This is killer recipe for when you’re hungover. It contains the three essential hangover curers:
2. Fried stuff
Perfect. It takes a little time, but that just makes the eating all the more better. You don’t have to eat this in a crusty baguette, try it with just salad or pasta even. It does go really well with my super simple gherkin salad though, for a little extra tang.
You can use chicken breast for the escalope but the thighs are sooo much cheaper, and have a lot more flavour.
If you can’t get hold of buttermilk, make it yourself if you like by mixing 250ml semi-skimmed milk with 1 tbsp lemon juice or white wine vinegar.
Some parts of the recipe adapted from Kitchen by Nigella Lawson
For 2 sandwiches, you will need:
For the buttermilk chicken escalope:
2x skinless, boneless chicken thighs (or just gently remove these yourself)
1x 284ml buttermilk (available at Waitrose, or see introduction)
1 tsp sea salt
1 tsp dried thyme
80g Parmesan cheese
Oil for frying such as rapeseed or vegetable
For the blue cheese sauce
100g blue cheese
3-4 tbsp buttermilk or full fat milk
1 tsp Worcestershire sauce
For the gherkin salad
1/2 red pepper
1/2 yellow pepper
2 tbsp pickle juice fromt the gherkin jar
1/4 of a baguette each
Handful of rocket per person
Condiment of choice (ketchup obvs)
Lay out a sheet of cling film and spread out your boneless, skinless chicken thigh so it’s in a single layer. Place another piece of cling film over the top of the thigh and grab a rolling pin. Bash the thigh until it’s nice and thin, but still keeping it whole.
Pour the buttermilk into a bowl and place the thighs in so they’re nice and covered by the mixture. Cover with cling film and place in the fridge for at least 30 mins, or as long as possible.
Make your blue cheese sauce in the meantime. Mash your blue cheese with a fork and spoon in your buttermilk, whisking until you get your desired constancy. Add your Worcestershire sauce and whisk again, then place in the fridge until needed.
To make your gherkin salad, simply dice all of the ingredients evenly and pour over the pickle juice, stirring through.
In a shallow dish, big enough to fit the chicken pieces, mix the breadcrumbs, salt, thyme and Parmesan. Once the chicken is ready, lift out of the buttermilk and place into the dish, coating in breadcrumbs, one at a time.
Heat the oil in a frying pan. We’re not deep frying, so just enough that the base of the pan is completely covered. Once hot, fry the chicken for about 3 mins per side. Line a plate with kitchen roll and place them on to drain once finished.
To assemble, cut your baguette in half and spread one side with your blue cheese sauce, and one side with your condiment (or both with blue cheese if you fancy). Place your rocket on the bottom layer, then your crispy chicken, then your gherkin salad. Place on the baguette lid, then use your cocktail sticks to hold in place. Enjoy!