After having his mind suitably blown by tasting some of the best real fried chicken Harlem had to offer, Irish man Garrett FitzGerald set up his pop-up fried buttermilk chicken shack at hip food markets across London.

Some 50,000 chicken buns later, Butchies has become one of Time Out's most popular street food stalls in London.

Chicken buns are already popular in the US (Danny Meyer’s Shake Shack recently added them to the menu), and FitzGerald predicts they will be the next big thing.

For inspiration, see @Butchies_London on Instagram.

In a bowl, mix together the buttermilk and chicken pieces. Cover and leave in the fridge for two hours or overnight, if possible. When you are ready to cook the chicken, heat a large high-sided pot over a medium heat and fill with 3-4 inches of oil. Heat to 350 degrees Farenheit (175 degrees Celsius).

Mix the flour, oregano, paprika, cayenne pepper, garlic powder, sea salt and ground black pepper on a large plate.

Remove the chicken pieces from the buttermilk and dredge in the seasoned flour. Shake off any excess, then place the chicken in the pan to fry.

Cook for about 10 minutes on either side until they are cooked through and have a good golden brown colour. Remove from the pan using a slotted spoon and drain on a plate lined with kitchen paper.

Mix together the mayonnaise with a few drops of chipotle hot sauce. Assemble the sandwiches by spreading a dollop of hot mayo across one bun and a dollop of guacamole on the other. Pile up the sandwich with lettuce, streaky bacon and chicken and press together. Enjoy.