Serves 4


  • skinless chicken breasts 4

  • buttermilk 350ml

  • 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

  • sliced gherkins


  1. Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.

  2. Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.

  3. Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.

  4. Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.

  5. 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.

  6. Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.

  7. Drain on kitchen paper and keep warm while you fry the rest.

  8. Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.

  9. Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.