Buttermilk fried chicken BURGER

Farrah’s Wrap of your choice, we used Premium White.

Buttermilk Fried Chicken:
4 chicken thighs (may need to cut in half)
1 cup buttermilk
1 cup flour
½ cup breadcrumbs
2 tsps of each; cayenne pepper, ground cumin and paprika (or you can use a packet of Farrah’s Crispy Chicken Spice Mix)
1-2 cups oil (for frying)
Salt and pepper to season

Cheese, sliced
1 cup lettuce, shredded
1 cup spinach leaves

To serve:
Guacamole
Chipotle Mayo

Place chicken and buttermilk in a bowl. Let marinate for 20 minutes in the fridge. Season with salt and pepper.

In a medium sized pot, heat oil ready for frying.

Combine flour, breadcrumbs and spices in a bowl. Remove chicken from buttermilk and gently toss in the flour mixture. Dip chicken back into the buttermilk and then again into the flour, so they are double coated.

Place chicken into the hot oil and fry until golden brown and cooked through (about 10 minutes).
Place a slice of cheese on to the chicken while it’s still hot so that it melts.

Fold your wrap into a pocket by folding the wrap in half and then in half again (see our Tips & tricks page for step-by-step instructions).

Fill the pocket with the lettuce and fried chicken on one side and the spinach and guacamole on the other side. Drizzle with chipotle mayo.

Serve with fries for the real burger and fries feel!