Spicy Chicken Burgers
This recipe for Spicy Chicken Burgers is loosely based on Nashville-style hot chicken. The chicken is first marinated in a spicy brine for a few hours. The chicken is then air-dried before more spices are added and then floured. The result is a flavourful spicy explosion which is great as a burger, or even just to snack on.
We suggested serving the spicy fried chicken on a toasted bun with mayonnaise, piri piri sauce (or other other chili sauce), fresh chilis and lettuce, but feel free to add your favourite toppings. And of course serve with chips!
- 400 g chicken breast cut in half (try to make each piece a similar size)
- 500 ml water
- 1 tbsp salt
- 1 tbsp paprika
- 1 tsp cayenne chili powder (or other hot chili)
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 100 g flour
- 1.5 tsp paprika powder
- 1.5 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste (approx. 1 tsp)
- 1.5 tsp cayenne chili powder
- 0.5 tsp ancho chili powder (or other smoked chili powder)
- vegetable oil (enough for deep frying)
- 4 burger buns
- 2 tbsp mayonaise
- 4 tbsp lettuce shredded
- 2-3 fresh chilis sliced
- 1 tbsp piri piri sauce (or other chili sauce)
Put the water and spices together in a bowl. Whisk the mixture to help dissolve to make a brine.
Add the chicken and stir to ensure all of the chicken is submerged. Cover and leave to marinade in the fridge for at least 2 hours, up to overnight.
Remove the chicken from the fridge and empty into a colander. Spread the chicken out across the colander to ensure it can dry.
Add all of the ingredients for the dredge into a flat tray. Stir to make sure everything is well combined.
Mix the cayenne chili and ancho chili powders together. Sprinkle over the chicken breasts on both sides.
Heat the vegetable oil to frying temperature.
Test the temperature by dropping a pinch of flour into the oil. If it bubbles the oil is ready.
Dip the chicken in the flour mixture and pat to ensure the flour sticks to the chicken. Flip the chicken to make sure both sides are coated.
Carefully put half of the chicken into the oil and deep fry occasionally turning for 5-7 minutes until the chicken is cooked.
If unsure a piece can be cut open to check for doneness.
Once cooked remove the chicken from the oil and drain on some kitchen roll. Add the other half of the chicken and repeat the procedure until all the chicken is cooked and drained.
Cut the buns in half and lightly toast. Spread a thin layer of mayonnaise on each side of the bun.
Place the chicken on one side of the bun. Top with piri piri sauce, fresh sliced chilis and shredded lettuce. Place the top on the bun and serve immediately with chips and coleslaw.