Skip to main content

Every kid (and anyone who's a kid at heart) loves fried chicken, and these sandwiches will send your taste buds soaring. Marinating in buttermilk overnight is a bit like brining. It tenderizes the chicken and brings out the flavour. You could add bacon and lettuce for a BLC sandwich.

Servings: 8

Ready time: 12 hours including marinating time

Ingredients

2 cups buttermilk

1 tsp chili powder

8 boneless skinless chicken thighs, halved

1 1/2 cups all-purpose flour

Salt and freshly ground pepper

Vegetable oil for frying

8 hamburger buns

Pickle slices

Zesty Ketchup

1/3 cup ketchup

3 tbsp mayo

4 tsp Franks hot sauce

Method

Combine buttermilk and chili powder in a large bowl. Immerse chicken and marinate overnight in refrigerator.

Remove chicken from marinade. Season flour with salt and pepper in a large bowl. Toss chicken in flour to coat.

Heat oil in a skillet to 1-inch depth over high heat. Add chicken pieces and cook about 4 minutes a side or until chicken is golden and cooked through.

Stir ketchup with mayo and hot sauce in a small bowl.

Serve chicken on hamburger buns and top with Zesty Ketchup and pickle slices.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Globe Newsletters

Get a summary of news of the day

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.