Best-ever chicken burger


These tasty gourmet burgers are perfect for autumn nights on the road

Serves 6 prep and cook time 45 minutes (+ refrigeration time) 

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  • 6 large (1kg) chicken thigh fillets
  • 1½ cups (375ml) buttermilk 
  • 1½ cups (225g) plain flour
  • 2 tablespoons ground paprika
  • 1 tablespoon onion salt
  • 2 teaspoons celery salt
  • ½ teaspoon freshly ground white pepper
  • 2 teaspoons caster sugar
  • Oil, to deep-fry
  • 6 streaky bacon rashers, rind removed 
  • 6 sourdough buns 
  • Mayonnaise, sliced grape tomatoes and baby rocket, to serve
  1. Combine chicken and buttermilk in a large shallow dish. Refrigerate for 30 minutes.
  2. Combine the flour, paprika, onion salt, celery salt, pepper, and sugar in a plastic bag.
  3. Remove the chicken from the buttermilk. Add the drained chicken pieces, one at a time, to the spice mixture. Shake to coat in the spice mixture, then gently shake away any excess (you don’t want to remove too much).
  4. Add oil to a large deep frying pan to one-third full; heat to 180°C. Cook chicken, in batches, for about five minutes, turning regularly, or until cooked through. Remove from the pan and transfer to a wire rack or paper towel.
  5. Meanwhile, cook bacon under an oven grill until crisp; remove to wire rack or paper towel.
  6. Top buns with chicken, bacon, mayonnaise, sliced tomatoes and rocket.Not suitable to freeze or microwave.

Not suitable to freeze or microwave. 

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