Fried chicken burger
|4||chicken thighs — boneless and skinless|
|500 ml||plain yoghurt|
|1 tsp||black pepper|
|1 tsp||smoked paprika|
|1 tsp||chilli powder — or Cajun spice|
|1 tsp||garlic powder|
|oil — for deep-frying|
|1-2 tsp||chilli sauce|
|1 tsp||lemon juice|
|sweet and sour pickles|
|4||burger buns — toasted|
In a big bowl mix chicken thighs with yoghurt, milk and salt.
Cover with cling foil. Let it marinate for one hour in the fridge.
In a big bowl mix flour, cornstarch, salt, black pepper, smoked paprika powder, garlic powder and chilli powder.
Remove the chicken thighs one by one from the yoghurt mixture.
Coat the thighs one at a time in the flour mixture. (Press firmly the flour mixture to coat well)
Set aside the coated chicken thighs.
Pour frying oil in a deep pot and let it start to heat.
Check if the oil is ready to fry. (160°C-175°C)
Fry the chicken for 8-12 minutes while gently flipping occasionally until it’s golden.
Fry the chicken in small batches to keep the temperature constant.
Place the chicken cooked on a wire rack. (Internal temp 74°C)
Mix the sauce ingredients in a bowl and assemble the fried chicken to your liking.
Reprinted with permission from Kevin Obwar from Come Dine With Kevin, follow along on Instagram for more.