FRIED CHICKEN BURGERS WITH BLUE CHEESE MAYONNAISE
‘The chicken marinates in Cajun-flavoured buttermilk before coating and frying to crispy perfection. These burgers are lush!’ Tom Kerridge
Hands-on time 30min, plus marinating. Cooking time about 10min. Serves 2
• 2 large chicken thigh fillets
• 200ml buttermilk
• 2tsp Cajun spice mix
• 2tsp garlic powder
• 200g plain flour
• 75g cornflour
• Vegetable oil, to fry
FOR THE BLUE CHEESE MAYO
• 2tbsp good-quality mayonnaise
• 2tbsp soured cream
• 50g blue cheese, crumbled
• 1tbsp apple cider vinegar
• 1tsp American mustard
• 2tbsp finely chopped chives
TO ASSEMBLE
• 2 burger buns
• 6 Little Gem lettuce leaves
1 On a board, gently bash each chicken thigh fillet with a rolling pin to flatten to an even thickness. Put into a bowl and mix in the buttermilk, Cajun spice mix, garlic powder and some seasoning (using your hands is easiest). Leave to marinate for 30min in the fridge.
2 For the blue cheese mayo, mix all the ingredients in a small bowl until smoothly blended.
3 Next, in a shallow bowl mix the flour, cornflour and some seasoning. Dip a chicken fillet into the flour mixture to cover, scrunching it to give the coating some texture. Return to the buttermilk marinade and coat lightly, then return to the flour mixture and scrunch again for an extra layer of texture. Lay the coated chicken on a tray. Repeat with the other chicken fillet.
4 Fill a medium, deep frying pan with oil so it’s 3-4cm deep and heat to 170°C (check with a thermometer). Carefully lower in the chicken and cook for 3-4min per side, until cooked through. Remove and drain on kitchen paper.
5 To assemble, halve and toast the burger buns. Spread both cut sides with the blue cheese mayo. Lay a fried chicken fillet on each bun base and top with the lettuce leaves. Place the bun lids on top and tuck in… enjoy!
PER SERVING 901cals, 44g protein, 41g fat (11g saturates),
93g carbs (6g total sugars), 4g fibre