Ingredients
Serves: 8
- 2 chicken breasts
- 400ml Buttermilk
- 100g Plain Flour
- 1 teaspoon Cayenne Pepper
- 2 Teaspoons Paprika
- Pinch Salt
- Oil, to fry in deep fat fryer
To serve
- 4 Baps or buns of your choice
- 4 Leaves Iceberg lettuce
- 8 Streaky bacon rashers
- 8 Slices of gherkin (Optional )
- 4 Tablespoons mayonnaise
Method
- Heat the oil in deep fat fryer.
- Grill the bacon until crispy.
- Cut each breast by slicing through the middle to create a butterfly style then cut in half.
- Place in a bowl and cover with the buttermilk. Allow to marinade for at least 90 minutes.
- Mix the flour, cayenne, paprika and salt.
- Remove chicken from buttermilk and place one at a time into the flow mix to coat each piece.
- Cook two pieces at a time in the hot oil until golden brown and thoroughly cooked.
- Toast the baps or buns and assemble the burger with dollop of mayo on base of bun, then chicken, lettuce, bacon and slices of gherkin followed by the bun top.
Brian's Tip: Add chipotle sauce to the mayonnaise
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