A fried buttermilk chicken sandwich recipe to try at home

A fried buttermilk chicken sandwich recipe to try at home

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Text: Janice Sim

It's going to take a little work on your end, but nothing's more satisfying that making your own winning sandwich. We're talking one that's decked with fried buttermilk chicken, loaded with spices and cushioned with pillowy brioche buns. Television host and cook Sarah Benjamin's recipe might just give McDonalds a run for its money. Attempt this and you'll find out. 

Indonesian fried chicken sandwich: Here's what you need

For the marinate:

1 1/2 tbspn Ground Turmeric
1 tbspn Ground Cumin
2 tbspn Ground Coriander
2 tbspn Ground Ginger
1 tbspn Chilli Powder (use less if you aren't a chilli fan)
2 tpsn garlic powder

For the chicken sandwiches:

6 Boneless, Skin-on Chicken Thighs
240ml Buttermilk
1 Egg
1 tbspn and 2 tspn Salt
1 1/2 cups Plain Flour
1/2 cup Cornstarch
1 tspn Baking Powder
6 Soft Burger or Brioche Buns, cut open horizontally

For the sambal aioli and slaw:

1/2 cup Japanese Mayonnaise
2 tbspn Sambal Belacan
1 clove Garlic
60ml Lime Juice
1/2 teaspoon Sugar
1/4 teaspoon Salt
1/2 Head Cabbage, thinly shredded
1 Carrot, peeled and thinly julienned

Suggested toppings:

Fried Shallots
Indonesian Chilli Sauce
Sliced Dill Pickles
Pickled Chilli

Indonesian fried chicken sandwich: How to make it

1. First, make the spice mix by stirring the spices together until evenly mixed.
2. In a mixing bowl, whisk the egg, buttermilk, two tablespoons of the spice mix and one tablespoon of salt together. Add the chicken and make sure each piece is coated. Leave the chicken to marinate in the fridge for at least four hours, but overnight is best.
3. Before you fry the chicken, make the sambal aioli and slaw. Using an immersion blender and a measuring jug, blend the mayonnaise, garlic clove, sambal belacan, lime juice, sugar and salt together until smooth.
4. Toss 2/3 of the aioli with the julienned carrot and shredded cabbage. Reserve the rest of the sambal aioli for spreading onto the sandwiches.
5. When you're ready to fry, heat up the oil in a large pot or wok until it reaches 190°C. Use a thermometer to monitor the temperature of the oil, so you get perfectly fried chicken.
6. In a mixing bowl, whisk the flour, cornstarch, baking powder, two teaspoons of salt and the remaining spice mixture together.
7. Using a pair of tongs, grab one piece of chicken, letting any excess marinade drip off. Dunk it into the flour mixture, and flip it around to make sure it's coated really well. Transfer the chicken to a plate or rack, until you've finished coating all the chicken.
8. Carefully place the chicken into the hot oil. You will probably have to do this in batches — just make sure the temperature of the oil doesn't drop too much!
9. Cook each piece of chicken for about six minutes in total, flipping them over from time to time. Transfer the fried chicken to a plate lined with kitchen paper, to allow any excess oil to drain off.
10. To assemble the sandwiches, spread some sambal aioli onto the bottom half of the bun. Top with the fried chicken, then some slaw. You can garnish with any of the possible toppings, such as fried shallots or extra chilli sauce before placing the top half of the bun on. Serve immediately.

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