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Puffed rice fried chicken sandwich with fresh crisps
Fruit and vegetables
2 large
potatoes
(Maris Piper or King Edward work best), sliced on a mandoline to 1–1.5mm thickness
butterhead lettuce
, leaves separated, to serve
1
garlic
clove, finely grated
small handful fresh
dill
small handful fresh
chives
small handful fresh
parsley
15ml/¾fl oz
lemon juice
pinch dried
parsley
pinch
onion
powder
Tins, packets and jars
500g jar sliced sweet dill
pickles
200g/7oz
mayonnaise
100g/3½oz
plain flour
20g/¾oz puffed
rice
cereal
Cooking ingredients
10g/1/3oz
salt
30ml/1fl oz distilled white
vinegar
500–750ml/18–26fl oz neutral
oil
sea salt
1 litre/1¾ pints neutral
oil
, for frying
1 tsp
salt
30g/1oz
cornflour
1 tsp
paprika
1 tsp
salt
Dairy, eggs and chilled
100g/3½oz
buttermilk
100g/3½oz
soured cream
Meat, fish and poultry
4 boneless
chicken thighs
Other
4 fresh sourdough slices, to serve
hot sauce, to serve
1 tsp
aleppo pepper
180ml/6fl oz sparkling water
15g/½oz hot sauce
Back to recipe
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