Crispy Chicken Sandwich with Chilli Oil Mayo
A crunchy buttermilk chicken sandwich with a spicy chilli oil mayo and crisp pickles.
Made with Chinese chilli oil and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken in a dish with the buttermilk and half the salt. Cover and chill for at least 1 hour, or overnight.
60 min - 2
Mix your ready made mayonnaise (see the base recipe) with your ready made Chinese chilli oil (see the base recipe). Taste and chill.
- 3
Mix the flour, panko, paprika and remaining salt on a plate. Lift each cutlet from the buttermilk, let it drip, and press into the coating until well covered.
- 4
Heat the oil in a wide frying pan to a steady medium high heat. Fry the cutlets for 4 to 5 minutes per side until deep golden and cooked through, with no pink. A probe should read 75C.
9 min - 5
Drain on kitchen paper. Lightly toast the buns in the dry pan.
- 6
Spread chilli oil mayo on both halves, then layer lettuce, chicken and pickles. Serve straight away.
Tips
- Butterfly the breasts to an even thickness so they cook through before the coating burns.
- Press the coating on firmly for a craggy, crisp crust.
- Test the oil with a pinch of panko. It should sizzle steadily, not violently.
Storing and freezing
Best eaten fresh. Cooked chicken keeps 2 days in the fridge once cooled within 2 hours. Reheat in a hot oven until steaming hot all the way through.
Questions
Can I bake it instead of frying?
Yes. Spray the coated chicken with oil and bake at 220C for 20 to 25 minutes, turning once, until cooked through.
Can I make it dairy free?
Yes. Use unsweetened soya yoghurt mixed with a little lemon juice instead of buttermilk, dairy free brioche and dairy free mayonnaise.
Is it gluten free?
No. Flour, panko and brioche all contain wheat, so this version is not gluten free.
More made with chinese chilli oil
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
