This is my spin on the McChicken sandwich. The buttermilk tenderises the chicken and gives
an amazing crunch to the outside of the meat.
Serves 2
Ingredients
4 cloves of garlic
Zest of 1 lemon
3 sprigs of thyme
300ml buttermilk
2 free range chicken breasts, butterflied
sea salt
250g flour
1 teaspoon chilli powder
1–2 teaspoon garlic powder
rapeseed oil
low-fat mayonnaise
1 tbsp of sweet chilli sauce
2 wholemeal/brioche burger buns
Method
First, make the marinade. In a bowl smash up the garlic cloves, then add the lemon zest, the thyme sprigs and the buttermilk. Place the butterflied chicken into it and allow to marinade for as long as you can.
Once the chicken has marinated, mix 2 pinches of sea salt with the flour, chilli powder and garlic powder in another bowl. Dip each of the chicken breasts into this flour mix and make sure they are coated thoroughly.
Heat a pot filled with about 1–2cm of oil over a high heat. When the oil is hot, place the
chicken into the pot and fry until crispy on both sides and fully cooked through.
Alternatively you can drizzle the chickenwith oil, place on a baking tray and bake in a
preheated oven at 200ºC/400ºF/gas mark 6 for 15 minutes.
Once the chicken is ready place it onto some kitchen paper to drain and sprinkle with a little sea salt.
Now build up your burger. Spoon some mayo onto the wholemeal bun and then place the crispy chicken in the centre. You can top this with sliced tomatoes, a little gem lettuce or, for a super treat, some crispy smoked streaky bacon.