Buttermilk Fried Chicken Sandwich with Hot Honey Cured Egg Yolk and Furikake Chips

To make the cured egg yolks, begin by making the hot honey. Add all of the ingredients, apart from the apple cider vinegar, to a pot over medium heat

Bring to a gentle simmer, then turn off the heat and leave the honey to infuse for 2 minutes

Stir through the apple cider vinegar, then transfer to a container to cool for 4 hours

Meanwhile, separate the yolks from the egg whites. Place the yolks into a container, leaving enough room so that they are not overlapping

Pour the cooled hot honey over the egg yolks, making sure they are fully submerged

Cover with a lid, and leave in the fridge for 1-2 days to cure

Combine the buttermilk, salt and pepper in a sealable ziplock bag or bowl and add the chicken thighs. Seal or cover and refrigerate for at least a few hours or up to overnight

To make the pickled onions, combine the hot tap water, vinegar, sugar and salt, stirring to dissolve the sugar

Add the onions and set aside to pickle

For the chips, peel the potatoes and then cut them into thick slices. Cut those slices into batons

Place the sliced potatoes in a colander, then rinse them under cold water to remove some of the starch

Place the chips in a pan and cover with cold water. Add the vinegar – this helps the chips to keep their shape during cooking – and some salt

Boil the potatoes for 6 minutes, or until just tender (test with the tip of a knife)

Drain the potatoes, taking care not to break them up as you do so, then pat them dry. The chips can now be stored in the fridge for up to two days

When ready to fry the chicken, heat enough oil to deep-fry the chicken thighs in a heavy-bottomed, high-sided pan. Heat the oil to 170°C

Whisk together the flour, cornflour, garlic powder, paprika, turmeric and some salt then spread it on a plate

Take the chicken out of the bag and pat dry. Dredge in the seasoned flour mix, then dip in buttermilk, then dredge again until completely coated in flour

Drain the cooked chicken on a wire rack or kitchen paper

Lower the dredged chicken into the oil. Fry for around 10 mins, or until the chicken reaches 73°C at the thickest part. The oil should stay at around 140°C throughout cooking

When you’re ready to cook the potatoes, heat a separate pan of oil for deep-frying to 140°C. Cook the chips in small batches until they are soft but not breaking up, about 8 minutes. Make sure you gently stir the chips every so often to avoid them sticking together. Remove the softened chips from the oil and drain on paper towel

Bring the potato oil up to 180°C. Add the chips again – it’s fine to do a few slightly larger batches this time – and cook for 4 minutes or until golden brown

Drain the cooked chips on kitchen paper and season with salt and furikake

To serve, spread mayonnaise over each half of the bread, then top the bottom of the bun with coleslaw and pickled onion. Add the fried chicken and finish with a cured egg yolk. Serve with the furikake chips on the side