It’s also got the perfect consistency for coating the chicken and helping the batter stick. Buttermilk is slightly acidic, meaning it tenderizes the chicken as it rests. Process shots: lay thigh on chopping board (photo 1), rest over cling film (photo 2), pound with rolling pin (photo 3), remove cling film (photo 4).īuttermilk is key in perfectly fried chicken. The main thing is to get them even thickness. You want them fairly thin, but not so thin they fall apart.
To pound the chicken I usually go for a rolling pin, but a mallet or heavy pan will also do the trick. This will not only help level out the thigh, which in turn will help it cook more evenly, but it also tenderizes the meat. When prepping the chicken you’ll want to give it a good bashing. The most important thing is that you’re using boneless/skinless meat.
In reality the difference is minimal and the process is the same. Mainly because thighs are slightly fattier/softer than breast. Follow me…įor this sandwich we’re going for thigh. There’s a few different steps, but it’s 100% worth it.
Whether you’re a fried chicken pro, or never fried a piece of chicken in your life, there’s no way you won’t fall in love with this sandwich. This fried chicken sandwich is ultra crispy on the outside, tender & juicy on the inside and bursting with flavour all over!
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