Buttermilk Peri-Peri Chicken Burger with Zesty Slaw
From Ainsley’s World Cup Flavours, ITV
These burgers really are a treat – all the flavour of punchy peri-peri with the crunch and tenderness of a classic buttermilk chicken burger. They need a little time to marinate but they are well worth the wait. Served with a crunchy and zesty coleslaw it’s the perfect match day (or any day!) food.
Method
Place the seasoning ingredients in a small bowl and add ½ tsp of both salt and pepper. Mix well and set aside.
Place the chicken thighs on a board and cover with a piece of parchment paper. Lightly bash the chicken until the thighs are roughly the same thickness. Put the chicken thighs in a large bowl and sprinkle over 1 tbsp of the peri-peri seasoning. Toss well to coat, rubbing the spice into the chicken. Pour in the buttermilk and toss to coat. Cover and chill to marinate for 2-3 hours or overnight if you have the time.
Meanwhile in a large bowl mix together the mayonnaise, lime zest, 1 teaspoon of the Peri-Peri seasoning and a dash of hot sauce (if using). Remove half of the mayo and set aside for the buns. Add the cabbage, carrot, coriander, and onion to the bowl and mix well to coat in the mayonnaise. Add a good squeeze of lime and season to taste. Cover and chill until ready to serve.
Place the flour and the remaining peri-peri seasoning on a large plate. Remove the chicken thighs from the buttermilk. Take one chicken piece at a time and dredge through the flour, coating well and shaking off any excess. Dip back into the buttermilk and again dredge through the flour for a second coating, shaking off the excess. Repeat with the remaining chicken.
Carefully lower each chicken thigh into the hot oil and cook for 7-8 minutes until golden, carefully turn the chicken with tongs to make sure they don’t stick together (you can cook in batches if easier). Remove to drain on kitchen paper and season with a little salt.
Slice the burger buns in half and lightly toast.
Spread the bottom of the burger buns with a dollop of zesty mayo. Add some lettuce and the chicken. Top with coleslaw and finish with the bun lid.
Ingredients
- For the Peri-Peri Seasoning
- 2 tsp sweet smoked paprika, plus extra pinch
- 2 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp chilli powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground coriander
- ¼ - ½ tsp cayenne pepper (to taste)
- zest of ½ lemon or lime
- sea salt and freshly ground black pepper
- For the Buttermilk Chicken
- 4 large chicken thighs, skinless and boneless
- 300ml buttermilk
- 100g plain flour
- vegetable oil, for deep frying
- For the Zesty Slaw
- 4 tbsp mayonnaise
- 2 tbsp sour cream
- juice and zest of 1 lime
- ¼ red cabbage, finely sliced
- 1 carrot, grated
- ½ red onion, finely sliced
- 1 tbsp chopped coriander
- To Serve
- 4 good quality burger buns
- handful of lettuce leaves