Recipes
Date posted: 29/05/2023
Ingredients
| For the chicken brine | |
| Deboned and skinless chicken thighs | 4 |
| Buttermilk | ½ litre |
| Couple dashes of hot sauce | |
| For the spiked flour | |
| Everyday Favourites plain flour | 400g |
| Everyday Favourites cayenne pepper | 2 tsp |
| Everyday Favourites black pepper | 2 tbsp |
| Everyday Favourites salt | 2 tbsp |
| Onion granules | 2 tsp |
| Garlic granules | 2 tsp |
| Everyday Favourites ground cumin | 1 tsp |
| For the slaw | |
| White cabbage, thinly sliced | ¼ |
| Carrot, grated | 2 |
| Onion, peeled and thinly sliced | 1 |
| Everyday Favourites mayonnaise | 4 tbsp |
| Black onion seeds | 1 tbsp |
| Cider vinegar | 2 tbsp |
| For the build | |
| Americana Gourmet Burger Buns | 4 |
| Pickled chillies | |
| Pickled cucumbers |
Method
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- Brine the chicken thighs overnight in the buttermilk and hot sauce for at least 4-5 hours.
- Prepare the spiked flour.
- Heat your oil to 180ºC.
- Combine the slaw.
- Toast your buns.
- Take the chicken out of the brine and place in the spiked flour. You can dip back in the brine and back into the flour for super extra crispy chicken.
- Gently place the chicken into the hot oil and cook until you reach an internal temp of 75ºC. We sometimes go to 80ºC with thigh meat.
- Build the burger - bottom bun, slaw, crispy hot chicken, pickles then top bun. And there we have a delicious Tennessee hot chicken burger.