Butchies Buttermilk Chicken Bun
Donal's Notes
After having his mind suitably blown by tasting some of the best real fried chicken New York had to offer, Irish man Garrett FitzGerald set up his pop-up fried buttermilk chicken shack at hip food markets across London. 50,000 chicken buns (and no doubt happy customers) later, Butchies has become one of Time Out’s most popular street food stalls to try in London. Chicken buns are already soaring in popularity in the US, and with Danny Meyer’s Shake Shack recently adding them to the menu, Garrett predicts them be next big thing, this side of the water!
For the Guacamole:
For the fries:
For the chipotle mayo:
To serve:
Chopping board
Chopping knife
Peeler
Mandoline with julienne attachment
Salad spinner
Microplane
Large pot
Tongs
Thermometer
Baking tray
Instructions
1
In a bowl, season the chicken with salt and mix together with the buttermilk. Cover and leave in the fridge for 2 hours or overnight, if possible.
2
Prep the shoestring fries. Peel the potatoes and cut into julienne strips (this is easiest to do with a mandoline that has a julienne attachment).
3
Put in a bowl of cold water and chill for at least 10 minutes.
4
Make the guac here and allow it to chill in the fridge until needed. Peel and finely chop the onion, and roughly chop the coriander.
5
Peel and finely chop the garlic. Slice the avocados in half and remove the stones.
6
Spoon out the avocado flesh into a bowl. Add the garlic, olive oil, lime juice and tabasco and mash with the back of a fork. You could also do your mashing in a pestle and mortar if you wish!
7
When you have a rough mash, add the finely chopped onion and stir through the chopped coriander. Season well with salt and black pepper. Serve within an hour of making.
8
Heat the vegetable oil to 160ºC. Remove the fries from the water and spin dry in a salad spinner.
9
Fry a handful at a time, using a fork to separate the strands in the oil, for 3-4 minutes until very lightly golden. Drain on kitchen paper. Increase the oil to 175ºC Fry the fries in the hotter oil for 1 minute until deep golden. Keep an eye on them- this can happen very quickly!
10
Drain on a kitchen towel and season with garlic salt and chopped parsley. Keep warm.
11
Next cook the chicken. Keeping the oil at 175ºC. Mix the flour, oregano, paprika, cayenne pepper, garlic powder, sea salt and ground black pepper on a large plate.
12
Remove the chicken pieces from the buttermilk and dredge in the seasoned flour.
13
Shake off any excess, then place the chicken in the pan to fry. Cook for about 5 minutes on either side until they are cooked through and have a good golden brown colour.
14
While the chicken cooks, set your grill to high and once up to temperature, place the bacon straight onto a baking sheet. Place the tray under the grill for 10 minutes until crispy.
15
Mix together the mayo with a few drops of Chipotle hot sauce.
16
Shred the iceberg lettuce for the burgers.
17
Assemble the sandwiches by spreading a dollop of hot mayo across one bun and a dollop of guacamole on the other. Pile up the sandwich with lettuce, streaky bacon and chicken and press together. Enjoy!
