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Buttermilk cajun fried chicken sandwiches. Do some.

by Feb 12

With chips and cocktail sauce.

Crispy fried chicken: flattened thigh, cold-marinated in buttermilk (3%) and cajun spices for a day, with the chicken then taken out, the remaining liquid mixed up to a batter with some flour, and the chicken dipped in that, then panko'd, then fried at 340F/170C.

Sauce on both sides of the bun, sliced tomato at the bottom, chicken wrapped in crispy lettuce in the middle, sliced shallot on top.

Bit fuzzy, but 100% delicious.


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