4 Serves
60 Mins
In a bowl, combine the chicken with buttermilk and seasonings, letting it marinate for at least 20 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
87 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
121 µg / 400 µgCalcium
245 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
950 mg / 1,250 mgPotassium
1192 mg / 4,700 mgSodium
1900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
110 µg / 55 µgFiber
7 g / 28 gSugar
16 g / 50 gSaturated Fat
14 g / 20 gCholesterol
165 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Dredge the marinated chicken in seasoned flour until fully coated.
Heat oil in a deep-frying pot to 190°C and fry the chicken until golden brown and cooked through.
Whisk together hot oil, cayenne, and brown sugar in a small saucepan to create the spicy coating, then brush over the fried chicken.
Assemble the sandwich by placing the hot chicken on a toasted bun with pickles.
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