Hot Chick Burger
34MAHI
So you want a succulent and crispy taste of a chicken burger, but want to try it with a twist? Well check out this scrumptious little number - absolutely yummy.
Pre Time And Cook time
Prep Time: 50min
Cook time: 10min
ingredients:
8 Boneless Chicken Thighs
400 g Plain Flour
10 g Salt
300 ml Buttermilk
10 ml Gherkin Juice
20 ml Hot Sauce
2 Eggs
Hot Mahi Oil:
125 ml Vegetable oil
15 g Cayenne pepper
10 g Garlic powder
5 g Smoked paprika
5 g Salt
15 g Dark brown sugar
Cheese Sauce:
300 ml Double cream
2 tbsp butter
2 tbsp Plain Flour
1 tsp Black pepper
175 g Mature cheddar cheese, grated
Accompaniment:
Round lettice leaves
Mayonnaise
Gherkins
Brioche buns
1 L Oil for frying
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#cookingisfun #cookingmama #cookinglove #cookinglife #cookingmode #cookingbyme #cookingskills #cookinglover #cookingbook #cookingnight
#cookingdemo #cookingtips #cookingschool #cookingdinner #cookingwithlove #cookinglesson #cookingislife #cookingislove #cookingathome #cookingwithkids #hotsauceoneverything #photooftheday #mahilove #instafood #saucymahi
#quickandeasymeal #glutenfree #freefrompreservatives #familytime #nofakecolourings #nofakeflavours #healthyoption #foodporn#foodie #foodporn #foodgasm #nomnom #Eatingfortheinsta #Chefmode #food52 #f52grams #huffposttaste #yahoofood #buzzfeedfood #thefeedfeed #tastingtable #dailyfoodfeed #feedfeed #forkyeah #foodandwine #tastemade #insiderfood
#flashesofdelight #kitchn #foodology #foodofinsta #thecookfeed #theeverygirlcooks #foodbloggerpro #foodphotographyschool #saucymahi #mahihotsauce #mahisauces
Method:
- In a large bowl whisk together the buttermilk, hot sauce, gherkin juice, and eggs. Place the chicken thighs in the marinade for 3-4 hours.
- Meanwhile, you can make the cheese sauce so it just needs to heat up later.
- In a pan melt the butter. Then add in the flour and whisk together so it forms a paste. Cook the pasta for a minute so the flour is a cookout.
- Gradually add in the cream whilst continuing to whisk. It should form a thick mixture. Finally, add in the grated cheese and keep whisking the mixture until it is melted. To reheat later, place the pan on low heat and continue to whisk until it is all hot. You may need to add a little milk to loosen the mixture.
- Once the marinade time is nearly over, in a bowl mix the flour and salt.
- In a separate bowl, mix together all of the dry ingredients for the hot Mahi oil. We will be using the oil the chicken is fried in when we make the hot Mahi oil.
- ake the chicken out of the buttermilk, shaking to remove any excess before dipping it in the flour, then you want to dip the chicken back in the buttermilk before dipping it into the flour again. Do this with all of the chicken thighs and place them on a plate ready for frying.
- Preheat an oven to 130°C, this will be where the cooked chicken will be stored, while we are frying the remaining chicken.
- Heat a pan of oil to 180°C, and make sure it doesn't fill over ¾ of the pan. Place a couple of pieces of chicken in the pan of oil at the same time and cook for 10 minutes. Don't overfill the pan with chicken as it will lower the oil temperature causing the chicken to absorb a lot more oil.
- Once they are cooked, place them on a wired rack in the oven. Repeat the process with the remaining chicken.
- Once all the chicken is cooked pour 120ml of the frying oil into the spices bowl to make the basin oil. With a brush, spread the hot Mahi oil over the chicken.
- Toast the brioche buns, and spread mayonnaise on the bottom buns, followed by round lettuce. Place a piece of chicken followed by the spoon of the cheese sauce, then another piece of chicken and some more cheese sauce. Top with the bun lid and a gherkin.
- In a large bowl whisk together the buttermilk, hot sauce, gherkin juice, and eggs. Place the chicken thighs in the marinade for 3-4 hours.
- Meanwhile, you can make the cheese sauce so it just needs to heat up later.
- In a pan melt the butter. Then add in the flour and whisk together so it forms a paste. Cook the pasta for a minute so the flour is a cookout.
- Gradually add in the cream whilst continuing to whisk. It should form a thick mixture. Finally, add in the grated cheese and keep whisking the mixture until it is melted. To reheat later, place the pan on low heat and continue to whisk until it is all hot. You may need to add a little milk to loosen the mixture.
- Once the marinade time is nearly over, in a bowl mix the flour and salt.
- In a separate bowl, mix together all of the dry ingredients for the hot Mahi oil. We will be using the oil the chicken is fried in when we make the hot Mahi oil.
- ake the chicken out of the buttermilk, shaking to remove any excess before dipping it in the flour, then you want to dip the chicken back in the buttermilk before dipping it into the flour again. Do this with all of the chicken thighs and place them on a plate ready for frying.
- Preheat an oven to 130°C, this will be where the cooked chicken will be stored, while we are frying the remaining chicken.
- Heat a pan of oil to 180°C, and make sure it doesn't fill over ¾ of the pan. Place a couple of pieces of chicken in the pan of oil at the same time and cook for 10 minutes. Don't overfill the pan with chicken as it will lower the oil temperature causing the chicken to absorb a lot more oil.
- Once they are cooked, place them on a wired rack in the oven. Repeat the process with the remaining chicken.
- Once all the chicken is cooked pour 120ml of the frying oil into the spices bowl to make the basin oil. With a brush, spread the hot Mahi oil over the chicken.
- Toast the brioche buns, and spread mayonnaise on the bottom buns, followed by round lettuce. Place a piece of chicken followed by the spoon of the cheese sauce, then another piece of chicken and some more cheese sauce. Top with the bun lid and a gherkin.
Italian
