Breadcrumbed thighs are less hassle than battered, and you can prepare them in advance – just bring them out of the fridge before you want to cook them, otherwise they’ll take longer.
Each coating layer needs to be seasoned – the flour, eggs and breadcrumbs. If the thighs are big you may need to halve them before putting them into the buns.
Offer ketchup, corn salsa, mustard – whatever extras you want – on the side.It’s best to put someone else on bun duty, so you can focus on cooking the chicken while they’re doing the toasting.Prep time: 20 minutes, plus marinating time | Cooking time: 8 minutesSixFor the sauceWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph.
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