Crispy, succulent chicken in soft, toasted milk buns with lettuce, double cheese and chef Morgan McGlone’s special sauce.
Have a crack at it at home.
Belles’ Fried-Chicken Sandwich
Broadsheet Access members get special tables at busy restaurants, tickets to exclusive events and discounts on food, coffee, brand offers and more.Find out more
140g chicken thigh fillet, boneless with skin on
1 white bread bun (McGlone recommends Breadtop)
2 slices of high-melt cheese or Kraft Singles
¼ wedge iceberg lettuce
2 cups plain flour
¼tsp sweet paprika
¼tsp garlic powder
¼tsp onion powder
¼tsp ground coriander
¼tsp salt and pepper
Masala chicken fat:
100ml of hot oil
50g melted butter
1tsp smoked paprika
1tsp cayenne pepper
1tbsp smoked paprika
1tbsp cayenne pepper
1tbsp onion powder
1tbsp garlic powder
1tbsp salt and pepper
15ml American mustard
1tbsp finely chopped pickled jalapeños
1tbsp finely chopped gherkins
Flour the chicken and let it sit in the fridge for four hours. This will allow it to develop flour glue.
Re-flour the chicken fillet and cook in a small deep fryer (or deep pan filled with oil) for 9 minutes at 178 degrees. Avoid adding more than 2–3 fillets in one batch.
While the chicken is frying, halve and toast the bun, then liberally spoon the special sauce on both sides.
Once the chicken is fried, take it out and dunk in masala chicken fat.
Season well with salt, pepper and the spicy mix. Place two slices of cheese on top of the fillet and transfer to the bun.
Season lettuce with salt and pepper and place it on the melted cheese. Top off the sandwich with the second half of the bun and eat immediately.
Best served with natural wine.
This article was updated on September 11, 2016.