Tom Kerridge's Fried Chicken Burgers with Blue Cheese Mayo
Fried buttermilk chicken makes for classic basket pub food, so why not use the concept in a burger? Here Tom briefly marinates succulent chicken thighs in a Cajun-flavoured buttermilk then coats and fries them to crispy perfection. Accompanied by a blue cheese mayo, these burgers are lush!
Ingredients
For the Fried Chicken:
For the Blue Cheese Mayo:
To Assemble:
Method
- On a board, gently bash each chicken thigh fillet with a rolling pin to flatten it out to an even thickness; this will help them to cook evenly.
- Place the chicken thighs in a dish and spoon over the buttermilk, Cajun spice mix, garlic powder and some salt and pepper. Mix well with your hands until the chicken is well coated and then leave to marinate for 30 minutes.
- For the blue cheese mayo, mix all the ingredients together in a small bowl until smoothly blended.
- Mix the flour and cornflour together in a shallow dish and season well with salt and white pepper. Dip one of the marinated chicken thigh fillets into the flour to coat and scrunch the chicken into the flour on both sides, to give the coating some texture. Now put the chicken back in the buttermilk marinade and coat lightly, then return to the dry mix and scrunch again for an extra layer of texture. Lay the coated chicken on a tray. Repeat with the other chicken thigh fillet.
- Heat a 3 -4cm depth of oil in a medium sauté pan to 170C (check with a thermometer). When the oil is hot, carefully lower in the chicken fillets and cook for 3 -4 minutes on each side. Remove and drain on kitchen paper.
- To assemble the burgers, halve and toast the burger buns. Spread both cut surfaces with the mayonnaise. Lay a fried chicken fillet on each bun base and top with the lettuce. Place the bun lids on top and tuck in… enjoy!
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