Directions

1. Put one cup of flour in a bowl and put it to the side.

2. Add another 2 cups of flour into a separate bowl and add Cayenne Pepper and Signature Rub.

3. With the remaining cup of flour add to a clean bowl with egg, buttermilk and pickle juice and whisk until all combined. Put this thick mixture aside for dredging.

4. Butterfly chicken breast lengthways and pound out until all level in height.

5. Dip chicken in unseasoned flour, then into the buttermilk/egg/pickle and flour mixture. Then coat chicken in signature/cayenne seasoned flour.

6. Heat vegetable oil in a large fry pan or deep fryer until 350F/176c and fry chicken until deep golden brown and internal temperature hits 165f/ 73c

7. Rest chicken on wire rack

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1. Finely chop onion, bacon to 1cm width.

2. Fry bacon off on medium heat with no oil, until golden but still soft enough to chew.

3. Remove all bacon fat from the pan with paper towel. Add onion, garlic and saute until onions become translucent.

4. Add brown sugar, worcestershire and chicken stock and reduce heat to low. Reduce mixture down until you can see the bottom of the pan when scraping with a wooden spoon.

5. Add It’s a Vinegar sauce and diced brisket and reduce until sticky.

6. Chop lettuce and toast milk buns. Add Sorta White sauce on bottom of buns and add lettuce. Build sandwiches and enjoy!