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Serves 4


  • 4 Irish chicken thigh fillets, boneless with skin off
  • 4 brioche buns
  • 8 slices of  Irish white cheddar cheese or cheese squares
  • 1/4 iceberg lettuce, shredded

Chicken flour:

  • 200g plain flour?
  • 1 level tsp sweet paprika
  • 1 level tsp garlic powder
  • 1 level tsp ground coriander
  • 2 level  tsp sea salt
  • 1 level  tsp black pepper

Spicy seasoning:

  • 1level tbsp smoked paprika?
  • 1level tbsp cayenne pepper?
  • 1level tbsp garlic granules?
  • Pinch of sea salt
  • 30g Irish butter

Burger sauce
For the mayonnaise:

  • 400ml sunflower oil
  • 2 egg yolks
  • 1level tbsp Dijon mustard
  • 1level tbsp vinegar

To finish:

  • 50g mayonnaise
  • 50g ketchup?
  • 50g dijon mustard?
  • 4 level tbsp pickled jalapeño, diced
  • 4 level tbsp finely chopped pickles, diced
  • vinegar




  1. Mix the chicken flour, flour the chicken thighs and set aside in the fridge for an hour to create a glue-like coating.
  2. Remove from the fridge and re-coat the thighs in the flour. Place in a hot pan with a good amount of oil. Cook gently for 5 mins on each side until golden brown and crispy. Check temperature with a skewer on lip, it should be hot to touch.
  3. To make the mayonnaise, hand blend the egg, mustard, vinegar in a container. Slowly add the oil, while blending, until a thick emulsion forms.
  4. While the chicken is frying, mix the mayonnaise, ketchup, mustard, jalapenos and pickles. Half the brioche buns and arrange for assembly. Spoon the sauce on the base of each bun.
  5. Melt the butter and add the spice blend, cook over heat for 1 minute. Remove the chicken from the pan when ready and season in the spiced butter
  6. Place the two cheese on top of each thigh when warm and transfer them to the toasted bun.
  7. Season lettuce with salt and pepper and place it on the melted cheese. Top off the sandwich with the second half of the bun and serve.