Buttermilk Fried Chicken Burger (Aldi)
Ingredients
- 4 brioche buns
- 4 chicken thighs
- 1 cup buttermilk
- 1 ½ cups plain flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 4 Tab spicy aioli
- ¼ cup cabbage, finely shredded
- ¼ cup carrot, finely sliced into very thin battons (or shredded)
- 1 cooked baby beetroot, shredded
- ¼ cup baby kale, (no stalks, florets only) very finely sliced
- ¼ small red onion, very finely sliced
- ¼ lemon, juiced
- 2 Tab mayonnaise
- 1 tsp sesame seeds
- vegetable oil for frying
Clean and tenderise each chicken thigh.
- Heat enough oil in a deep frying pan on medium-high heat, to fry the chicken thighs.
- Pour buttermilk into a bowl. In a separate bowl, add in flour, salt, pepper and paprika.
- Dredge thighs individually in the flour mixture, then into the buttermilk mixture and then back into the flour mixture.
- Carefully add chicken thighs into the hot oil and fry for 10-12 minutes, or until crispy, golden and cooked through. Drain on a paper towel.
- While chicken is cooking, mix cabbage, carrot, baby kale, red onion, beetroot and sesame seeds in a bowl. In a small separate bowl, mix lemon juice and mayonnaise. Add mayonnaise mix to vegetable mix and toss through to make coleslaw.
- To assemble burgers – place 1 tablespoon of spicy aioli on the bottom of each bun, then top with a crispy thigh, a handful of coleslaw and bun lid.
- Serve immediately.
