Fried chicken brioche with elderflower pickled cucumber

Instructions

1. Step 1

   Begin by making the spice mix, as it will be used in both the chicken brine and the crunchy coating. Mix all the ingredients together and store in an airtight container

2. Step 2

   To make the buttermilk brine, stir all the ingredients together in a large bowl along with half of the spice mix. Place the chicken thighs into the brine and mix well. Cover and leave in the fridge overnight (or for at least 1 hour)

3. Step 3

   The next day, begin with the pickled cucumber. Use a mandolin or vegetable peeler to slice the cucumber into thin ribbons. Place in a bowl and pour over the elderflower cordial and white wine vinegar. Leave to quick pickle as you fry the chicken

4. Step 4

   Preheat a deep-fryer or deep pan of oil to 170°C. Prepare the flour coating by mixing the flour, cornflour and remaining spice mix

5. Step 5

   One by one, dip the chicken pieces into the flour, coating evenly, then place in the hot oil. Cook for around 6–8 minutes or until the chicken reaches 75°C with a temperature probe. You will need to work in batches to prevent the oil spilling over and to maintain the correct temperature

6. Step 6

   Halve the brioche buns and toast in a hot dry pan or under the grill. Spread the mayonnaise over the base and top with baby gem. Place the hot fried chicken on top, then drain the pickled cucumber and arrange the ribbons on top of the chicken. Finish with hot sauce and the top of the bread bun and serve up right away