First, make the marinade. In a bowl smash up the garlic cloves, then add the lemon zest and the buttermilk. Place the butterflied chicken into it and allow to marinade for as long as you can minimum 2 hours.
Once the chicken has marinated, mix 2 pinches of sea salt with the flour, chilli powder and cajun spice in another bowl. Dip each of the chicken breasts into this flour mix and make sure they are coated thoroughly.
Heat a pot filled with about 1-2cm of oil over a high heat. When the oil is hot, place the chicken into the pot and fry until crispy on both sides and fully cooked through.
For the sauce add the buffalo sauce to a saucepan and add the butter and bring to a medium simmer until thickened.
For the sauce add the buffalo sauce to a saucepan and add the butter and bring to a medium simmer until thickened.
Once the chicken is ready place it onto some kitchen paper to drain and sprinkle with a little sea salt. Spoon over the buffalo sauce all over and glaze in the oven for 6-8mins at 180C.
Now build up your burger. Spoon some mayo onto the bun and then place the lettuce, the chicken in the centre and bacon on top. Add more mayo to the top and then place it on. Enjoy.
