Fried Chicken Burger Recipe
Every week, play restaurant with our Toquéras: simple and timely recipes, filmed by our favorite chefs. Today, whip up a soft bun filled with super-crispy chicken breast, homemade ketchup-mayo, iceberg lettuce, and melted cheddar…
Ingredients
- 2 egg yolks
- 2 tablespoons of vinegar
- 1 tablespoon of mustard
- 1 CAS of ketchup
- 2 CAS de paprika
- 1 tsp of salt
- 1 tsp pepper
- 25 cl of sunflower oil
- 1/2 chicken breast
- 25 CL de butter milk
- 20 g cornflakes
- 10g of flour
- 1 good
- 1/4 of an onion
- 2 cheddar slices
- 1 lettuce leaf
- 4 pickles
Method · 12 h 20 min
- Using a blender, whisk together the eggs, vinegar, and mustard, gradually adding the sunflower oil. Once the mayonnaise has thickened, add the ketchup, paprika, salt, and pepper, and whisk again.
- Cut the chicken breast in half. Marinate the chicken in a mixture of buttermilk and a tablespoon of paprika in the refrigerator for 12 hours. Deep-fry the chicken in oil at 180 degrees Celsius for 7 minutes.
- Cut the bun in half and heat each side in a pan for 1 minute. Spread sauce on each side. Add a lettuce leaf, a few onion rings, and some pickles. Add the chicken to the other half and two slices of slightly melted cheddar cheese. Close the burger and enjoy.
The sauce
Whisk the eggs, vinegar, and mustard together with a mixer, gradually adding the sunflower oil. Once the mayonnaise has thickened, add the ketchup, a tablespoon of paprika, salt, and pepper, then whisk again.
The chicken
Cut the chicken breast in half. Mix the buttermilk and the remaining paprika, then marinate the chicken in the mixture in the refrigerator for 12 hours. Deep-fry the chicken in oil at 180°C for 7 minutes.
