Recipe: A Hefty Buttermilk Fried Chicken Sando Direct From Sydney’s Sandoitchi

By Rick Stephens
21st Jul 2021

It’s no question sandwiches are having somewhat of a renaissance at the moment, and there are some damn good options out there. Try to recreate that magic at home, however, and one quickly realises there’s a little more two it than just slapping three fillings between some bread.

We’re here to tell you, though, that it can be done—at least with a little help from head chef/owner at Sydney’s Sandoitchi, Pureephat 'Bhas' Kraikangwan, who’s sharing the recipe on his Buttermilk Fried Chicken Sando.


First Marinade

  • 1kg Maryland deboned with skin 
  • 20ml fish sauce 
  • 10g palm sugar pound into small pieces 
  • 30g coriander roots 
  • 20g garlic 
  • Whole white pepper
  • One punnet of lemongrass
  • Sea salt a pinch
  • Water 100g

Second Marinade

  • 800ml Buttermilk 
  • 10g Cajun spice 
  • 5g Garlic powder
  • 5g Onion powder
  • 5g Cinnamon powder
  • 3g Clove powder
  • 10g Smoked paprika powder 
  • 10g Black pepper powder
  • 10g Coriander seed powder
  • 5g Chill powder

Chill Mayo Sauce

  • 200g Japanese mayonnaise
  • 50g chilli Sriracha
  • 1tsp of mixed spices from second marinade


  • Thick cut milk-white bread or wholemeal
  • Unsalted Butter

Pickled Cucumber (Optional)

  • 200g Baby cucumber 
  • 10g Salt 
  • 100g Sugar 
  • 100ml White vinegar
  • 500ml Water
  • 5g Limestone paste
  • One small sheet of Konbu
  • 10ml Yuzu juice 

A fried chicken sando covered in spices.


First Chicken Marinade

  1. Clean the chicken with vinegar and drain it well.
  2. Pound the garlic, coriander roots, whole white pepper, a pinch salt and lemongrass with mortar and pestle until it becomes a fine paste.
  3. Marinate chicken with the paste and then add the fish sauce, palm sugar, and water.
  4. Remove chicken and marinated liquid into a vacuum pack and leave in the fridge. Marinate for one day.

Second Chicken Marinade

  1. Mix all the powder together.
  2. Remove chicken from the vacuum pack, add buttermilk and add spices. Mix well.  
  3. Marinate for another day.


  1. Coat the chicken all over in plain flour and leave in the fridge for 10 minutes before frying.
  2. Deep fry at 190 degrees until cooked.

Chill Mayo Sauce

  1. Mix the Japanese mayonnaise, chilli Sriracha and mixed spices. 
  2. Keep in a small bowl for preparation.

Pickled Cucumber (Optional)

  1. Wash the baby cucumber and drain well.
  2. Bring water to the boil, add sugar, white vinegar, limestone paste mix until sugar is dissolved.
  3. Set the side of the liquor until cold.
  4. Add liquid to cover the baby cucumber, pickle at room temperature for 2 days.


  1. Trim crusts off bread.
  2. Spread the butter on both sides of the bread, add the chill mayo on both sides and place the cooked chicken on the bread.
  3. Cut in half, then garnish with mixed spices and add the pickled cucumber to the plate.

Now, head down to Melbourne and make Capitano’s famed vodka pasta.

Image credit: Sandoitchi

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