Fried Chicken and Capsicum Sauce Sub

This American styled fried chicken is all about the spices. Try this fried chicken and capsicum sauce sub for your family today.

Serves: 4 Prep: Cook:
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Fried Chicken and Capsicum Sauce Sub

Ingredients:

  • Vegetable oil, for frying
  • 4 chicken thighs, skinless and boneless
  • 1 tsp. coriander seed powder
  • 1 ½ tbs. smoked paprika
  • ½ tsp. cayenne pepper
  • 1 tsp. onion powder
  • ½ tsp. white pepper
  • 1 tsp. salt
  • ½ tsp. caster sugar
  • 125 ml buttermilk
  • 2 eggs
  • 225 g plain flour
  • 90 g cornflour
  • 4 store-bought chargrilled capsicum
  • 1 pinch of smoked paprika
  • 2 tbs. cup of good quality whole egg mayonnaise
  • 1 tbs. sherry vinegar
  • ½ lemon, juiced
  • 4 iceberg lettuce leaves, very finely shredded
  • 1 large dill pickle, thinly sliced
  • 4 soft ciabatta rolls

Cooking Method:

Place the chicken on a chopping board, cover with baking paper and lightly pound to flatten with the smooth side of a meat mallet or with a rolling pin. Cut in half.

Place the coriander, paprika, cayenne and onion powder, pepper, salt, sugar in a large bowl along with the flour and mix to combine. Transfer the chicken to a glass bowl, sprinkle on 2 teaspoons of the spice rub and rub it onto the chicken. Cover with plastic wrap and marinate for 30 minutes.

Heat the oil in a large saucepan, wok or deep fryer to 180°C and line a large tray with paper towel and set a wire rack on top.

Combine the buttermilk and eggs in a shallow bowl and whisk with a fork. In another shallow bowl, combine the flours and the remaining seasoning with the remaining spice rub. Start a production line by first dipping the chicken pieces in the buttermilk mixture and then in the flour mixture. In batches of three pieces at a time, carefully lower the chicken into the hot oil and cook for 3–4 minutes on each side until a deep golden colour. Remove with a slotted spoon, place on the wire rack.

In a blender, puree the capsicum until smooth. Now add the paprika, mayonnaise, vinegar and lemon juice, and blitz again.

Warm the bread rolls up in a moderately heat oven and cut in half. Smear the sauce over each of the cut side of the bread roll, add the two pieces of crunchy chicken and then salad.

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