Shannon Bennett's crisp buttermilk & harissa chicken burger
makes
4
Crisp buttermilk & harissa chicken burger
“Chicken burgers taken to the next level” – Shannon Bennett.
Ingredients (15)
- 1 cup (250ml) buttermilk
- 2 tbs harissa
- Juice of 1 lemon
- 4 large (about 200g each) chicken thighs
- 1 cup (150g) plain flour
- 1⁄4 cup (35g) cornflour
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp sumac
- 1 Lebanese cucumber, thinly sliced crossways (we used a mandolin)
- 1 tsp caster sugar
- 1⁄2 cup (125ml) whole-egg mayonnaise
- Sunflower oil, for deep-frying
- 1 butter lettuce, leaves separated
- 4 large burger buns, halved, lightly toasted
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Mix buttermilk, 1 tbs harissa, half the lemon juice and 3 tsp salt flakes in a bowl. Add chicken, turn to coat and place in fridge to marinate for 30 minutes (or even overnight).
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2.Combine flour, cornflour, garlic powder, coriander, sumac, 2 tsp salt flakes and 1⁄2 tsp ground black pepper in a bowl. Set aside.
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3.Combine cucumber, remaining lemon juice, sugar and 1⁄2 tsp salt flakes in a bowl and set aside for 15 minutes to lightly pickle.
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4.Combine mayonnaise and remaining 1 tbs harissa in a small bowl.
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5.Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 170°C (a cube of bread will turn brown after 20 seconds). In 2 batches, remove chicken from buttermilk and place in flour, turning to coat. Fry for 7 minutes or until crisp and cooked through. Drain on paper towel and loosely cover with foil while you cook remaining chicken.
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6.Spread cut sides of buns with harissa mayonnaise, top bases with lettuce, drained cucumber and chicken. Sandwich with tops.
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