Hambúrguer de filé de frango crocante

Ingredientes

• 4 chicken thighs (boneless and skinless (Note 1))
• 200 ml buttermilk
• 1 tsp salt
• 150 g plain/all-purpose flour
• 4 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp white pepper
• 1 tsp salt
• 1 liter vegetable or sunflower oil
• 4 tbsp barbecue sauce
• 4 tbsp mayonnaise
• 2 tsp honey
• 2 tsp Vinegar
• 4 burger buns ((Note 2))
• Pickles - such as gherkins and pickled onions
• Lettuce leaves

Modo de preparo

1. 1

   Tenderise the chicken thighs by pounding them with a meat tenderiser or rolling pin.

2. 2

   Place the buttermilk into a large bowl, stir in the salt and add the chicken thighs. Leave to marinade for 4-24 hours if you can (or at least 30 minutes if you can't).

3. 3

   Combine the barbecue mayo ingredients in a small bowl.

4. 4

   Place the flour into a bowl and stir in the remaining breading ingredients. (smoked paprika, onion powder, garlic powder, mustard powder, white pepper and salt).

5. 5

   Put the chicken thighs into the bowl one by one, ensure they are thoroughly coated in the flour mix on all sides and set aside.

6. 6

   Add the oil to a Dutch oven or large saucepan and heat to 180°C or 360°F. Add the first chicken thigh and fry for 3-4 minutes until it is golden and crisp. (Notes 3,4 & 5)

7. 7

   Set aside onto a wire rack or kitchen paper when done and repeat the process with the remaining chicken thighs. (Note 6)

8. 8

   Assemble the burgers. Toast the burger buns (Note 7) and spread barbecue mayo onto both halves of each bun then add lettuce, a piece of fried chicken, gherkins and pickled onion.