Ingredients

  • 6 brioche buns, toasted
  • 6 Skinned boneless chicken breasts
  • 500ml Buttermilk
  • 400g self raising flour
  • 2 tsp celery salt
  • 2 tsp dried oregano
  • 2 tsp cayenne pepper
  • ½ tsp ground nutmeg
  • 3 tsp garlic salt
  • 3 tsp onion salt
  • 2 tsp dried thyme
  • Black pepper
Charred Sweetcorn and Tomato Relish
  • 100g cherry tomatoes, cut into quarters
  • 1/2 bunch of spring onions, finely chopped
  • 1 whole sweet corn in the husk
  • 100ml sweet chilli sauce
  • ¼ bunch mint and coriander, roughly chopped
  • 1/2 red onion peeled and diced
Slaw
  • 1/4 white cabbage, shredded
  • 1/4 red cabbage shredded
  • 1 tsp sea salt
  • 4 tbsp sour cream
  • 1 small bunch mint and coriander, chopped
  • 1 green chilli chopped
  • 2 limes, juice and zest
To serve
  • Tomatoes
  • Sliced pickles

Method

Put the cabbage into a bowl with the salt for 10 minutes. Wash, drain and mix with remaining ingredients.

Coat the chicken in buttermilk, cover and pop in the fridge overnight.

Heat a pan of oil or a deep fat fryer to 170c.

Mix the flour with all the spices.

Drain chicken from the buttermilk and coat in seasoned flour.

Fry in batches for 6 to 8 minutes until golden and crispy and then drain on kitchen paper.

Dry fry the sweetcorn, add all the remaining ingredients and cook for 5 minutes.

To serve, pile the chicken onto buns, top with slaw, relish, lettuce tomatoes and pickles.

Ingredients

  • 6 brioche buns, toasted
  • 6 Skinned boneless chicken breasts
  • 500ml Buttermilk
  • 400g self raising flour
  • 2 tsp celery salt
  • 2 tsp dried oregano
  • 2 tsp cayenne pepper
  • ½ tsp ground nutmeg
  • 3 tsp garlic salt
  • 3 tsp onion salt
  • 2 tsp dried thyme
  • Black pepper
Charred Sweetcorn and Tomato Relish
  • 100g cherry tomatoes, cut into quarters
  • 1/2 bunch of spring onions, finely chopped
  • 1 whole sweet corn in the husk
  • 100ml sweet chilli sauce
  • ¼ bunch mint and coriander, roughly chopped
  • 1/2 red onion peeled and diced
Slaw
  • 1/4 white cabbage, shredded
  • 1/4 red cabbage shredded
  • 1 tsp sea salt
  • 4 tbsp sour cream
  • 1 small bunch mint and coriander, chopped
  • 1 green chilli chopped
  • 2 limes, juice and zest
To serve
  • Tomatoes
  • Sliced pickles

Method

Put the cabbage into a bowl with the salt for 10 minutes. Wash, drain and mix with remaining ingredients.

Coat the chicken in buttermilk, cover and pop in the fridge overnight.

Heat a pan of oil or a deep fat fryer to 170c.

Mix the flour with all the spices.

Drain chicken from the buttermilk and coat in seasoned flour.

Fry in batches for 6 to 8 minutes until golden and crispy and then drain on kitchen paper.

Dry fry the sweetcorn, add all the remaining ingredients and cook for 5 minutes.

To serve, pile the chicken onto buns, top with slaw, relish, lettuce tomatoes and pickles.