November 22, 2021

Trevor Kearns' Buttermilk Chicken Sandwich with Triple-Cooked Chips and Crispy Onion Rings


  • Plain flour
  • Oats 
  • Paprika 
  • Cayenne 
  • Mixed herbs 
  • Cumin 
  • Chicken breast 
  • Buttermilk 
  • Sourdough loaf 
  • Rooster potatoes 
  • White onion 
  • Tomato 
  • Iceberg lettuce 
  • Coriander
  • Chives  
  • Brie cheese 


  1.  Butterfly chicken breast and cover with buttermilk and leave in fridge to marinate , ideally overnight for buttermilk to tenderise the chicken 
  2. Peel rooster potatoes and using a apple corer , cut into cylindrical chips 
  3. Drop into boiling salted water and cook till just cooked through , strain and allow to air dry 
  4. Set deep fat fryer to 120c and while waiting for fryer to come up to temperature, mix your flour , spices and oats together 
  5. Peel & slice onion into double rings and leave aside 
  6. Drop chips into 120c oil and cook till fully cooked through , strain and leave aside , set your fryer up to 180c and once at temperature take your marinated chicken breast and dip into flour mix twice , drop into fryer and cook till golden brown then put on wire rack and finish cooking through in a preheated oven @180c for 15 mins 
  7. Meanwhile shred your iceberg and mix with  mayo and chopped chives , slice tomatoes 
  8. Slice sourdough and toast in frying pan with a little olive oil or on a chargrill 
  9. Drop sliced onions into spiced flour then buttermilk  and repeat again 
  10. Drop chips into 180c oil and cook till crisp and golden 
  11. While chips are cooking , place toasted sourdough on plate , spread with some Mayo , sliced tomato , and your iceberg mix , take cooked buttermilk chicken from oven and place slice of Brie on top and allow the residual heat melt the Brie on top of chicken 
  12. Place chicken on top of open sandwich, remove chips from fryer and season , drop onion rings into fryer and once crisp and golden place on top of your open chicken sandwich & garnish with some picked coriander 

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