You’ll Need
For the Chicken
4 chicken breast fillets
200ml buttermilk, 1 tsp hot sauce, 1 tsp sea salt, ½ tsp black pepper
Crispy Coating
100g plain flour, 50g cornflour
2 tsp smoked paprika, 1 tsp garlic granules
1 tsp onion granules
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp sea salt
½ tsp black pepper
Oil spray
To Build the Burgers
4 brioche burger buns
4 slices mature cheddar
Shredded iceberg lettuce
Dill pickle slices
Burger sauce or garlic mayo
Optional but Dangerous
Crispy bacon
Jalapeños
Onion rings
Hash browns
Chipotle mayo
Method
Place the chicken breasts between two sheets of baking paper and gently flatten until they're an even thickness.
In a bowl, mix together the buttermilk, hot sauce, salt and black pepper.
Add the chicken and marinate for at least 1 hour, or overnight for the best flavour.
Preheat your air fryer to 200°C.
In a separate bowl, combine the flour, cornflour, smoked paprika, garlic granules, onion granules, oregano, cayenne, salt and black pepper.
Lift each chicken fillet from the buttermilk, allowing the excess to drip away, then press firmly into the seasoned flour mixture until completely coated.
Lightly spray the air fryer basket with oil.
Place the coated fillets into the basket, spray the tops lightly with oil and air fry for 16–18 minutes, turning halfway through, until deeply golden, crisp and fully cooked.
Add a slice of cheddar during the final 2 minutes so it melts beautifully.
Toast the brioche buns for 1 minute in the air fryer.
Build the burgers with lettuce, burger sauce, pickles and the hot crispy chicken fillets.
Serve immediately with fries, slaw or onion rings.