Buttermilk Chicken Burger

Method

1. First, make the marinade: In a bowl smash up the garlic cloves, then add the lemon zest, thyme sprigs and the buttermilk. Place the butterflied chicken into it and allow to marinate for as long as you can.
2. 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.
3. 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 chicken with oil, place on a baking tray and bake in a pre-heated oven at 200°C/400°F/gas mark 6 for 15 minutes.
4. Once the chicken is ready place it onto some kitchen paper to drain and sprinkle with a little sea salt.
5. 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.