Who doesn’t love a fried chicken burger? And this version, created by Chef Hayden Quinn is sure to be a crowd pleaser. The Habanero Mayo and Chilli Jam give it a little spice and are perfectly paired with deliciously crispy fried chicken and a brioche bun – it’s the ultimate combo!
It isn’t difficult to make and the chilli jam and mayo can be made up in advance and used as required. It’s our new ‘take-out’ night go-to and we think you will love it too!
Prep time: 15 minutes
Cook time: 35 minutes
2 tbsp habanero hot sauce
1 cup whole egg mayonnaise
1/2 lime juiced
GREEN CHILI JAM
8 long green chili, tops removed and roughly chopped
1 clove garlic
1/2 cup water
1/2 cup rice wine vinegar
2 cups white sugar
4 tbsp paprika
4 tsp garlic powder
2 tsp sea salt
2 cups buttermilk
4 x Lilydale chicken thigh fillets
1 cup plain flour
1/3 cup cornflour
Sunflower oil, to deep fry
4 brioche buns, lightly toasted
1/4 iceberg lettuce shredded
Step 1. Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place Lilydale Free Range chicken into a large bowl and pour over butter milk and allow to sit covered in the fridge while you make the other components of the burger.
Step 2. To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients. Bring to the boil, then reduce to a simmer for 40-45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve.
Step 3. While the chili jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat, breading and dredging twice.
Step 4. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on a wire rack to drain any excess oil.
Step 5. Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in the fridge until needed.
Step 6. Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chili jam, top off with the brioche bun coated in more habanero mayonnaise. Enjoy!
Want more? Click here for A Delicious Chorizo Breakfast Burrito From Estate Coogee or here for a Creamy Avocado And Lime Dip.