Last night was burger night in the Van de Elzen household. Still being in lockdown l challenged myself to make the tastiest chicken burger or what is sometimes called a “Dirty Bird!”
Uber Crispy Chicken burger with Fennel Slaw (makes 4 burgers)
- 6 boneless skinless chicken thighs
- 1 cup yoghurt
- 1 cup milk100gm cornflour
- 100gm plain flour
- 2 tsp chilli flakes or powder
- 1 tsp dried thyme
- 2 tsp oregano
- ½ tsp cracked pepper
- 2 tbsp sweet paprika
- 2 tbsp smoked paprika
- 1 tsp ground coriander
- 4 tsp salt
- 1 tbsp garlic powder (optional)
- Oil for frying
6 burger buns
Chilli sauce if you want a bit more spunk!
Place the chicken into a bowl and cover with the milk and yoghurt, refrigerate for up 6 hours.
Mix all the dry ingredients together to make up the spice rub.
Preheat the oven on fan bake to 180*c.
Remove the chicken from the yoghurt and shake off any excess marinade. Place the spice rub onto a plate and roll the chicken around the mix until well covered.
Heat a cast-iron fry pan with a good amount of oil (4 tbsp) Carefully fry the chicken pieces in small batches, trying not to over-crowd the pan. Repeat with the rest of the chicken pieces adding more oil if required. Place the chicken pieces onto a roasting tray and then into the oven until cooked. Checking after 10 minutes. While the chicken is cooking get busy with the slaw, toasting your buns and pouring a nice glass of hazy IPA.
Simple fennel coleslaw
- ½ white cabbage
- ½ red cabbage
- 1 blub of fennel
- 1 carrot, cut into ribbons with a potato peeler
- 2 tbsp mayonnaise
- Juice of I small lemon
- Salt and cracked pepper
Combine all the ingredients together in a bowl and sea salt