Fried chicken is probably my favourite of all the fast foods. When I hear the mere mention of fried chicken I have to get some. Now don't get me wrong, I love the old colonel but it can be a bit pricy, especially if you're a greedy pig like me. So I've got a really simple, cheap and tasty fried chicken sandwich you can make at home for just £1.50 each! So not only are you getting hot & fresh tasty fried chicken, it's also not going to break the bank, which is a god send for us all right now.

I opted for breasts, but if you want to make this even cheaper, you can use boneless thighs. You can also use whatever condiments, salad, cheese etc you like.

To make my fried chicken sandwich you will need:

Makes 4

For the marinade

• 2 medium sized chicken breasts

• 5-6 tbsp of plain natural yoghurt

• 2 garlic cloves

• 1/2 tsp white pepper

• 1 tsp dried sage

• 1 tsp chilli powder

• 1/4 tsp MSG

• 1/2 tsp salt

• About 50ml of juice from the pickles (or lemon juice)

For the seasoned flour

• 5-6 tbsp of plain flour (all purpose)

• 1 tsp white pepper

• 2 tsp garlic granules

• 1 tsp chilli powder

• 1 tsp smoked paprika

• 2 tsp dried sage

• 1/2 tsp MSG

• 1 tsp salt

• Oil for frying

Extras

• 4 brioche buns

• Cheese slices

• Lettuce

• Mayonnaise

• Pickles

• Sriracha

• Honey

Method:

Prepare the chicken

1. Cut the chicken breasts into tender sized strips and place into a bowl. Add the minced garlic and add the pepper, sage, chilli powder, MSG, salt, the yoghurt and pickle juice.

2. Mix everything together until well combined. Then cover the bowl with cling-film, and pop in the fridge for a good 1-2 hours. This helps tenderise the chicken and makes sure all those herbs and spices get deep into the chicken.

Make the flour dredge

1. Get yourself a big container with a lid and add the flour, pepper, garlic granules, chilli powder, smoked paprika, sage, salt and MSG. Then mix that all together ready for dredging.

Coat the chicken!

1. After the chicken has had a good hour or two in the fridge, take it out and add the chicken pieces to the flour dredge. Make sure to shake off a little of the yoghurt mix so the flour doesn’t become too wet.

2. Once you’ve added all of your chicken pieces to the container, place the lid on tightly and give it a good shake about. This is a great way to coat the chicken as it means you don’t have to get your hands dirty, and it gives the chicken a nice even coating. Once the chicken has been fully coated in the seasoned flour they are ready to go.

Fry the chicken

1. Take a frying pan and add about half an inch of vegetable or sunflower oil. Heat the pan up to a medium heat, being careful it’s not too hot else the coating on the chicken will burn.

2. Add your chicken pieces to the pan laying away from you. Fry in batches for around 2-3 minutes each side until cooked through and the coating is nice and golden brown.

3. Once cooked take the chicken out of the pan and place on a wire rack to drain off any excess oil. Leave to cool slightly as they will be hotter than the devils arse crack!

Assemble the sandwich

1. Take the bottom half of your bun (you can toast them first if you like). Add some mayo, lettuce a slice of cheese then top with a couple of those fried chicken strips.

2. Finally add a little sriracha or chilli sauce, a drizzle of honey and a couple of pickles. Add the top half of your bun and away you go!

Serve with fries and a big fat milkshake or enjoy on It’s own