Crunchy-Nut Chicken Burgers with Spicy Mayo Recipe
Introduction
Nisha Katona presents a unique twist on chicken burgers, blending flavors inspired by Indonesian cuisine with popular breakfast cereals.
Ingredients and Preparation
Prep Time: 25 minutes (plus marinating and pickling)
Cook Time: 15 minutes
Serves: 4
Ingredients: - Chicken: 4 skinless, boneless chicken breasts, 300ml buttermilk, 100g plain flour, 2 tsp garlic granules, 2 tsp mild chili powder, 2 eggs (beaten), 200g honey-nut cornflakes, neutral oil for frying. - Pickles: 4-6 radishes (finely sliced), 2 tbsp rice vinegar, 1 tsp honey. - Kecap Mayo: 4 tbsp mayo, 2 tbsp kecap manis, 1 tbsp peanut butter, 1-2 tbsp fresh lemon juice, ¼ red chili (deseeded and finely diced), ½cm piece of fresh root ginger (peeled and grated). - To Serve: 4 brioche burger buns, lettuce leaves, cucumber slices.
Method
- Chicken: Slice each chicken breast into 3-4 thick strips. Marinate in buttermilk seasoned with salt, refrigerate for a few hours, then allow to reach room temperature before coating.
- Pickles: Combine radishes, rice vinegar, honey, and a pinch of salt. Allow to pickle for at least 30 minutes.
- Kecap Mayo: Mix all ingredients, adjusting lemon juice and salt to taste.
- Coating and Frying: Set up a coating line with flour mix (flour, garlic granules, chili powder), beaten eggs, and crushed cornflakes. Coat chicken strips thoroughly and fry in 1.5cm of oil until golden and crispy.
- Assembling: Toast burger buns on a griddle. Spread kecap mayo on the base of each bun, layer with lettuce, cucumber slices, pickles, and fried chicken. Drizzle more mayo over the chicken and top with the bun lids.
Conclusion
This recipe offers a perfect blend of textures and flavors, creating a memorable dining experience.