Sat, 11 September 2021
Charlo the Chef
Ingredients:
4 chicken fillets skinless and boneless
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
1 pint buttermilk
30g plain flour
1 egg
Salt
Freshly ground black pepper
220g panko breadcrumbs
Bang Bang mayonnaise
8 tbsp of good quality mayonnaise
2 tbsp honey
2 tbsp chilli garlic sauce
1 tsp smoked paprika
4 burger buns
Optional toppings:
Baby gem leaves, sliced beef tomato, red onion, gherkins
Method:
Preheat oven to 180c/160c Fan/Gas Mark 4.
Place chicken fillets into freezer bag and bash till flattened a little.
Add the garlic powder, onion powder, smoked paprika, buttermilk, egg, flour, salt and pepper to chicken.
Mix well in the freezer bag and leave to marinade for 30 mins in the fridge.
Remove one chicken fillet at a time and coat chicken fillet in the panko breadcrumbs till fully coated.
Heat oil in fryer to medium heat.
Place chicken fillet into the oil and seal till golden colour.
Remove from the oil and place on baking tray into preheated oven, cook fully for 25 min
While chicken burgers are cooking, make the bang bang mayonnaise.
Place the mayonnaise, honey, chilli garlic sauce and smoked paprika into a bowl and mix until combined.
Once chicken is fully cooked, remove from oven, add a couple of spoonfuls of bang bang mayo into a separate bowl and mix with the chicken fillet to coat the crumb crust.
Toast buns and assemble with baby gem leaves, beef tomato, chicken fillet and more bang bang sauce. Enjoy.
