Crispy buttermilk chicken topped with smoky chipotle mayo, avo and corn salsa.

Serves: 4
Preparation time: 30 minutes (plus marinating time)
Cooking time: 20 minutes
Difficulty: Moderate

Ingredients

Buttermilk Marinade

4 chicken breasts, flattened
2  C (500 ml) buttermilk
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) cayenne pepper
Salt and pepper, to taste

Corn Salsa

2 corn on the cob
1 avocado, peeled and cubed
½ red onion, finely chopped
1 lime, zested and juiced
Small handful coriander, washed and chopped

Pickled Cucumber

1 small cucumber, shaved
½ C (125 ml) vinegar
½ C (125 ml) water
1 Tbsp (15 ml) sugar
1 tsp (5 ml) salt

Chipotle Mayo

½ C (125 ml) mayonnaise
2 tsp (10 ml) chipotle spice mix (or paste)
1 lime, zested and juiced
1 small garlic clove, grated

Coating & Frying

1½ C (375 ml) flour
2 Tbsp (30 ml) cornflour
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic powder
Oil, for frying

To Serve
4 sesame seed burger buns, sliced and buttered

Method

Buttermilk Marinade

Combine all ingredients, add the chicken and marinate for at least 4 hours or overnight.

Corn Salsa

Boil the corn for 6 mins in salted water, then drain and pat dry. Char the corn over an open gas flame until slightly blackened. Slice off the kernels and combine with avocado, onion, lime juice and coriander. Season and mix gently.

Pickled Cucumber

Heat the vinegar, water, sugar and salt until dissolved. Pour over cucumber and set aside for 20–30 minutes.

Chipotle Mayo

Mix all ingredients until smooth and season to taste.

Coating & Frying

Combine the dry ingredients. Remove the chicken from the marinade, allowing any excess to drip off, then coat thoroughly in the flour mixture, pressing the coating firmly onto the chicken. Set aside to rest for 15 minutes.

Heat oil in a deep-sided frying pan over medium heat until it reaches frying temperature (about 170–180 °C). Fry the chicken in batches until golden and cooked through, reaching an internal temperature of 74 °C.

To Serve

Slice the buns and butter each side, then toast in a clean frying pan until golden. Spread chipotle mayo onto the bun bases, top with fried chicken, corn salsa and pickles. Close and serve immediately.