The Sunday Session with Francesca Rudkin •iHeart
Mike Van de Elzen: Uber Crispy Chicken burger with Fennel Slaw - The Sunday Session with Francesca Rudkin
The Sunday Session with Francesca Rudkin
Uber Crispy Chicken burger with Fennel Slaw (makes 4 burgers)
6 boneless skinless chicken thighs 1 cup yogurt 1 cup milk 100g cornflour 100g plain flour 2 tsp chilli flakes or powder 1 tsp dried thyme 2 tsp oregano ½ tsp cracked pepper 2 tbsp sweet paprika 2 tbsp smoked paprika 1 tsp ground coriander 4 tsp salt 1 tbsp garlic powder (optional) Oil for frying 6 burger buns Cos leaves Chilli sauce if you want a bit more spunk!
Place the chicken into a bowl and cover with the milk and yoghurt, refrigerate for up 6 hours.
Mix all the dry ingredients together to make up the spice rub.
Preheat the oven on fan bake to 180°c.
Remove the chicken from the yogurt and shake off any excess marinate. Place the spice rub onto a plate and roll the chicken around the mix until well covered.
Heat a cast iron frypan with a good amount of oil (4 tbsp) Carefully fry the chicken pieces in small batches, trying not to over-crowd the pan. Repeat with the rest of the chicken pieces adding more oil if required. Place the chicken pieces onto a roasting tray and then into the oven until cooked. Checking after 10 minutes. While the chicken is cooking get busy with the slaw, toasting your buns and pouring a nice glass of hazy IPA.
Simple fennel coleslaw
½ white cabbage ½ red cabbage 1 bulb of fennel 1 carrot, cut into ribbons with a potato peeler 2 tbsp mayonnaise Juice of I small lemon Salt and cracked pepper
Combine all the ingredients together in a bowl and add sea salt.
6 boneless skinless chicken thighs 1 cup yogurt 1 cup milk 100g cornflour 100g plain flour 2 tsp chilli flakes or powder 1 tsp dried thyme 2 tsp oregano ½ tsp cracked pepper 2 tbsp sweet paprika 2 tbsp smoked paprika 1 tsp ground coriander 4 tsp salt 1 tbsp garlic powder (optional) Oil for frying 6 burger buns Cos leaves Chilli sauce if you want a bit more spunk!
Place the chicken into a bowl and cover with the milk and yoghurt, refrigerate for up 6 hours.
Mix all the dry ingredients together to make up the spice rub.
Preheat the oven on fan bake to 180°c.
Remove the chicken from the yogurt and shake off any excess marinate. Place the spice rub onto a plate and roll the chicken around the mix until well covered.
Heat a cast iron frypan with a good amount of oil (4 tbsp) Carefully fry the chicken pieces in small batches, trying not to over-crowd the pan. Repeat with the rest of the chicken pieces adding more oil if required. Place the chicken pieces onto a roasting tray and then into the oven until cooked. Checking after 10 minutes. While the chicken is cooking get busy with the slaw, toasting your buns and pouring a nice glass of hazy IPA.
Simple fennel coleslaw
½ white cabbage ½ red cabbage 1 bulb of fennel 1 carrot, cut into ribbons with a potato peeler 2 tbsp mayonnaise Juice of I small lemon Salt and cracked pepper
Combine all the ingredients together in a bowl and add sea salt.
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