Franks RedHot spicy chicken burger

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1. Flatten chicken breasts to a thickness of approx. 2 cm. Allow to marinade in the buttermilk for 1 hour, or best results overnight.
2. Combine flour, cayenne and garlic on a plate. Season with a little salt then coat chicken breasts one at a time in the seasoned flour.
3. Heat oil to 170°C and fry chicken in batches for around 5 minutes until golden and cooked through. Drain on kitchen towel.
4. Warm buns through, spread with the Frank’s RedHot Spicy Mayo, top with the chicken, cheese and lettuce, then serve.