Fried Chicken Burger
Ingredients
- 250 gWheat flour
- 12.4 gPearl sugar
- 100 gWater
- 37.6 gSemi-skimmed milk
- 1.3 pcEgg
- 15.2 gUnsalted butter
- 12 gFresh baker's yeast
- 12 gSesame seed
- 200 gWhite cabbage
- 125 gCarrot
- 50 gFresh cheese
- 0.8 tbspApple cider vinegar
- 50 gMayonnaise
- 400 gChicken thigh
- 1 tspGarlic powder
- 80 gCheddar cheese
- 2 pcStreaky bacon slices
Method
A golden bun opens to reveal crispy, juicy chicken, accompanied by grilled bacon and melted cheddar. The coleslaw adds a tangy freshness that balances the richness of the chicken.
- 1
Mix flour, salt, sugar, water, milk, egg, butter, and yeast. Knead until smooth. Shape into balls and let rise until doubled in size. Brush with beaten egg and sprinkle with sesame seeds. Bake at 180°C until golden.
- 2
Grate the white cabbage and carrot. Mix with the fromage blanc, cider vinegar, mayonnaise, sugar, salt, and pepper. Chill to allow flavors to meld.
- 3
Lightly flatten the chicken breasts. Dip them in a mixture of beaten egg and milk, then coat with flour seasoned with paprika, garlic powder, salt, and pepper. Fry until golden and crispy.
- 4
Split the buns and lightly toast them. On the base, spread a spoonful of coleslaw, place the fried chicken, a slice of cheddar, grilled bacon, then another spoonful of coleslaw. Close with the top bun.
Frequently asked questions
How do you get this dish right?
- For extra crispy chicken, double coat it by passing it twice through the egg and flour mixture.
- Let the coleslaw rest in the fridge for at least an hour to develop flavors.
- Use a cooking thermometer to ensure the oil is at 180°C before frying the chicken.
How long does this dish keep?
Consume immediately. Leftovers can be stored for 24 hours in the fridge and eaten cold in a salad to avoid overcooking the chicken when reheating.
