01 The Best Chicken Burger You’ll Ever Eat

Without wishing to ruffle feathers, protein needn’t always be pious. The Disco Sandwich – created by Carl Clarke, co-founder of London’s best fried chicken joint, Chick’N’Sours – serves up 40g of the good stuff in a truly irresistible package.

INGREDIENTS

(SERVES 4)

• 500ML BUTTERMILK

• 4 BONELESS THIGHS, SKIN ON

• 1 LARGE EGG

• 120ML MILK

• 165G FLOUR

• VEGETABLE OIL, FOR DEEP-FRYING

• 2 VERY RIPE AVOCADOS

• JUICE OF 2 LIMES

• 1 TBSP CHOPPED CORIANDER

• 8 SLICES OF DRY-CURED STREAKY BACON

• 4 BRIOCHE ROLLS

• HOT SAUCE (SEE P69)

• 4 AMERICAN CHEESE SLICES

• 2 TBSP PINK PICKLED ONIONS

• 2 TBSP MAYONNAISE (IDEALLY JAPANESE KEWPIE)

HOW TO MAKE IT

01 Clarke, author of The Whole Chicken, is on a quest to perfect the art of the chicken burger. This recipe has it all: crispy chicken, heat from the chilli sauce, cooling avocado and acidity from pickled onions. Whisk the buttermilk with 1 tsp of salt in a shallow bowl. Add the thighs, cover with cling film and pop in the fridge for 12 to 24 hrs.

02 Ready to go? Whisk the egg and milk and set aside.

For the coating, blend the flour with 1 tsp salt and 1/4 tsp black pepper. Remove the thighs from the brine and shake off the excess buttermilk. Lightly dip in the flour mix, then submerge in the wet mix. Dredge back into the flour and work it in with your hands to create an almost cornflake-like texture. 03 Heat about 2L of oil for frying (use a deep fat fryer or a large saucepan with the oil heated to 140°C). Fry the thighs in pairs for 7 mins, then set aside. Up the oil temperature to 180°C. Deep fry again for 3 to 4 mins until golden brown, then drain on paper towels.

04 To build the burgers, mix the avo flesh with lime juice and coriander, then season. Grill the bacon. Halve the rolls, brush with butter and toast under a grill or face down in a hot, dry pan. Spread the avo on the base of each roll and top with a chicken thigh, hot sauce, a cheese slice, 2 slices of bacon and pickled onions. Spread a little mayo on the lid of the bread roll and close it up. Trust us: this recipe rules the roost.