Buttermilk-brined fried chicken brushed with a fiery cayenne oil, served on white bread with pickles. This vegan version swaps in tofu. Ready in about 50 minutes.
Prep 20 min Cook 30 min Serves 4 Medium
Ingredients
🧄Garlic2 cloves, grated
🫙Vegetable Oilfor deep frying
🌾All-Purpose Flour2 cups
🍥Tofuextra-firm, in pieces
🌶️Red Chili Powder2 tbsp cayenne
🌶️Smoked Paprika1 tsp
🫙Brown Sugar1 tbsp
🫙Hot Sauce2 tbsp
🧀Buttermilk2 cups
Optional extras
🍞Bread4 slices
🫙Picklesto serve
Instructions
1
For this vegan version, use tofu for chicken wherever the steps mention them.
2
Marinate the chicken in buttermilk and hot sauce for at least 1 hour.
3
Dredge in seasoned flour, pressing to coat.
4
Deep-fry at 170°C for 12–15 minutes until cooked through (74°C inside).
5
Whisk 1/2 cup of the hot frying oil with cayenne, brown sugar, paprika and garlic.
6
Brush the spicy oil over the chicken and serve on bread with pickles.
Chef's tip
Keep the oil at a steady temperature and fry in batches.
