- 4 skinless chicken breasts
- 350ml buttermilk
- 100g plain flour
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- Wilson’s Canola Oil for frying
- Peri Mayonnaise
- 4 Burger Buns halved and toasted
- Smoked streaky bacon 8 rashers, cooked until crisp (optional)
- Sliced gherkins
- Chopped spring onion
Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.
Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.
Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
Fill a large pan no more than a third full with Wilson’s Canola Oil and heat to 175C.
Cook the chicken, in batches, for 4-5 minutes turning halfway, until deep golden brown.
Drain on kitchen paper and keep warm while you fry the rest.
On your bottom roll, layer with gherkins, then add your chicken breast, the bacon (optional), coleslaw, a big spoon or two of your Peri Mayo and sprinkle some spring onion on before adding the top of your burger bun. Enjoy!
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