Caroline's classic buffalo chicken sandwich

• porsi: 4

Bahan-bahan

300g chicken fillets

200ml buttermilk

60ml Frank's hot sauce

Salt and black pepper

Vegetable oil, for frying

120g plain flour

1 tsp garlic powder

½ tsp paprika

For the buffalo sauce:

80g butter

120ml Frank's hot sauce

½ tsp garlic powder

Juice of ½ a lemon

To serve:

100g garlic mayonnaise

Brioche hamburger rolls, toasted

Carrot and red cabbage, shredded

Petunjuk

1 Lay the chicken fillets between two slices of cling film on a work surface. Use a rolling pin to pound the fillets to an even thickness.

2 Add the fillets to a re-sealable plastic bag. Pour in the buttermilk, hot sauce and a pinch of salt and pepper. Close the bag and mix to combine. Refrigerate for at least one hour, or overnight if possible.

3 Combine all of the ingredients for the buffalo sauce in a small saucepan over a medium heat. Bring to a low simmer and cook, stirring occasionally, until combined.

4 Heat the oil in a large frying pan over a medium-high heat. 5 Combine the flour, garlic powder and paprika in a shallow bowl. Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture until coated.

6 Fry the chicken in the hot oil for 3-4 minutes per side until cooked through and crisp. Transfer to a plate lined with kitchen paper to drain.

7 Toss the crispy chicken in the buffalo sauce until coated.

8 Stir the remaining sauce with the garlic mayo and spread onto the bottom of the toasted brioche buns. Top with a chicken fillet and shredded carrot and cabbage to serve.