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Meg’s Fuddruckers Chicken Sandwich
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Peter cannot believe anyone would order chicken at Fuddruckers, and the episode treats it as one more reason to be disappointed in Meg. I went through the scene frame by frame and the build she gets is a genuinely good sandwich.
The details that matter are all hers. A thigh rather than a breast, so it survives the fryer. Milk soured with lime, which does the same job as buttermilk. A double dredge — flour, back into the milk, flour again — which is what makes the crust craggy instead of smooth. And on top of it, one enormous lettuce leaf and a raw onion ring, both cold, both crunchy. Eight and a half. Peter was yelling out of habit.
Ingredients
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- Chicken thigh1 boneless chicken thigh
- Milk200 ml milk
- LimeJuice of half a lime
- All-purpose flour150 g plain flour
- Paprika1 tsp paprika
- Garlic powder1/2 tsp garlic powder
- Burger bun1 burger bun
- Mayonnaise3 tbsp mayonnaise
- Iceberg lettuce1 large lettuce leaf
- White onion1 thick ring of raw white onion
- Vegetable oilOil, for frying
- SaltSalt
- Black pepperBlack pepper
Recipe
- 1Stir the lime juice into the milk and leave it a minute to thicken and curdle. Put the chicken thigh in and refrigerate it for a couple of hours.
- 2Season the flour with paprika, garlic powder, salt and pepper.
- 3Lift the thigh out and dredge it in the flour, dip it back into the milk, then dredge it a second time. The double coat is what gives the crust its texture.
- 4Fry at 175°C until deep golden and cooked through, about 6 minutes, and drain it.
- 5Spread a thick layer of mayonnaise on the bottom bun.
- 6Lay one big lettuce leaf over the mayo, then the hot chicken.
- 7Finish with a thick raw onion ring and close it.
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