Spicy Honey Butter Crispy Chicken Buns

May 06

The beauty of these crispy chicken buns is that they don’t require a deep fat fryer. We recently tried out an airfryer for the first time and these crisp up beautifully in one, but will cook in a hot oven on a baking sheet just as nicely.

Serves 6
30 mins

Method

1. 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. Set aside.
2. Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the rest of the coating ingredients to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
3. Pour the dry mix in a large wide shallow bowl. One by one using tongs, dip each marinated chicken pieces (shaking off any excess) in the dry mix until coated on all sides.
4. 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).
5. 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.
6. 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.
7. To assemble: spread the toasted bun with mayonnaise, add shredded romaine lettuce, pickles, chicken and top the other bun. Serve immediately.

6 chicken thighs

250ml/1 cup buttermilk

For the coating:

75g cornflakes, crushed to a fine crumb

3 tbsp plain flour

1 tsp chilli powder

1 tsp garlic powder

1 tsp dried oregano

For the sauce:

60g butter

200g buffalo hot sauce

3 tbsp honey

To serve:

6 brioche buns, toasted

Pickles (long thin slices)

Shredded romaine lettuce

Salt and pepper

You'll Need

Air fryer, mixing bowl, wide shallow bowl, freezer bag