Serves 4
Prep: 30 mins | Cook: 20 mins
Crunchy, juicy, cheesy - better than takeaway and perfect for a weekend treat!
Chicken & Brine
- 2 large chicken breasts
- 500ml buttermilk
- 3 tbsp gherkin pickle juice
- Salt
- Oil for deep frying (e.g. sunflower)
Spice Mix
- 2 tbsp smoked paprika
- 2 tsp garlic granules
- ½ tsp chilli powder
- ½ tsp black pepper
- 1 tsp dried oregano
Coating
- 150g plain flour
- 150g cornflour
Sauce
- 6 tbsp mayonnaise
- 1–2 tbsp hot sauce (e.g. buffalo)
To Serve
- 4 brioche burger buns
- 4 slices burger cheese
- 4 medium gherkins, sliced
- Extra mayo for buns
Method (Simplified)
- Mix spices. In a bowl, combine all spice mix ingredients.
- Brine the chicken. Mix buttermilk, pickle juice, salt, and ⅓ of the spice mix. Cut chicken breasts in half (into thinner + thicker pieces). Flatten with a rolling pin to about 2cm thick. Add to brine, cover, and chill for at least 4 hours (up to 24 hrs).
- Prep coating. Mix plain flour, cornflour, remaining spice mix, and a pinch of salt. In another bowl, mix mayo + hot sauce for the burger sauce.
- Fry chicken. Heat oil in a deep pan (5cm deep, 175°C). Coat each chicken piece in the flour mix, then fry for about 5 mins until golden and crisp. Place on paper towel to drain, top with cheese, and keep warm.
- Toast buns. Spread mayo on cut sides and toast in a frying pan until golden.
- Build your burgers. Sauce, chicken, gherkins, more sauce, and top bun. Serve hot with napkins!
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