Succulent buttermilk chicken breast topped with Emmental cheese, crisp iceberg lettuce, and a fiery kick from Frank’s RedHot Spicy Mayo. An ideal choice for a standout main or premium burger option.
Ingredients
Procedure
- Flatten chicken breasts to a thickness of approx. 2 cm. Allow to marinade in the buttermilk for 1 hour, or best results overnight.
- Combine flour, cayenne and garlic on a plate. Season with a little salt then coat chicken breasts one at a time in the seasoned flour.
- Heat oil to 170°C and fry chicken in batches for around 5 minutes until golden and cooked through. Drain on kitchen towel.
- Warm buns through, spread with the Frank’s RedHot Spicy Mayo, top with the chicken, cheese and lettuce, then serve.
CHEF’s TIP
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Why not try adding fresh slaw to the burger for an extra crunch!
