Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Combine the spice mix ingredients. Put the chicken, 1 tbsp of the spice mix, 1 tsp salt, the buttermilk and 3 tbsp pickle liquid from the jar of gherkins into a food bag. Leave to marinate for 4 hours in a fridge (or preferably overnight). Remove from the fridge 1 hour before cooking, to bring to room temperature.
When you are ready to fry the chicken, put the flour, cornflour and the remaining spice mix in a shallow bowl and combine.
Heat groundnut oil no more than 1/3 full in a large pan until it reaches 180C or a cube of bread browns in 30 seconds.
Take the chicken thighs out of the marinade, shake any excess off then dredge thoroughly in the spiced flour mix.
Carefully lower the chicken into the oil and fry for 4 minutes each side until deep golden brown and crisp. If the pan isn’t large enough to fry 4 at once, do in batches and keep the fried chicken warm on a rack in a 180C/fan 160/gas 4 oven.
Brush the buns with melted butter then put cut-side down on a griddle pan until charred and crisp. Heat the glaze ingredients in a small pan, whisking to combine.
To assemble, lay some gherkins on the bottom of each bun. Top with a chicken thigh, drizzle with some glaze then put the bun top on and eat straightaway.