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Nailed It: Wazza takes on the beloved Portuguese chicken burger

Name: Simple Portuguese chicken burger recipe
Yield: 5
Ingredients: 2 tbs plain flour; 1/2 cup fine breadcrumbs; ½ tsp smoked paprika; 3 large or 5 small chicken breasts; 1/3 cup sunflower oil; 2/3 cup mayonnaise; 4 slices gouda or provolone cheese; 1 1/2 cups iceberg lettuce, shredded; 3/4 cup milk, warmed; 7g sachet dried yeast; 4.00 tbs caster sugar; 300g bread flour or plain flour, plus extra if needed; 50g chopped unsalted butter, softened; 1 egg yolk combined with 1 tbs water; 2 tsp sesame seeds; 1/3 cup extra virgin olive oil; 1/3 cup red wine vinegar; 10 birds eye chillies, 8 deseeded; 4 garlic cloves; 20g ginger; Zest & flesh of 1 lemon; 1 tsp smoked paprika; Pinch of salt

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by Warren Mendes

delicious. team

Nov 20, 2019

Welcome to our third episode of Nailed It! The rules are simple: recreate a cult classic dish from scratch and pass a taste test. For this round, we challenged Wazza to take on the famed Portuguese chicken burger - an Aussie chicken shop classic. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel from 12pm, here: youtube.com/deliciousaustralia

2 tbs plain flour
1/2 cup fine breadcrumbs
½ tsp smoked paprika
3 large or 5 small chicken breasts
1/3 cup sunflower oil
2/3 cup mayonnaise
4 slices gouda or provolone cheese
1 1/2 cups iceberg lettuce, shredded

Milk bun

3/4 cup milk, warmed
7g sachet dried yeast
2 tbs caster sugar
300g bread flour or plain flour, plus extra if needed
50g chopped unsalted butter, softened
1 egg yolk combined with 1 tbs water
2 tsp sesame seeds

Peri peri sauce

1/3 cup extra virgin olive oil
2 tbs caster sugar
1/3 cup red wine vinegar
10 birds eye chillies, 8 deseeded
4 garlic cloves
20g ginger
Zest & flesh of 1 lemon
1 tsp smoked paprika
Pinch of salt

Method

1.

For the milk buns, place the warm milk, yeast and sugar in the bowl of a stand mixer and set aside for 5 minutes until frothy. Add the flour with 1 tsp salt and use the dough hook attachment to mix until smooth and elastic. With the motor running, add the butter and mix for 6-8 minutes until combined and smooth. Add a little extra flour if needed to bring the mixture together. Transfer dough to a greased bowl and set aside for 1 hour in a warm place to prove. Divide the dough into 5 pieces and, with floured hands, roll into balls. Place on a lined tray and set aside for a further 40 minutes or until doubled in size.
2.

Preheat oven to 180°C. Combine the egg yolk with 1 tbs water and brush over the buns, then scatter with sesame seeds. Bake for 10 minutes or until puffed and golden. (When baking, throw a little water at the bottom of the oven to create steam, this will help form a slight crust on the bread.)
3.

For the peri peri sauce, place all the ingredients in a small food processor and process until finely chopped. Transfer the mixture to saucepan over medium heat and stir for 6-8 minutes or until thickened. Remove from heat and set aside to cool.
4.

Combine the flour, breadcrumbs and paprika and 1 tsp salt in a bowl. Set aside. Slice the chicken breasts horizontally into 1cm-thick slices. Place each piece between 2 pieces of baking paper and pound to flatten slightly, then lightly coat each slice in the flour mixture.
5.

Heat 2 tbs oil in a large frypan over medium-high heat. In batches, cook the chicken for 2 minutes each side, pressing down with a spatula until golden, cooked through and starting to char. Add extra oil if needed. Transfer to a plate.
6.

Split the buns, then spread the base with mayonnaise. Top with shredded lettuce, then two slices of chicken. Drizzle over peri peri sauce and top with cheese. Spread the lid of the milk bun with more mayonnaise and peri peri sauce and place on top of the burger. Serve immediately.