Buttermilk fried chicken burger

Ingredients

• 4 skinless chicken breasts
• 350ml buttermilk
• 100g plain flour
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 tsp cayenne pepper
• 1 tsp garlic powder or granules
• vegetable oil, for frying

TO SERVE

• 6 tbsp mayonnaise, mixed with 1 tbsp chipotle hot sauce
• 4 brioche buns, halved and toasted
• 6 tbsp guacamole
• ¼ iceberg lettuce, shredded
• 8 rashers smoked streaky bacon, cooked until crisp
• sliced gherkins

Method

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.