Ingredients

2 large chicken breasts

Sunflower oil, for deep-frying

2 tbsp smoked paprika

2 tsp garlic granules

½ tsp chilli powder

½ tsp black pepper

1 tsp dried oregano

500ml buttermilk

3 tbsp pickle juice (from gherkin jar)

150g plain flour

150g cornflour

6 tbsp mayonnaise, plus extra for the buns

1–2 tbsp hot sauce (such as buffalo)

4 slices burger cheese

4 brioche burger buns

4 medium gherkins, sliced lengthways

Instructions

Step 1: Combine smoked paprika, garlic granules, chilli powder, black pepper, and dried oregano in a small bowl to make the spice mix. Set aside.

Step 2: Whisk buttermilk with pickle juice, 1 tsp salt, and one-third of the spice mix in a container. Cut each chicken breast into two uneven pieces. Flatten each piece between baking parchment with a rolling pin until about 2cm thick. Submerge chicken pieces in the buttermilk mixture, cover, and chill for at least 4 hours or up to 24 hours.

Step 3: Mix plain flour, cornflour, remaining spice mix, and 1 tsp salt in a shallow dish to create the coating.

Step 4: Combine mayonnaise with hot sauce to taste for the spicy mayo sauce. Set aside.

Step 5: Heat sunflower oil in a deep pan to 175°C or until a piece of bread turns golden quickly. Using tongs, remove chicken from marinade, dredge in the seasoned flour mixture, and carefully lower into the hot oil. Fry 2 pieces at a time for 5 minutes until golden and crispy. Drain on kitchen paper.

Step 6: While warm, top each fried chicken piece with a slice of cheese and keep in a low oven on a rack while frying remaining chicken.

Step 7: Split burger buns and spread cut sides with mayonnaise. Toast in a frying pan until golden and crisp.

Step 8: Assemble burgers by spreading spicy mayo on bottom buns, adding chicken with melted cheese, layering gherkin slices, spreading sauce on top buns, and closing burgers. Serve immediately with napkins.

Tips & Variations

For extra heat, increase the chilli powder in the spice mix or use a spicier hot sauce in the mayo.

Substitute brioche buns with potato rolls or pretzel buns for a different texture.

Marinate the chicken overnight for deeper flavor and a more tender texture.

Use low-fat mayonnaise and bake the chicken instead of frying for a lighter version.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for juicier burgers. Flatten and marinate them the same way, but adjust cooking time slightly if needed.

What’s the best way to check if the oil is hot enough for frying?

Heat the oil to 175°C if you have a thermometer. Alternatively, drop a small piece of bread in the oil—if it browns quickly within a few seconds, the oil is ready.