CRISPY CHICKEN AND BACON BURGERS

What’s not to love about a chicken and bacon combo? The blue cheese mayo and pickles add a little tang while the avocado and lettuce cut the richness.

4 skinless chicken and boneless thighs

1 cup buttermilk 2 cloves garlic, crushed sea salt and ground pepper vegetable oil for cooking 1 cup plain flour 1 teaspoon baking powder

1 teaspoon each dried oregano and ground cumin ½ teaspoon ground chilli TO ASSEMBLE 4 burger buns, halved, toasted and buttered

Blue Cheese Mayo (see recipe below)

8 strips streaky bacon, cooked

shredded lettuce, sliced avocado and pickles

Cut each chicken thigh into two pieces then slash any thicker bits so it’s an even thickness.

Combine the buttermilk and garlic and season with salt and pepper. Add the chicken and turn to coat. Cover and chill for at least 1 hour or up to 24 hours.

Mix the flour, baking powder, oregano, cumin and chilli in a shallow dish and season generously. Lift the chicken out of the buttermilk and coat well in the flour.

Heat 1cm of oil in a large sauté pan.

Cook the chicken for about 3 minutes each side, or until fully cooked through. Don’t have the oil too hot or the crust will burn before the chicken is cooked. Drain on kitchen towels.

TO ASSEMBLE: Spread the buns with mayo then layer up with the remaining ingredients. MAKES 4