Weekend lunch: Buttermilk Fried Chicken Sandwich

To make your Buttermilk Fried Chicken Sandwich

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4 skinned chicken breasts 

350ml buttermilk 

150g plain flour 

2 teaspoons dried oregano 

2 teaspoons paprika 

2 teaspoons onion powder 

1 teaspoon garlic powder 

1½ teaspoons cayenne pepper 

Salt and pepper 

Vegetable oil

4 tablespoons mayonnaise 

1 tablespoon Hawkshead Relish Mango Chutney 

4 crusty rolls

1 red onion

Lettuce leaves 

Do this

Lay the chicken breasts between two pieces of cling film and bash with a rolling pin until they are about 2cm in thickness.

Place the chicken in a bowl with the buttermilk, cover and chill in the fridge for a minimum of 2 hours.

Mix the dry ingredients together in a bowl. 

Drain the chicken and either cut into strips or leave in large pieces as preferred.

Heat the vegetable oil to 175°c while you coat each chicken breast with the seasoned flour mixture.

Drop the first one carefully into the oil and cook separately for around 4 to 5 minutes or until golden brown and crispy (the timing will depend on the size of the chicken breasts). Drain on kitchen paper and repeat with the other chicken breasts. 

Mix the mayonnaise and Mango Chutney together, slightly toast the rolls under a hot grill and slice the onion into rings.

Coat the base of each roll with the mango mayonnaise, top with lettuce, onion and a piece of fried chicken then finish with another spoonful of the mayo. Add the top half of the roll and voila: a delicious weekend lunch.

Serve with homemade coleslaw and fries.