Buttermilk Fried Chicken with French Onion Mayo

Name: Buttermilk Fried Chicken with French Onion Mayo
Yield: 10
Ingredients: 300.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 40.0g CONTINENTAL Professional French Onion Soup Mix Gluten Free 2.2kg; 600.0ml Buttermilk; 100.0ml Sriracha sauce; 30.0g Plain flour; 5.0g Dried oregano; 5.0g Garlic powder; 3.0g Onion powder; 2.0g Ground white pepper; 3.0g Smoked paprika; 1.0kg Chicken thighs fillets, trimmed; 10.0x Brioche buns, halved; 200.0g Dill pickles, sliced; 300.0g Baby gem lettuce, leaves separated; 0.0n/a Salted crisps, to serve

Buttermilk Fried Chicken with French Onion Mayo – Recipe

This buttermilk fried chicken recipe is packed with flavour! It is both crunchy and soft, thanks to the perfect pairing of crispy chicken and fluffy brioche. Your diners might just not stop at one!

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What you need

HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 300.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Bidfood

Gilmours

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Free Sample
CONTINENTAL Professional French Onion Soup Mix Gluten Free 2.2kg 40.0 g
Buttermilk 600.0 ml
Sriracha sauce 100.0 ml
Plain flour 30.0 g
Dried oregano 5.0 g
Garlic powder 5.0 g
Onion powder 3.0 g
Ground white pepper 2.0 g
Smoked paprika 3.0 g
Chicken thighs fillets, trimmed 1.0 kg
Brioche buns, halved 10.0 x
Dill pickles, sliced 200.0 g
Baby gem lettuce, leaves separated 300.0 g
Salted crisps, to serve

Poultry

Other European

Casual Dining

Cafe/Takeaway

Sandwiches & Wraps

Main Meals

This buttermilk fried chicken recipe is packed with flavour! It is both crunchy and soft, thanks to the perfect pairing of crispy chicken and fluffy brioche. Your diners might just not stop at one!

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
French Onion Mayonnaise
- Combine CONTINENTAL Professional French Onion Soup and HELLMANN’S Real Mayonnaise in a small bowl. Set aside to chill in the fridge.
Buttermilk Chicken
- Marinate the chicken thigh fillets in buttermilk, ½ of the Sriracha sauce, salt, and pepper for 4 hours or overnight.
- Combine the flour, dried oregano, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish.
- Drain the chicken from the buttermilk marinade. Dip each fillet in the flour mix, then back in the buttermilk marinade, and then coat with flour again. Set aside and repeat with the remaining chicken.
- Heat some oil over medium high heat and fry 2 fillets at a time until golden brown. Drain on wire rack over a tray.
- Fry the remaining chicken in batches , and allow to rest for 10 minutes before assembling the sandwiches.
To Assemble and Serve
- Spread the chilled French onion mayonnaise onto the brioche.
- Layer with sliced pickles, lettuce leaves, and fried chicken, finishing with a drizzle of the remaining Sriracha sauce.
- Serve with salted crisps on the side, if preferred.