Fried Chicken Burger

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 5g Caribbean seasoning
• 40g panko breadcrumbs
• 300g free-range chicken breast fillet
• 1pcs Lebanese cucumber
• 2pcs milk buns
• 50g smoky aioli
• 10ml olive oil
• 1pcs egg
• 30ml plain flour
• 15ml apple cider vinegar or white wine vinegar
• 5ml wholegrain mustard
• 8ml honey
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Prep and roast chips
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1.5cm-thick chips. Put the chips on the lined tray. Drizzle with 2 tsp olive oil, scatter with the Caribbean seasoning, season with pepper and toss to coat. Roast for 25 mins or until golden and tender.
2. Step 2 — Crumb chicken
   Meanwhile, whisk 1 egg in a dish. Combine 2 tbs flour and a pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Pickle cucumber
   Put 1 tbs apple cider vinegar, 1 tsp wholegrain mustard and 1 tsp honey in a bowl, season with salt and pepper and stir to dissolve the honey. Peel the cucumber into ribbons with a vegetable peeler. Add the cucumber to the vinegar mixture and toss to coat. Set aside to pickle.
4. Step 4 — Cook chicken
   Heat 1cm oil in a medium frypan over medium heat. Cook the chicken for 2-3 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp).
5. Step 5 — Toast buns
   While the chicken is cooking, halve the buns through the middle. Put on an oven tray, cut-side up, and bake for 3-4 mins until lightly toasted.
6. Step 6 — Prep aioli and serve
   Combine the aioli and ½ tsp honey in a bowl. Slice the chicken. Fill the buns with the aioli, chicken and half the drained pickled cucumber. Serve the burgers with the sweet potato chips and remaining pickled cucumber.

Allergens

Egg, Gluten, Wheat, Sulphites, Milk, Soy