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Recipe:
Serves 4
Prep time 20 min
Total time 30 min
Chicken brine:
• 1kg or 8 chicken tenderloins
• 500ml buttermilk
• 2 tbspn cooking/kosher salt
Flour mix (I recommend pre-mixing this at home)
• 1.5 cups self-raising flour (no issue using gluten-free flour)
• 1/2 cup cornflour
• 1/2 tbspn thyme
• 1/2 tbspn basil
• 1/3 tbspn oregano
• 1 tbspn celery salt
• 1 tbspn black pepper
• 1 tbspn dry mustard
• 1 tbspn cumin
• 4 tbspn paprika
• 1 tbspn garlic salt
• 3 tbspn white pepper
• 1/2 tbspn MSG (or 2/3 tbspn salt)
Burger ingredients
• 4 potato buns
• ½ red onion sliced to rings
• 2 tbspn red wine vinegar
• Salt and pepper
• ¼ of a red cabbage sliced finely
• 6 dill pickles, sliced
• Egg mayonnaise
• Spicy sweet chilli sauce or chilli jam
Directions:
• Place the red onion and sliced pickles in a bowl with some salt, pepper and red wine vinegar and leave for at least 15 minutes (there is no maximum, they are great a week later).
• Heat the oil to 180deg in a wok or camp oven.
• Remove the chicken from the buttermilk and drop immediately in the flour mix - don’t let the buttermilk drain off, the more the merrier.
• Ensure the chicken is thoroughly coated in flour, especially in any cracks. The messier, the crispier.
• Carefully place the chicken in the oil 2 pieces at a time and fry until golden brown, this should take around 6 minutes. Let the chicken rest for 2-3 min and ensure the internal temperature is above 65 degrees (use a meat thermometer). If it isn’t hot enough, put it back in the hot oil for 45 sec- 1 min.
• Toast the inside of your buns over the fire, then build your burger in the following order: base of the bun, 2 chicken tenderloins, red cabbage, pickles, red onion, generous squeeze of egg mayo, sweet chilli to taste, top bun.
10 сен 2024
