The beauty of these crispy chicken buns is that they crisp up perfectly in an air fryer, but will cook in a hot oven on a baking sheet just as nicely if you don't have one.

INGREDIENTS

• 6 chicken thighs, boneless

For the marinade:

• 250ml buttermilk
• 1 tsp chilli powder
• 1 tsp garlic powder
• 1 tsp dried oregano

For the coating:

• 75g cornflakes
• 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, cut in long thin slices
• Romaine or iceberg lettuce, shredded
• Mayonnaise
• Sea salt
• Freshly ground black pepper

METHOD

1. Begin by making the marinade. In a large bowl, mix the buttermilk with the dry ingredients and a generous season of sea salt & 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 piece (shaking off any excess) into the dry mix until coated on all sides.
4. Arrange the chicken in the air fryer basket and lightly brush the top with olive oil. Insert the basket back into the airfryer and cook according to your air fryer instructions - approx. 20 minutes until crispy.
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 lettuce, pickles, chicken and top with the other bun. Serve immediately and enjoy!