- 2 x 8oz (225g) boneless, skinless chicken breasts, cut in half lengthways
- 1 cup (240ml) buttermilk
- 1 cup (250ml) vegetable oil, for shallow frying
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Pinch of hickory wood chips
- 1/4 cup (60g) aioli
- 1 tablespoon sliced jalapenos, chopped
- 4 butter lettuce leaves
- 4 slices cheddar cheese
- Pickle slices
- 4 brioche or hamburger buns, cut in half
- Place chicken and buttermilk in a bowl. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the liquid. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds or until vessel is filled with a dense smoke. Remove hose and reseal plastic wrap. Refrigerate overnight.
- To make jalapeno aioli, place aioli and jalapenos in a small bowl and mix to combine. Season. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the aioli. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
- Line a baking tray with paper towels and set aside.
- Heat oil in a deep frying pan until it reaches 350F or if you add a wooden spoon to the oil the oil will start to bubble.
- Place flour, baking powder, cayenne pepper, smoked paprika, onion powder and garlic powder in a large bowl and mix to combine. Drain the chicken from the buttermilk, dredge in flour mixture and cook in batches for 3–5 minutes, turning occasionally or until crisp and chicken is cooked through. Place chicken on lined baking tray.
- Spread the base of the buns with smoked jalapeno aioli. Top with crisp chicken, butter lettuce, cheese, and pickles.
Tip: Jalapeno aioli can be kept in the refrigerator for up to 2 weeks.