For the pickled cucumbers: 
Using a vegetable peeler, create cucumber ribbons. 
Place ribbons in a glass jar. 
Heat vinegar, water, sugar and Cape Herb & Spice Sea Salt in a small saucepan. 
Bring to a simmer and then pour over the cucumbers. 
Allow to cool and then keep in the fridge. 
For the chicken: 
Gently pound the thick end of each chicken breast with a meat mallet or rolling pin until the 
breast is an even thickness.

Trim off the tail end of each breast so they are slightly larger than each bun and fit nicely. 
Keep the offcuts- marinade and fry them for incredible little crunchy chef snacks! 
Whisk buttermilk, eggs and Cape Herb & Spice Korean Style BBQ Rub together. 
Add the chicken. 
Cover and marinate in the fridge overnight. 
If you do not have the time - aim for a two hour minimum marinade to tenderise and flavour 
the chicken. 
When ready to cook - preheat frying oil to 170˚C. 
In a wide, shallow bowl, whisk together the flour, cornstarch and a good sprinkle of Cape 
Herb & Spice Korean Style BBQ Rub, to season. 
Spoon ± 3-4 tablespoons of buttermilk marinade into the dry ingredients and mix. 
This will create craggy little lumps that will turn into delicious crispy bits once fried. 
Remove chicken from marinade and coat in the dry ingredients. 
Fry chicken breasts for 2 minutes per side, turning once. 
Drain on paper towel and then transfer to a wire rack to finish the remaining cooking.

To serve: 
Slice buns in half and spread with butter. 
Toast in a non-stick frying pan until golden brown. 
Spread a little mayonnaise on the top and bottom of each bun. 
Add a generous pile of lettuce and then the fried chicken. 
Top with pickled cucumber ribbons and the top bun and enjoy!