Serves 4
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For the chicken

For the coating

To serve

  1. Place a layer of cling film on your work surface and lay the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken to flatten to an even thickness. 
  2. Add the rest of the ingredients for the chicken — except for the buttermilk — to a large bowl and mix to combine. Add the chicken and toss to evenly coat. 
  3. Once coated, add the buttermilk and mix until the chicken is well covered. Refrigerate for a minimum of two hours, or overnight if possible. 
  4. Combine all of the coating ingredients in a wide, shallow bowl. 
  5. Heat the oil in a deep-fat fryer to 165˚C, or add enough to a large saucepan so that it comes 10cm up the sides of the pan. 
  6. Dredge each fillet in the coating, making sure they are evenly coated.
  7. Gently place the chicken in the oil and cook on each side for 5-6 minutes until cooked through. If using a deep fryer, cook for 6-8 minutes. 
  8. Meanwhile, heat the grill to medium and line a baking tray with foil or parchment paper. Toast the buns under the grill until golden. 
  9. Arrange the cooked chicken on the lined tray, then top each with a slice of cheese. Pop under the grill for about one minute, or until the cheese has melted. 
  10. To assemble the burger, spread the mayo onto the bottom bun and the caramelised onion relish onto the top bun. Layer the burgers with lettuce, chicken and tomato slices to serve. 

Nutrition Facts

Per serving: 816k cals, 39.8g fat (12.9g saturated), 53.8g carbs (9g sugars), 57.2g protein, 2.8g fibre, 1.651g sodium 

ChickenDinnerPicnicAmericanSpecial OccasionsCuisinesBarbecueComfort food

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