These burgers are awesome, so much flavour, texture and are a Friday night favourite in our house.
- 4 skinless and boneless chicken thighs
- 1 ½ cups buttermilk
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon celery salt
- ¼ teaspoon cayenne pepper
- 1 ½ cups plain flour
- ½ teaspoon paprika
- ½ teaspoon salt
- 4 burger buns
- 2 handfuls of your favourite slaw
- Wattie’s Chipotle & Green Jalapeno Burger Sauce
Place the chicken in a shallow dish, pour over the buttermilk and then the garlic, oregano, celery salt, cayenne pepper, salt and black pepper.
Turn until the chicken is well coated and then pop it into the fridge for at least 2 hours but preferably more like 6-8 hours, just so the flavours can penetrate.
When you are ready to cook the burgers then tip the flour, paprika and salt into a shallow bowl and mix.
Heat enough oil to come to a depth of about 4cm in a large deep sided pot over a medium – high heat.
Lift each chicken thigh from the marinade and dip it into the flour, make sure you have a good thick flour coating.
If in doubt then dip it again in the buttermilk and then back into the flour.
Once the oil in hot enough that a small piece of bread dropped in immediately sizzles then cook the chicken (don’t overcrowd the pot, cook in batches if needed) for 10-12 minutes, turning at times, until it is really golden and of course cooked through.
Halve and toast the burger buns and pile with slaw, chicken and a big squeeze of Wattie’s Chipotle & Green Jalapeno Burger Sauce.
Serve with fries on the side, making sure you have enough burger sauce for them as well.