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INGREDIENTS<\/strong> MARINADE<\/strong> DREDGING FLOUR<\/strong> EGG WASH<\/strong> SALAD OF YOUR CHOICE<\/strong><\/p>\n METHOD NOTE<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[35],"class_list":["post-143","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/143\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=143"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3 Chicken Thighs<\/p>\n
\n1 Tsp Hot Paprika
\n1 Tsp Chili Powder
\n1 Tsp Garlic Powder
\n1 Tsp Onion Powder
\n1 Tsp Black Pepper
\n2 Tbsp Olive Oil<\/p>\n
\n1 Cup Plain Flour
\n1 Tbsp Hot Paprika
\n1 Tbsp Chili Powder
\n1 Tbsp Garlic Powder
\n1 Tbsp Onion Powder
\n1 Tbsp Black Pepper<\/p>\n
\n2 Eggs
\n2 Tbsp Milk<\/p>\n
\n1 Mix the marinade in a medium bowl.
\n2 Put chicken in marinade and coat the chicken well.
\n3 store in fridge for 30 minutes.
\n4 While chicken is in fridge make the dredging mix in another bowl.
\n5 After 30 minutes take the chicken out of the fridge and dredge in the flour mix.
\n6 Put dredged chicken in egg wash and then re-dredge the chicken in the dredge mix.
\n7 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.
\n8 While the chicken is cooking prepare your burger buns.
\n9 When the chicken is cooked place on a cake cooling tray to drain oil.
\n10 When chicken has drained build the burger with the chicken, sauce of your choice and salad of your choice.<\/p>\n
\n1 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.
\n2 My burgers can get up to 150 – 200 mm high as we put all the salad we can find in them.
\n<\/strong><\/p>\n