche burger buns, toasted

Guacamole, to serve

Smoked streaky bacon, cooked

4-6 tbsp mayonnaise

1 tbsp Chipotle hot sauce

½ head iceberg lettuce, shredded

1 1/2 cups buttermilk

1.1 lbs boneless chicken thighs

Sunflower oil, for frying

1/2 cup plain four

1 tsp dried oregano

1 tsp paprika

2 tsp cayenne pepper

1 tsp garlic powder

Sea salt and ground black pepper

To serve:

4-6 brioche burger buns, toasted

Guacamole, to serve

Smoked streaky bacon, cooked

4-6 tbsp mayonnaise

1 tbsp Chipotle hot sauce

½ head iceberg lettuce, shredded

Bowl

Large high-sided pot

 

30 mins + marinade time
Serves 4

After having his mind suitably blown by tasting some of the best real fried chicken New York had to offer, Irish man, Garrett FitzGerald, set up his pop-up fried buttermilk chicken shack at hip food markets across London. 50,000 chicken buns (and no doubt happy customers) later, Butchies has become one of Time Out’s most popular street food stalls to try in London. Chicken buns are already soaring in popularity in the US, and with Danny Meyer’s Shake Shack recently adding them to the menu, Garret predicts them be next big thing, this side of the water! Follow @Butchies_London on instagram to find out more.

 

 

 

In a bowl, mix together the buttermilk and chicken pieces. Cover and leave in the fridge for 2 hours or overnight, if possible.
When you are ready to cook the chicken, heat a large high-sided pot over a medium heat and fill with 3-4 inches of oil- heat to 175ºC/350˚F. Mix the flour, oregano, paprika, cayenne pepper, garlic powder, sea salt and ground black pepper on a large plate.
Remove the chicken pieces from the buttermilk and dredge in the seasoned flour. Shake off any excess, then place the chicken in the pan to fry. Cook for about 5 minutes on either side until they are cooked through and have a good golden brown colour. Remove from the pan using a slotted spoon and drain on a plate lined with kitchen paper.
Mix together the mayo with a few drops of chipotle hot sauce.
Assemble the sandwiches by spreading a dollop of hot mayo across one bun and a dollop of guacamole on the other. Pile up the sandwich with, lettuce, streaky bacon and chicken and press together. Enjoy!
30 mins + marinade time
Serves 4

Ingredients
US / METRIC

350ml buttermilk

500g boneless chicken thighs

Sunflower oil, for frying

100g plain four

1 tsp dried oregano

1 tsp paprika

2 tsp cayenne pepper

1 tsp garlic powder

Sea salt and ground black pepper

To serve:

4-6 brioche burger buns, toasted

Guacamole, to serve

Smoked streaky bacon, cooked

4-6 tbsp mayonnaise

1 tbsp Chipotle hot sauce

½ head iceberg lettuce, shredded

1 1/2 cups buttermilk

1.1 lbs boneless chicken thighs

Sunflower oil, for frying

1/2 cup plain four

1 tsp dried oregano

1 tsp paprika

2 tsp cayenne pepper

1 tsp garlic powder

Sea salt and ground black pepper

To serve:

4-6 brioche burger buns, toasted

Guacamole, to serve

Smoked streaky bacon, cooked

4-6 tbsp mayonnaise

1 tbsp Chipotle hot sauce

½ head iceberg lettuce, shredded

You'll Need

Bowl

Large high-sided pot

 

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