Gluten Free Festive Crunchy Buttermilk Chicken Burger

Pour the buttermilk into a bowl and add the chicken thighs, leave to soak for at least 3 hours but ideally overnight, this helps the chicken stay super tender.

When you are ready to make your gluten free buttermilk chicken burger, in a bowl place your gluten free plain flour, cornflour, herbs and spices and mix well. Add 3tbsp of the buttermilk from your chicken to the gluten free flour blend, this will help create crispy bits on the outside, just roughly stir it round so some bits clump together.

Make sure you have a plate or rack ready to rest your chicken on. Take one thigh at a time and dip into the gluten free flour coating, dip back into the buttermilk and coat again with the gluten free flour blend. One dip is fine, but by double dipping you create a crispier coating.

Once all three chicken thighs are coated, pour your vegetable oil in a frying pan, enough that you can shallow fry your burgers, and heat for a few minutes until super hot. Using tongs, place your thighs into the hot oil and cook for about 5 mins on each side, until the chicken is thoroughly cooked through and the outside is golden and crispy. I use a food thermometer to check it is cooked all the way through.

While waiting for your chicken to cook through you can get the rest of the burger parts ready. The bacon and pigs in blanket need cooking, I just do them under the grill. Slice your gluten free brioche rolls in half, add your greenery of choice to the bottom. Slice your camembert or brie.

When your chicken is ready, remove from the oil and place on kitchen towel to drain off excess fat, then lift onto your burger base, top with the cheese, then bacon and a dollop of cranberry sauce. If you like add the pig in a blanket here too, but if you have skewers handy, add the top of your bun then stick it on the top, sticking the skewer through the middle to hold it in place.

Serve with chips, and whatever other sides you would like!