lunch · everyday
Preserved-lemon garlic fried chicken sandwich
Juicy thighs in a panko crust laced with preserved lemon and mellow blanched garlic, fried crisp and stacked on a soft bun.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Season the chicken with salt and pepper and soak in buttermilk for at least 2 hours.
-
2
Put the garlic in a small pan of cold water, bring to a boil and drain. Repeat twice more, then mash the soft garlic.
-
3
Mix the panko with the mashed garlic, preserved lemon and parsley, rubbing it together so the crumbs are evenly flavored.
-
4
Drain the chicken, dredge in flour, then egg, then the panko mix, pressing it on.
-
5
Shallow-fry at 170°C (340°F) for 4-5 minutes a side until golden and cooked through to 75°C (165°F). Salt lightly.
-
6
Spread the buns with mayo and build with lettuce, chicken and pickles.
