Fry-Yay Fried Chicken Burgers

Ingredients

• 600 g boneless chicken thighs
• 1.5 cup Fry-Yay
• 1.5 cup milk (or buttermilk)
• Canola or soya bean oil to fry
• 2 tbsp white vinegar (omit if using buttermilk) Man Grind
• Gluten-Free Sourdough Buns
• Aioli

Instructions

1. 1

   If your thighs are particularly thick, flatten them out to an even size and cut accordingly, or cut into bite sized pieces if you prefer.

2. 2

   Whisk together milk with vinegar or butter milk, and season with Man Grind. Place chicken thighs in the milk mixture, leave if the fridge for a few hours if you can, if not 20 minutes is fine.

3. 3

   Pour Fry-Yay in a large bowl. Take the chicken from the milk and place in the Fry-Yay to coat.

4. 4

   Place the coated chicken back into the milk mix and then back into the Fry-Yay. Folding the Fry-Yay in and over the chicken to coat.

5. 5

   Shake off any excess and place on a tray while you prepare the remaining chicken. Let the chicken rest for 10 minutes coated, if you fry it straight away the flour will come off much easier.

6. 6

   Use a deep fryer or heat a saucepan with enough oil to deep fry the chicken. You can shalllow fry in a large skillet if you prefer but you would need at least an inch of oil still. If you have a thermometer the oil needs to be around 180C. If not bring the oil to a medium to high heat, drop a little flour in and if it sizzles your are good to go. Fry in batches so you don't over crowd the pan. The chicken takes about 10-12 minutes to cook turning every 3 to 4 minutes.

7. 7

   Drain the chicken on a wire rack over paper towels not directly on a paper towel as it will go soggy. Season well with Man Grind.

8. 8

   Layer with aioli, iceberg lettuce, American cheese, tomatoes, American mustard and pickles in the Gluten-Free sourdough buns.