Spicy Honey Butter Crispy Chicken Buns
Servings:
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Ingredients
Instructions
Nutrition
| 400 g | Chicken thighs | |
| .5 head | Lettuce | (romaine) |
| 250 ml | Buttermilk | |
| 6 | Burger buns | |
| 1 tsp | Oregano | |
| 1 tsp | Chili powder | |
| 1 tsp | Garlic powder | |
| 2 | Pickles | |
| 4 tbsp | Mayonnaise | |
| 75 g | Cornflakes | |
| 200 g | Hot sauce | |
| 3 tbsp | Honey | |
| 3 tbsp | Flour |
- Prepare the ingredients: slice the pickles into long, thin slices. In a large bowl, mix the buttermilk with a generous season of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the flour and spices to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
- Arrange chicken in the air fryer basket and lightly brush the top with olive oil. Place the basket back in set to chicken mode and cook according to your air fryer instructions (approx. 20 minutes).
- While the chicken cooks, make the sauce. In a large pan, melt the butter, hot sauce and honey on a low heat until combined and slightly thickened. Once the chicken is cooked, dip the chicken directly in the hot sauce pan and coat the chicken on all sides, using a spoon to douse.
- To assemble: spread the toasted bun with mayonnaise, add shredded romaine lettuce, pickles, chicken and top the other bun. Serve immediately.
Fat:
44g
Saturates:
10.6g
Sugars:
33.4g
Protein:
38.4g
Carbs:
105.6g
Fiber:
4.4g
80.7%
Calories
106.7%
Carbs
45.2%
Protein
110%
Fat
17.6%
Fiber