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Southern Fried Chicken Burgers
The delicious combination of crispy, spicy batter and succulent chicken – this is what makes this burger a favourite.
- Yields: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 20 mins
Ingredients
Chilli Aïoli
2 fresh garlic cloves
4 garlic cloves, roasted
a pinch of salt
2 egg yolks
1 ½ Tbsp (22.5 ml) lemon juice
½ tsp (2.5 ml) mustard (optional)
4⁄5 (200 ml) oil (extra virgin or combination of veg/olive oil)
2⁄5 C (100 ml) peri peri oil
pinch of pepper
Coleslaw
100 g mayonnaise
juice of a ¼ lemon
1 tsp (5 ml) mustard
¼ small red cabbage, finely sliced/shredded
¼ small white cabbage, finely sliced/shredded
4 carrots, peeled and grated
2 spring onions, sliced
salt and pepper
Southern Fried Chicken
Marinade
600 ml buttermilk
6 garlic cloves, peeled and sliced
2-4 Tbsp (30-60 ml) fresh coriander (root
included), chopped
¼ tsp (1.25 ml) paprika
1 small chilli, chopped
salt
¼ tsp (1.25 ml) black pepper
¼ tsp (1.25 ml) white pepper
¼ tsp (1.25 ml) chilli powder
1 spring onion, sliced
1 tsp (5 ml) thyme, chopped
600-800 g de-boned chicken thigh or breast
(if using breast cut into two thinner pieces lengthwise)
Seasoned Flour Coating
200 g flour
1 tsp (5 ml) salt (to taste)
1 tsp (5 ml) black pepper
1 tsp (5 ml) paprika
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) dried parsley
1 tsp (5 ml) celery salt (optional)
oil for deep frying
To Assemble
4 sesame buns, sliced
butter
1 C (250 ml) ice berg lettuce, shredded
1 C (250 ml) coleslaw
4 portions Southern fried chicken
100 g shaved pineapple, lightly grilled
2 large pickled gherkins, thinly sliced
¼ C (60 ml) chilli aïoli
Method
Chilli Aïoli
Crush the garlic and the salt to a fine paste.
Combine the garlic, egg yolks, lemon juice and mustard in a bowl. Whisk until foamy. Gradually add the oils in a thin stream, whisking continuously until incorporated and thick. Taste and adjust seasoning. Note: the peri peri oil can be quite strong, the quantity can be reduced and replaced with regular oil if prefered.
Coleslaw
Combine the mayonnaise, lemon juice, and mustard together.
Place all of the remaining ingredients into a bowl. Pour in the mayonnaise and mix to combine.
Southern Fried Chicken
Marinade
Pour the buttermilk into a deep cup/bowl and blend with a
stick blender.
Add the garlic, coriander, paprika, chilli, salt, pepper chilli powder, spring onion and thyme and continue to blend
until smooth.
Pour the buttermilk mix over the portioned chicken, cover and leave to marinate overnight in the fridge.
Seasoned Flour Coating
Sift together the flour, salt, pepper, paprika, cayenne pepper, parsley and celery salt, if using.
Dip the marinaded chicken pieces into the flour mix to coat. Set aside to rest for 30 minutes before frying.
Heat the oil to frying temperature in a deep fryer or
deep-sided saucepan.
Fry the chicken pieces until golden brown. If the pieces
of chicken are large, finish cooking in the oven until
cooked through.
While the chicken is frying, grill the pineapple under a hot grill until it starts to caramelise.
To Assemble
Butter each bun top and bottom and toast in hot pan or grill until warmed through and crispy.
Scatter shredded lettuce followed by a spoonful of coleslaw onto each bun base. Top with fried chicken, grilled pineapple and sliced gherkin.
Top with chilli aïoli and finish off with the top of bun.
