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Our Recipes

Buttermilk Chicken Sandwich

Serves 4 - Prep 20 Mins - Cook 15 Mins

Ingredients

  • 2 Chicken Breasts
  • 150ml Buttermilk
  • For the Coating;
  • 100g Plain Flour
  • 1 tsp Dried Oregano
  • 1 tsp Paprika
  • 1 tsp Chilli Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/2 tsp Fine Black Pepper
  • Vegetable Oil for Frying

Serving Suggestions;

  • Ciabatta Loaf, halved horizontally and toasted
  • 1 Little Gem Lettuce, shredded
  • Not Including the oil absorbed from deep frying which there are too many variables that affect oil absorption rates. Calories, Fat and saturates and likely higher than estimated 4 Slices
  • Pilgrims Choice Extra Mature Sliced
  • Sliced Gherkins
  • 2 tbsp Mayonnaise

Method

  1. Flatten the chicken breast between two sheets of cling film with a rolling pin until they are an even thickness. Coat the chicken in the buttermilk and let marinate for a couple of hours, this will tenderise the chicken and help keep it moist.
  2. Heat a suitable pan with vegetable oil or use a deep fat fryer heated to 180C. Alternatively preheat the oven to 200/180C Fan/Gas Mark 5.
  3. Mix all the coating ingredients together in a bowl and dredge each of the chicken breasts until well coated.
  4. Fry in two batches until golden brown, around 5-6 mins. Drain and assemble with your favourite burger combinations, slice into Alternatively spray with a low cal spray and oven bake for 25-30 minutes until the chicken is cooked and the coating is crisp.