- Preparation time: 10-15 minutes Cooking time: 10 minutes
- Easy
- Serves 4
Ingredients
- 4 skinned chicken breasts
- 350ml buttermilk
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons cayenne powder
- Salt and pepper
- Vegetable oil
- 4 tablespoons mayonnaise
- 1 tablespoon Hawkshead Relish Mango Chutney
- 4 crusty rolls
- 1 red onion
- Lettuce leaves
- Plain Flour 150g
Method
- Lay the chicken breasts between two pieces of cling film and bash with a rolling pin until they are about 2cm in thickness. Place the chicken in a bowl with the buttermilk, cover and chill in the fridge in the fridge for a minimum of 2 hours.
- Mix the dry ingredients together in a bowl.
- Drain the chicken and either cut into strips or leave in large pieces as preferred.
- Heat the vegetable oil to 175℃ while you coat each chicken breast with the seasoned flour mixture. Drop the first one carefully into the oil and cook separately for around 4 to 5 minutes or until golden brown and crispy (the timing will depend on the size of the chicken breasts). Drain on kitchen paper and repeat with the other chicken breasts.
- Mix the mayonnaise and Mango Chutney together, slightly toast the rolls under a hot grill and slice the onions into rings.
- Coat the base of each roll with the mango mayonnaise, top with lettuce, onion and a piece of fried chicken then finish with another spoonful of the mayo. Add the top half of the roll and serve with homemade coleslaw and fries.