SATURDAY Chicken and bacon burger
SERVES 4
So much tastier than the takeaway and a cinch to make at home for movie night.
YOU WILL NEED
4 skinless chicken breasts 284ml tub buttermilk 2tsp flaky sea salt 150g plain flour 1tsp cayenne pepper 2tsp garlic granules 1ltr vegetable oil, for frying 8 slices streaky bacon 6tbsp mayonnaise 4tbsp kimchi, plus 1tbsp of the brine from the pot 4 brioche buns, halved and toasted ½ iceberg lettuce, shredded Sliced gherkins 4 slices Jarlsberg cheese
HOW TO DO IT
1
Put the chicken in a non-reactive bowl with the buttermilk, 1tsp flaky sea salt and freshly-ground black pepper. Marinate in the fridge, covered, for 1 hr or overnight.
2
Toss the flour in a bowl with the remaining 1tsp salt, cayenne and garlic granules.
3
Brush off most of the buttermilk, then coat each breast in the seasoned flour. Set aside on a plate/ tray, or, for an extra-crunchy coating, first dip again in the remaining buttermilk /flour. Set aside in the fridge.
4
Heat the oil in a deep saucepan until it reaches 190C on a digital probe thermometer (or until a cube of bread turns golden in 30-40 secs).
5
Fry the chicken in 2 batches, turning, until crispy and cooked through (about 15 mins). In a separate pan, fry the bacon until crispy.
6
To serve, mix the mayonaise with the kimchi brine and spread on to the base of the toasted buns. Top with the shredded lettuce, kimchi, gherkins, bacon, chicken and cheese. Then put the bun lids on top and eat straight away.
TIP SPRITZ THE CHICKEN WITH OIL AND COOK IN AN AIR FRYER AT 200C FOR 20-25 MINS, TURNING HALFWAY.