Green Goddess Fried Chicken

Crispy chicken tenders loaded into a toasted brioche bun, smothered in herby, mayonnaise sauce, and topped with homemade pickles.

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the chicken

300mlbuttermilk

100mlpickle juice

1 tspgarlic powder

600gboneless skinless chicken thighs

200gplain flour

40gcornflour

1 1/2 tspbaking powder

1 tsppaprika

Salt and pepper, to taste

for the green goddess

5 tbspmayonnaise

2 tbspsour cream

1/2avocado

2 anchovies or (1 tsp fish sauce)

1garlic clove

30gparsley

1 tbsptarragon

20gchives

1green chilli

1lemon, juice

Salt and pepper

to serve

Brioche buns, toasted

Cucumber and shallot pickles

Chives

Green Goddess is usually a salad dressing, but due to it's base of mayonnaise, sour cream, and herbs it makes the perfect accompaniment to fried chicken!

Method

Start by combining the buttermilk, garlic powder, salt, and pickle juice. Add the chicken thighs, cover, and marinate for at least 1 hour but ideally overnight.

Meanwhile, make the green goddess. To a food processor or blender add avocado, herbs, lemon juice, anchovies, garlic, salt, pepper, and a half of the sour cream.

Once everything is smooth, add the rest of the sour cream and the mayo and briefly blend again. This is because sometimes blenders can break everything down too much and cause the sauce to be watery, but we want to keep this thick! Refrigerate until ready to use

Remove the chicken from the buttermilk, shaking off the excess. Place on a wire rack for 30 minutes

Combine everything for the dredge, and add a couple tablespoons of the buttermilk into the flour. Mix this through - this ensures the chicken has lots of nice craggly bits!

Add the chicken into the dredge mixture, squeezing to ensure everything is well coated. Preheat the vegetable oil to 180 C. This is also a good time to toast your buns

Fry the chicken in batches, until golden brown and crispy, and cooked through to 73 C. Place on a wire rack and finish with a pinch of salt

Load up the bottom bun with some green goddess sauce. Top with the fried chicken (around 3 tenders per sandwich), then some pickles. Add some more sauce to the other half of the bun, and finish with a sprinkle of chives. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.