BUTTERMILK CHICKEN BURGER
skinless chicken breasts 4
plain flour 100g
dried oregano 1 tsp
smoked paprika 1 tsp
cayenne pepper 2 tsp
garlic powder or granules 1 tsp
vegetable oil for frying
mayonnaise 6 tbsp, mixed with 1 tbsp chipotle hot sauce
brioche buns 4, halved and toasted
guacamole 6 tbsp
iceberg lettuce 1/4, shredded
smoked streaky bacon 8 rashers, cooked until crisp
Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.
Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.
Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.
Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.
Drain on kitchen paper and keep warm while you fry the rest.
Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.
Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.