Bring on the finger-licking flavour. Introducing the Porky Chicken Sandos, made with juicy and succulent chicken thigh fillets, brined in pickle juice and double coated in a crispy batter of flour and our Signature Rub.
Porky Chicken Sandos
6 Thigh Fillets
2 Cups of Flour
4 tbs Lane’s Signature Rub
1/2 Cup of Buttermilk
5 tbs of Lane’s One Legged Chicken Sauce
250 g of Pork Lard
3 Brioche Buns
Pickles and Pickle Juice
- Begin by marinating the chicken in pickle juice for at least 2 hours. Then, in a separate bowl, whisk together the eggs, buttermilk, and One Legged Chicken sauce for the wet mixture. Mix the flour and 4 tbs of Lane’s Signature Rub in another bowl for the dry mixture.
- Drain the chicken thighs on a wire rack and preheat your oil to 162°C. Take each thigh and coat it in the dry mixture, then the wet mixture, and finish with another coat of the dry mixture before placing it into the hot oil. Cook until the internal temperature reaches 75°C.
- For the finishing touch, melt lard and add 2 tbs of Lane’s Signature Rub. Mix well and pour over the finished chicken. Build your sandwich with mayo and pickles for a delicious meal.