Courtneys Fried Chicken Burger
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Courtneys Fried Chicken Burger
Recipe by Courtney Roulston
Ingredients
4 Coles brioche burger buns, sliced, toasted
buttermilk chicken
4 x Coles chicken thighs, flattened 1cm thick
300ml buttermilk for soaking
1.5 cups plain flour
1 tsp each salt and black pepper
1 tsp dried oregano
1 tsp garlic powder
2 cups Squeaky Gate extra virgin olive oil for frying
special sauce
3 heaped tbsp whole egg mayonnaise
2 tsp american mustard
½ small white onion, grated
1 tbsp gherkin relish
½ tsp sweet paprika
to serve
1 cup iceberg lettuce, finely shredded
4 dill pickles, sliced
Method
Place the chicken thighs into a bowl and cover with the buttermilk and a pinch of sea salt. Refrigerate and leave to soak for 3-4 hours, or can be left overnight.
Mix the special sauce ingredients together in a bowl and set aside.
Mix the flour, salt, pepper, oregano, and garlic powder in a bowl.
Drain the chicken from the buttermilk and coat generously in the flour mixture. Leave the chicken at room temperature on a tray for 10-15 minutes for the flour mixture to become slightly wet.
Heat oil to 160 degrees C in a frying pan. Cook the chicken for 3 minutes each side, or until golden and crisp. Drain on kitchen paper and season with salt.
Place a spoon of the special sauce onto the base of toasted buns. Top with the lettuce, pickles, fried chicken and a little extra sauce. Serve warm.
