Buttermilk fried chicken is always a fan favourite! Add it to a Rebel Bakehouse Original Bagel and you have a match made in heaven.
4 lettuce leaves
4 slices cheddar cheese
½ cup crinkle cut gherkins
¼ cup mayonnaise
For the fried chicken:
4 boneless skinless chicken thighs
1 ½ cups buttermilk
1 tbsp hot sauce
1 cup flour
½ cup cornflour
1 tbsp paprika
1 tsp salt
Rice bran oil or vegetable oil for frying
Makes 4 servings
Take 30 minutes to make
Place the buttermilk in a large bowl with the hot sauce and whisk together. Add the chicken thighs and toss to coat. Leave to marinate for at least 1 hour.
Add the flour, cornflour, paprika, salt & pepper to a separate bowl and mix to combine.
Over a medium high heat begin to heat enough oil in a large pot of frypan to deep fry the chicken.
While the oil is coming to temperature, remove the chicken from the buttermilk mixture letting any excess drip off back into the bowl and place the thighs on a plate or clean board. Working one thigh at a time, lightly dredge the chicken in the flour mixture before dipping back into the buttermilk mixture. Again, let any excess to drip off before coating in the flour mix again. This time use your hands to pack the flour mix firmly on to the chicken before gently shaking off any excess. Repeat with remaining thighs.
Carefully place the thighs in the oil and fry for 8 – 10 minutes, turning occasionally until the chicken is golden brown and cooked through. Set aside on a wire rack or paper towels to soak up any extra oil.
Lightly brush the bagels with oil or butter and toast on a grill pan until charred.
To assemble, spread a generous spoonful of mayonnaise on the bottom of each bagel, top with lettuce, a piece of fried chicken and a slice of cheese. Sprinkle over a few pickles before spreading the remaining mayonnaise on the top bagel and sandwiching on top.