Uber Crispy Chicken burger with Fennel Slaw (makes 4 burgers)
6 boneless skinless chicken thighs
1 cup yogurt
1 cup milk
100g 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 yogurt and shake off any excess marinate. Place the spice rub onto a plate and roll the chicken around the mix until well covered.
Heat a cast iron frypan 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 bulb 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 add sea salt.