After having his mind suitably blown by tasting some of the best real fried chicken New York had to offer, Irish man, Garrett FitzGerald, set up his pop-up fried buttermilk chicken shack at hip food markets across London. 50,000 chicken buns (and no doubt happy customers) later, Butchies has become one of Time Out’s most popular street food stalls to try in London. Chicken buns are already soaring in popularity in the US, and with Danny Meyer’s Shake Shack recently adding them to the menu, Garret predicts them be next big thing, this side of the water! Follow @Butchies_London on instagram to find out more.
Serves 4 
30 mins + marinade time Rate this recipe
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1 1/2 cups buttermilk
1.1 lbs boneless chicken thighs
Sunflower oil, for frying
1/2 cup plain four
1 tsp dried oregano
1 tsp paprika
2 tsp cayenne pepper
1 tsp garlic powder
Sea salt and ground black pepper
To serve:
4-6 brioche burger buns, toasted
Guacamole, to serve
Smoked streaky bacon, cooked
4-6 tbsp mayonnaise
1 tbsp Chipotle hot sauce
½ head iceberg lettuce, shredded
350ml buttermilk
500g boneless chicken thighs
Sunflower oil, for frying
100g plain four
1 tsp dried oregano
1 tsp paprika
2 tsp cayenne pepper
1 tsp garlic powder
Sea salt and ground black pepper
To serve:
4-6 brioche burger buns, toasted
Guacamole, to serve
Smoked streaky bacon, cooked
4-6 tbsp mayonnaise
1 tbsp Chipotle hot sauce
½ head iceberg lettuce, shredded
Bowl
Large high-sided pot
