CRISPY CHICKEN BURGERS WITH LEMON PEPPER MAYONNAISE

INGREDIENTS

(Serves 4)

3 litres of Crisp ‘n Dry or enough to fill your deep fat fryer; 2 large chicken breast fillets, skinless and boneless; 6 tbs plain flour; 1 tsp dried thyme; 1 tsp paprika; ½ tsp ground black pepper; 1 tsp salt; 1 egg, lightly beaten

TO SERVE

3-4 tbs mayonnaise; ½ tsp coarse ground black pepper; 1 lemon, zested and juiced; 4 bread rolls, such as brioche buns or ciabatta rolls; 2 tomatoes, sliced; salad leaves

METHOD

1. Halve the chicken breasts horizontally to make 4 flattish pieces. Place between parchment paper or cling film and flatten the fat end of each piece slightly with a rolling pin, so they will cook evenly.

2. Heat the oil in the deep fat fryer set to 170ºC.

3. Zest the lemon then squeeze the juice into a small bowl. Mix the mayonnaise with the zest and half of the juice. Stir in the pepper and taste. Add a little more juice if desired then set aside.

4. Place the flour in a shallow bowl and stir in the thyme, paprika, pepper and salt. Beat the egg in another shallow bowl.

5. Dip the chicken pieces into the flour, then the egg, then back into the flour and coat all over, patting the flour on if required.

6. Place two pieces of chicken into the fryer basket and carefully lower into the oil. Fry for 5 minutes until golden and bubbly, then drain on kitchen paper and keep warm (check that the meat is cooked through). Repeat with the other two pieces of chicken.

7. Toast the buns and spread a little mayo onto the base of each one. Add some lettuce leaves and a couple of slices of tomato then top with the chicken and the bun lids. Serve with the rest of the mayo on the side.

■ Recipe from Crisp ‘n Dry