INGREDIENTS
3 Chicken Thighs
MARINADE
1 Tsp Hot Paprika
1 Tsp Chili Powder
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Black Pepper
2 Tbsp Olive Oil
DREDGING FLOUR
1 Cup Plain Flour
1 Tbsp Hot Paprika
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Black Pepper
EGG WASH
2 Eggs
2 Tbsp Milk
SALAD OF YOUR CHOICE
METHOD
1 Mix the marinade in a medium bowl.
2 Put chicken in marinade and coat the chicken well.
3 store in fridge for 30 minutes.
4 While chicken is in fridge make the dredging mix in another bowl.
5 After 30 minutes take the chicken out of the fridge and dredge in the flour mix.
6 Put dredged chicken in egg wash and then re-dredge the chicken in the dredge mix.
7 Drop straight into deep fryer at 180C and fry for 6 minutes or shallow fry in 1cm of oil for 3 minutes on each side.
8 While the chicken is cooking prepare your burger buns.
9 When the chicken is cooked place on a cake cooling tray to drain oil.
10 When chicken has drained build the burger with the chicken, sauce of your choice and salad of your choice.
NOTE
1 Using a meat hammer or rolling pin, hammer the thicker parts of the thighs so the thigh is the same thickness all over but not to thin.
2 My burgers can get up to 150 – 200 mm high as we put all the salad we can find in them.
