A take on the infamous Howlin’ Ray’s chicken burger! Use chicken thighs for a juicy, tender burger.

Equipment needed: large saucepan
Cook time: 10 minutes
Serves: 4

What you’ll need

For the chicken:

• 4 chicken thighs, boneless and skinless 100ml buttermilk
• 1 lemon
• 200g plain flour
• 4 tbsp cornflour
• 1 tsp garlic powder
• 100ml The Crafty Brewing Co. Saison
• Frying oil

For the slaw:

• 50g mayonnaise
• 2 garlic cloves, crushed
• 1⁄4 head iceberg lettuce, thinly sliced 4 gherkins, thinly sliced

To serve:

• 8 slices Milbona Cheesy Singles
• 50g mayonnaise
• 1 tbsp American mustard
• 4 brioche burger buns
• 2 large tomatoes, sliced
• French fries or chips
• Sea salt and freshly ground black pepper

Method

1. Mix the buttermilk and lemon zest in a medium bowl. Add the chicken thighs to this and leave in the fridge to marinate for at least two hours or overnight.

2. Mix together the flour, cornflour and garlic in a wide dish, season.

3. Heat the frying oil in a large, wide saucepan over a medium heat to reach 160°C.

4. Add half the flour mix to a separate dish then whisk in the beer to one of these until smooth. Dip the chicken thighs into the flour mix and dredge to coat in flour. Then immediately into the beer batter.

5. Gently add the chicken to this and fry for 6-8 minutes until golden and cooked through. Remove onto a tray lined with kitchen paper using a slotted spoon or tongs and immediately top with the cheese.

6. To make the slaw, mix together the mayonnaise with a squeeze of lemon juice and the garlic. Toss through the lettuce and gherkins.

7. Mix the mayonnaise and american mustard together in a small bowl.

8. To serve, spread the mustard mayonnaise on the base bun, followed by the tomato, top with the chicken, a generous amount of slaw and the top bun. Serve with some crispy fries if you like.