BUTTERMILK CHICKEN BURGER

Serves 4

INGREDIENTS

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• 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

TO SERVE

• 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

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METHOD

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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.