Buttermilk Fried Chicken Burger

Method

• 1)

  Cut 4 potatoes into 1cm thick chips and boil on the stove until softened. Approx 15-20mins.

• 2)

  Place 4 chicken thighs between 2 sheets of baking and flatten with a meat hammer or rolling pin.

• 3)

  Add 1 egg to 500ml of buttermilk and whisk.

• 4)

  Place chicken thighs in the buttermilk.

• 5)

  To a container with lid add 400g flour, 4 tsp flakey salt, 4 tsp smoked paprika, 2tsp cracked pepper and shake.

• 6)

  Once potatoes are soft, strain them off, drizzle in olive oil and place onto a baking tray lined with baking paper and into the oven at 200C for 45mins or until golden and crispy.

• 7)

  Take one chicken thigh out of buttermilk let excess buttermilk drain off, place in flour container with the lid on and shake. Drop chicken bag into the buttermilk and repeat the flour coating step so its double coated then set aside. Repeat with all the thighs then place all the thighs in the flour container to store them.

• 8)

  Heat rest of your olive oil or preferred frying oil to 175C and place each piece of chicken into the oil one at a time for 5mins of until deep golden.

• 9)

  Once cooked set aside on paper towel and place a piece of swiss cheese on top to melt.

• 10)

  Cut buns in half and place cut side down in a dry hot pan for 30secs or until toasted.

• 11)

  Construct your burger with a dollop of kewpie on the lid and base of buns, your chicken on the bottom, couple of gem lettuce leaves, half a slice avo and add the lid to finish.

• 12)

  Season you fries and add a handful next to each burger.

• 13)

  bon appearce!