Ingredients Checklist
- 4 chicken thigh fillets
- 4 brioche buns
- 4 burger cheese slices
- Bread & butter pickles
- 1 baby cos
- Vegetable oil for frying
FOR MARINADE
- 1 cup milk
- 1 tbsp vinegar
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 2 tsp sea salt
- 1 egg
BREADING MIX
- 1½ cups flour
- ½ cup cornflour
- 1 tsp baking powder
REMOULADE
- 1 cup mayonnaise
- 2 tbsp dijon mustard
- ½ celery stick, roughly chopped
- 1 garlic clove
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- ½ tsp cracked black pepper
Instructions
- Place milk and vinegar in a medium bowl and set aside for 10 minutes.
- Mix together spices in a small bowl and reserve 2 tablespoons for the breading mix.
- Add remaining spices and egg to the milk mixture and whisk to combine.
- Cover each chicken thigh fillets with glad wrap and pound with a meat mallet until ½ cm thick. Place into a ziplock bag, pour over marinade, massage to coat and marinate. Refrigerate for at least 4 hours.
- Place remoulade ingredients into a high-speed blender and blitz until smooth.
- Mix together breading ingredients (including the reserves spices) in a medium bowl. Heat the deep frying oil to 180°C.
- Add 2 tablespoons of the marinade to the breading mixture and stir through to create a lumpy mix.
- Coat each fillet in the breading mix, ensuring it is well coated.
- Fry the chicken in two batches for 4 minutes and allow to drain on a wire rack set over a tray.
- Place a slice of cheese on each piece of chicken and allow to melt under the oven grill.
- Toast the burger buns under the grill.
- To assemble, spread remoulade on the base of the buns, add two cos leaves, top with chicken, cheese, and pickles. Add more sauce and place burger lid on top. Serve immediately.
