- Burger Buns
- Butter Oak lettuce
- Pickles
- Chicken Breast (1 per burger)
- Buttermilk
- Garlic Powder
- Onion Powder
- Turmeric Powder
- Cayenne Pepper
- Curry powder
- Smoked Paprika
- Salt
- Pepper
- Flour
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- Kewpie
- Tomato Sauce
- Diced Gherkins
- Diced Shallots
- Salt & Pepper
- Butterfly out your chicken breast so they are in one even flat piece, then place them in a mixing bowl.
- Pour Buttermilk over the chicken, then add all of your spices and mix to coat evenly. Place in the fridge for at least one hour to marinade.
- While the chicken is marinating it’s time to make the special sauce – combine equal parts kewpie and tomato sauce and then mix in diced shallots & gherkins and season to taste.
- Heat up your oil to 180 degrees celsius, but be sure not to over fill the pot you’re frying in.
- Take the chicken out of the fridge and coat it in some seasoned flour. Be sure to coat them evenly, covering any wet spots. They are now ready to fry.
- Fry one breast at a time depending on the size, keep frying until the chicken is golden brown and floating. Once they are done remove from the oil and place on a wire rack to crispen up, season with a bit of salt as they come out.
- Dry toast up your buns in a pan on medium heat.
- Now it’s time to assemble – sauce the top and bottom buns, lettuce on the bottom, then pickles, place the chicken on the burger and enjoy.
