We teamed up with the Elburritomonster to bring to you this delicious chicken burger- perfect for all you summer BBQ's!
Wet Marinade
4 chicken breasts
1 tbsp smoked paprika
2 tsp garlic granules
2 tsp white pepper
2 tsp chilli powder
1 tsp salt
3 tbsp natural yogurt
3 tbsp white wine vinegar
Dry Mix
200g plain flour
1 tbsp smoked paprika
2 tsp garlic granules
2 tsp white pepper
2 tsp chilli powder
1 tsp salt
To Cook
2L Sunflower oil, for frying
1 Jar O’Donnell’s BBQ Sauce
2 shots Moonshine
Coleslaw
1/4 red cabbage
1 medium white onion
1 medium carrots
2 tbsp Mayo
1 tsp Dijon mustard
1 tbsp double cream
1 lemon
1/2 tsp salt
1/2 tsp black pepper
Extras
4 burger buns
Butter
4 Chillies
Spicy Mayo
Combine the wet mix ingredients with the chicken breast, mix thoroughly, and set in a bowl covered with cling film in the fridge for at least an hour, or overnight
Finely slice all the veggies for the coleslaw and mix with all the wet ingredients, juice the lemon, and add the salt and pepper to taste
Heat the oil to 160C
Mix the flour with all the spices and dip the chicken breasts in, squeezing the seasoned flour to ensure a thick coating all over
Fry the chicken in 2 different batches so the oil temperature doesn’t drop to low, for 8-10 minutes
Halve and butter the buns then toast on medium heat until brown and toasty
Heat a large skillet to high heat, and tip in the bbq sauce
Add the moonshine and set on fire, and stir til the flame goes out
Toss in your chicken breasts and coat all over
Lay down your slaw, chicken, spicy Mayo, Chillies and top bun, enjoy!
For the video- https://www.tiktok.com/@elburritomonster/video/7108767321153342726?is_from_webapp=1&sender_device=pc&web_id=7069773030675940870