FRIED CHICKEN BURGER WITH PICKLED JALAPENO SLAW

The tangy pickled slaw is great paired with the spicy and crunchy chicken thighs. Serve on soft brioche buns with good quality mayo and gherkins. The chicken packs a bit of heat, if you like it mild, half or omit the chilli powder.

I am an ambassador for Waitoa Free Range Chicken, they have kindly sponsored this post. 

Makes 4 burgers 

INGREDIENTS

Fried Chicken
4 Waitoa boneless chicken thighs
1 size 7 egg
300mls buttermilk
4 tablespoons jalapeño pickle juice 
2 cups plain flour
1 tablespoon sweet paprika
2 tablespoons table salt
4 teaspoons garlic powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1 teaspoon dried oregano
1 teaspoon cracked pepper
Oil for frying (rice bran, vegetable or canola)

Pickled vegetable slaw
½ carrot, julienned
¼ savoy cabbage, shredded
3 radishes, shredded
2 tablespoons apple cider vinegar
2 tablespoons gherkin pickle juice
2 teaspoons jalapeno pickle juice
½ clove garlic, finely chopped
1 teaspoon sugar
¼ teaspoon salt

To serve
4 brioche buns
Good quality mayonnaise 
Hot sauce
Slices of pickled gherkins
Pickled jalapeños, optional

METHOD

Fried Chicken
In a large bowl, whisk together egg buttermilk and jalapeño pickle juice. 

In another bowl, whisk together dry ingredients. 

Set yourself up with a baking tray lined with a wire rack. Dip the chicken thighs into the flour mixture then place on a wire rack.

Take 4 tablespoons of the buttermilk mixture and place it into the flour. Mix it together with your hands until a shaggy crumb forms. 

Dip the chicken into the buttermilk, letting any excess drip off, then place it into the flour mixture. Use your hands to press the crumb onto the chicken. Once completely coated, return to the wire rack. Cover chicken with plastic wrap and refrigerate for 6 hours. 

Heat enough oil in a large pan deep enough to submerge the chicken thighs. Remove chicken from the fridge to allow it to warm up slightly - or at least not be very cold. Bring the oil up to 175ºC and fry the chicken in batches for 7-10 minutes or until cooked through. Once cooked, drain on a wire rack lined with paper towels.

Pickled Vegetable Slaw
In a bowl, whisk together dressing ingredients. Add the vegetables and mix to coat. Set aside for 30 minutes to pickle, toss regularly. 

To serve
Cut brioche buns in half and grill the cut side of the bun. Top with mayonnaise, hot sauce, pickled slaw, fried chicken, and gherkins.