The secret trick to this mouthwatering recipe is coating bread with mayonnaise before toasting – as this forms a super-crisp barrier against the sauce-slicked fried chicken! Perfect for a tasty mid-week meal or served on small crostini style bread to make incredible canapés!



  • 1 cup (240 ml) buttermilk
  • 2 teaspoons kosher (coarse) salt
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sweet paprika
  • 1½ pounds (680 g) boneless, skinless chicken
  • thighs, halved crosswise or cut into strips
  • 1 cup (125 g) all-purpose (plain) flour
  • ⅓ cup (50 g) cornstarch (cornflour)
  • 3 tablespoons barbecue sauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 1–2 tablespoons hot sauce
  • 4–5 cups (950 ml–1.2 L) canola (rapeseed) oil
  • 2 tablespoons toasted sesame seeds
  • Four slices sandwich bread
  • 3 tablespoons mayonnaise, for the bread
  • coarse salt, for the bread



Make the fried chicken:

  1. In a medium bowl, whisk together the buttermilk, 2 teaspoons of the salt, the garlic powder, pepper, and paprika. Add the chicken thighs, cover, and refrigerate for 1 hour or overnight.
  2. In a large bowl, whisk together the flour, cornstarch, and remaining ½ teaspoon salt. In another
  3. large bowl, whisk together the barbecue sauce,  ketchup, honey, and hot sauce and set aside.
  4. Remove the chicken from the buttermilk (discard the marinade). Add the chicken to the flour mixture and turn to coat. Set aside while you heat the oil.
  5. Set a wire rack over a baking sheet lined with paper towels or paper bag. In a large, deep, heavy-bottomed skillet (frying pan), heat the oil over medium-high heat until an instant-read thermometer reads between 360F (180C) and 365F (185C).
  6. Add half of the chicken pieces and fry until both sides are golden brown and the chicken is cooked through, 4–5 minutes per side. Use tongs to transfer the chicken to the wire rack to drain and fry the remaining chicken

Make the toast:

  1. Spread the bread slices with the mayonnaise and sprinkle with salt.
  2. Pan-fry the bread (note that mayonnaise browns faster than butter or oil, so keep a close eye on the toast to make sure it doesn’t burn; if pan-frying, you don’t need to melt butter or add oil to the pan first—the mayo coating on the bread is sufficient for browning).
  3. Place the fried chicken in the bowl with the barbecue sauce mixture and toss to coat.
  4. Sprinkle with sesame seeds, place 1 or 2 chicken pieces on top of each piece of toast, and serve.



Inspired to explore more inventive toast toppings? Then you HAVE to try this…

Taken from Toast: The Cookbook by Raquel Pelzel. Published by Phaidon Press (£14.95)