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Donal Skehan's recipe with some edits
Print Recipe
Course Main Course
Servings 4 people

Ingredients
  

  • 8 Skinless chicken thigh fillets
  • 400 ml Buttermilk
  • 100 g Bread crumbs or Crushed Corn Flakes
  • 2 tbsp Plain Flour
  • Pinch Black Pepper
  • Sunflower oil spray
  • 2 tbsp Vegetable oil
  • 1 tsp Harissa Chili Paste
  • 1 Medium Onion Cut into rings
  • 2 tbsp Shaoxing wine or use rice wine
  • 1 tsp Sesame oil
  • 4 Burger buns lightly toasted
  • 1 Iceberg lettuce shredded
  • 3 tsp Funky Monkey Spice Bag Mix any will do

Instructions
 

  • Preheat the air fryer to 180°C/350°F.
  • In a bowl, cover the chicken thighs with buttermilk.
  • Add the bread crumbs / corn flakes, 2 tsp of Spice Bag spice mix, all of the flour and a pinch of black pepper to a plate or bowl and mix well.
  • Lift each chicken thigh piece with tongs, allowing any excess buttermilk to drip off and toss in the breadcrumb/spice mix, leaving each aside on a plate once coated.
  • Line the air fryer with a sheet of parchment paper and add in the chicken thigh pieces, spraying all over with the oil.
  • Cook for 15 mins until cooked through. Flip once close to the end.
  • Place a large frying pan over a high heat and once smoking, add the vegetable oil. When the oil is hot, add the Harissa chilli paste and onion rings and stir-fry for 3–5 minutes until the onions are tender and translucent, before pouring in the Shaoxing wine and sesame oil. Sprinkle with a teaspoon of the spice mix.
  • To assemble, slather toasted burger bun with mayonaise and add some shredded lettuce. Place a piece of chicken on top, along with a spoon of the fried onion and top with bun lids.

Notes

Based on this one from RTE = https://www.rte.ie/lifestyle/recipes/2023/1214/1421997-donal-skehans-spice-bag-chicken-buns/
Keyword Chicken