Recipe below video.
Start out with the signature Buffalo sauce. This will also serve as a marinade.
Mix Frank's Red Hot with the dry spices and honey. Whisk well. Splash in some extra virgin olive oil and blend again.
Important: set aside half of the buffalo sauce, as this will serve as your glaze in the end.
With the other half you add 1 dl of buttermilk (skummet kefir). Blend.
Take the skin off the chicken filet and slice it so it has the most surface. See video if you need tip on how to do it. Slice the filet in half so you have 2 x 150 grams. Add to the marinade and cover with clingfilm.
Best result: marinate over night 24 hours
Acceptable: marinate 1-2 hours
Next is making the crust for the chicken.
Add 3/4 of the bowl of Kelloggs Corn Flakes to a blender and run it smooth. Pour into a wide bowl. Hand crush the remaining flakes to get a more textured blend. Mix both. Set aside.
Time to get things cooking.
Take the chicken out of the marinade and pat it dry using propper kitchen paper.
Whip up an egg. Dip the chicken in egg, then in the Corn Flakes crunch.
Cover every part of the chicken, pressing the crunch into all areas.
Heat extra virgin olive oil in a pan. I use 7 of 9 on my stove. When oil is hot, fry the chicken golden on both sides.
Remove the chicken and take the pan off the heat. Wait 1 minute until the pan is slightly cooler and add the Buffalo sauce you set aside earlier. Stir the sauce for 10 seconds and leave it in the pan.
Toast the Brioche buns slightly in the oven. Finely slice red onion and clean the lettuce.
Gently toss the chicken in the Buffalo sauce. It's important to do this just before finishing, to keep the crunch off the chicken.
Plate the burger starting with the bun. Add ranch dressing and melted cheddar. Continue with lettuce and then the chicken. Add red onion and more ranch and cheddar. Enjoy! :)