You Have to Love Crispy Chicken
Whether it is on a chicken wing or in a sandwich, there is something so right about crispy chicken. This Crispy Chicken, Bacon and Avocado Sandwich is no exception.
It is a quest for me to cook the perfect crispy chicken, without deep frying I hasten to add. I have tried many different techniques (and will continue to do so) but this version was excellent. The credit for this method needs to go to Ted Whitmore (@oddersocks) who kindly shared his process which I think is spot on.
Preparation and Cook
In terms of the prep for this one, you can do it the same day. It involves basting the chicken in buttermilk for 4 hours and then applying the coating and allowing that time to adhere to the chicken. I typically put it back in the fridge to help the coating set. You have the option to double-dip, but I refrained on this occasion.
I used thighs, which I prefer over breasts, as I think it is easier to cook and not dry out. It is the same when I do kebabs, but on occasion, I will do a mix of thigh and breast.
Get the chicken out of the fridge 30 minutes to 1 hour before you want to cook, just to allow the temps to come up a little from sitting in the fridge.
For this cook, I used the BBQ Vortex. It really does help crisp up any food you cook. Rotate the lid every 10 minutes, with the chicken taking around 30 minutes to cook.
I was really impressed by how crispy these were. The coating had taken on some of the smoke, which might not be to everyone’s taste but I really like it. Adding the rub to the flour mix also worked really well. You could definitely taste it but it wasn’t overpowering.
The method for the coating was spot on, so a huge thank you to Ted. This will be the method I will follow in the future with this type of cook and also with other foods where you want a crispy coating.
You can’t go wrong with the tried and tested combo of the Crispy Chicken Thigh, Streaky Bacon, and Avocado.
Crispy Chicken, Bacon and Avocado Sandwich
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
For the Crispy Chicken, Bacon and Avocado Sandwich
- 8 Chicken Thighs (skinless and boneless)
- 250ml Buttermilk
- 150g Natural Breadcrumbs
- 1/3 Cup Plain Flour
- 1/3 Cup Cornmeal
- 2 Tbsp American Ranch Rub (or your fave rub)
- 1 Tsp Paprika
- 1/2 Tsp Onion Salt
- 1/2 Tsp Garlic Salt
- 2 Eggs
- 2 Avocado
- 1 Lime Juiced
- 4 Rashers Streaky Bacon
- Sliced Sweet Gem Lettuce (optional)
For the Texas Ranch Mayo
- 1/2 Cup Mayo
- 1 Tbsp Texas Ranch Rub (from The Smokey Carter)
Make sure you have skinless and boneless Chicken Thighs. I get my butcher to do this. However, I always trim them a little more to get as much of the fat off as possible. Once trimmed put them in a bowl and cover with the buttermilk. Mix well making sure all the chicken is well covered and stick in the fridge for 4 hours (or overnight).
Prepare the ingredients for dipping. I line the various bowls up next to each other with a chopping board at the end ready for the dipped chicken.
- In bowl 1 mix together the Flour, Cornmeal, American Ranch Rub, Onion Salt, and Garlic Salt
- Add the beaten eggs to bowl 2
- In bowl 3 add your breadcrumbs
Wipe some of the buttermilk off the chicken and then start by dipping in bowl 1 making sure you have good overall coverage. Dip into the beaten eggs and then finally roll in the breadcrumbs before placing each piece of chicken on your chopping board.
Once complete stick in the fridge again until you are ready to cook.
Get your chicken out of the fridge 30 – 60 minutes before you want to start cooking, then set up your BBQ.
Once your BBQ is ready to cook on, place the chicken on the BBQ. I always add a wood chunk for a little extra smokiness. If you are using the BBQ Vortex I rotate the lid 120 degrees every 10 minutes to help get an even cook over the chicken.
As a side note, I don’t flip the chicken. It’s up to you if you want to but I find it gets an even cook without flipping and there is no risk of disturbing the coating.
Whilst the chicken is cooking, prepare the Avocado. Scoop out the insides from the 2 avocados and mash well. Add the juice from 1 lime and again mix well. Place to one side until you are ready to plate up.
I would check the internal temp of the chicken every 10 minutes (i.e. as you rotate the lid) as the cooking times may differ depending on the thickness of the chicken and the fuel you are using.
I typically am looking for the temperature to be 75-80°C. This ensures the chicken is cooked, but it still remains juicy. Once the chicken is cooked, remove from the BBQ and place onto one side (in a warming tray if you have one).
Add the streaky bacon to the BBQ. You only need one piece per person. I try to cook it so it is a little crispy but not cooked so much that it is totally brittle. I have found the bacon from my local butcher, Heathfield Manor, is perfect for this.
If you want to make the Texas Ranch Mayo, just mix the mayo and rub together in a bowl. Feel free to play with the amounts you put in as you may like more or less rub. You can also play with the rub you add. I like this Texas Ranch rub, as there is no heat in the rub and I think it goes well with the chicken.
Finally, plate up! Add the mayo to the bottom bun, then add the optional lettuce. Next add the crispy breaded chicken thigh (2 per person) followed by the smashed avocado and finally the streaky bacon. Enjoy!!!