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Last night was burger night in the Van de Elzen household. Still being in lockdown l challenged myself to make the tastiest chicken burger or what is sometimes called a “Dirty Bird!”

Uber Crispy Chicken burger with Fennel Slaw (makes 4 burgers)

  • 6 boneless skinless chicken thighs
  • 1 cup yoghurt
  • 1 cup milk100gm cornflour
  • 100gm plain flour
  • 2 tsp chilli flakes or powder
  • 1 tsp dried thyme
  • 2 tsp oregano
  • ½ tsp cracked pepper
  • 2 tbsp sweet paprika
  • 2 tbsp smoked paprika
  • 1 tsp ground coriander
  • 4 tsp salt
  • 1 tbsp garlic powder (optional)
  • Oil for frying

6 burger buns
Cos leaves
Chilli sauce if you want a bit more spunk!

Place the chicken into a bowl and cover with the milk and yoghurt, refrigerate for up 6 hours.
Mix all the dry ingredients together to make up the spice rub.
Preheat the oven on fan bake to 180*c.
Remove the chicken from the yoghurt and shake off any excess marinade. Place the spice rub onto a plate and roll the chicken around the mix until well covered.
Heat a cast-iron fry pan with a good amount of oil (4 tbsp) Carefully fry the chicken pieces in small batches, trying not to over-crowd the pan. Repeat with the rest of the chicken pieces adding more oil if required. Place the chicken pieces onto a roasting tray and then into the oven until cooked. Checking after 10 minutes. While the chicken is cooking get busy with the slaw, toasting your buns and pouring a nice glass of hazy IPA.

Simple fennel coleslaw

  • ½ white cabbage
  • ½ red cabbage
  • 1 blub of fennel
  • 1 carrot, cut into ribbons with a potato peeler
  • 2 tbsp mayonnaise
  • Juice of I small lemon
  • Salt and cracked pepper

Combine all the ingredients together in a bowl and sea salt