Buffalo Chicken Sandwich

Part of our “One Chicken, Six Meals” vid.

Done in 3 hours

Serves 1

Dish by Hugh Woodward

Ingredients

What you'll need:

1chicken thigh, boneless and skinless.

200mlbuttermilk

1 tbspsea salt

1egg

1 cupplain flour

1/4 cupcornflour

1 tbspcayenne

1 tbspfine sea salt

1 tbspblack pepper, finely ground

1 tspsmoked paprika

1/2 tspbaking powder

1 litresunflower oil

50ml melted butter100ml Franks hot sauce

1toasted brioche bun

to tasteblue cheese in ranch

to tastepickles

to tasteshredded iceburg

Buffalo chicken burgers, serve simple with pickles, blue cheese ranch and lots of lettuce. Yes please!

Method

Whisk the buttermilk, sea salt and egg together and add the chicken thigh. Leave for at least an hour.

Whisk the flours, spices and baking powder. Take a spoonful of the buttermilk marinade and sprinkle it into the flour to create little bobbly bits.

Preheat the oil to 180°C. Remove the thigh from the remaining buttermilk and place it in the bowl with the spicy flours. Press it gently but with authority into the flour, then flip it to cover it all. If it has any gaps, spoon a little buttermilk on and seal with flour.

In a blender very briefly whizz the franks and hot sauce to create a thick luscious buffalo.

Fry the chicken for around 8 minutes, flipping half way, or until it's completely cooked through. Drench with the sauce.

Serve with the toasted buns, pickles, lettuce and blue cheese ranch.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.