We’ve got something irresistible to sink you teeth into and it’s no other than delicious chicken burgers. This time, we’ve combined free-range chicken thighs and smoky spiced to create a crispy combo that’s so good, you’ll be asking for more. That is, if you can resist the utterly wonderful carrot chippies on the side.
Smoky Fried Chicken Burgers with Carrot Chippies & Special Sauce
Ingredients
Chips
- 3 carrots cut into chips
- 1 drizzle oil
Chicken
- 600 g free-range chicken thighs
- ¼ cup yoghurt
- ⅓ cup plain flour
- Smoky spices (2 tsp smoked paprika, ½ tsp garlic salt)
- 1 tsp salt
- 1 drizzle oil
Salad
- 1 baby cos lettuce leaves separated
- ½ telegraph cucumber thinly sliced into rounds
- 1 tomato thinly sliced
Buns
- 4 burger buns cut into half
To Serve
- 4 Tbsp burger sauce or 2 Tbsp tomato sauce & 2 Tbsp mayo
Instructions
- Before you start, preheat oven to 230°C (or 210°C fan bake).
- Prep carrot and toss on a lined oven tray with oil. Season with salt and bake on upper oven rack for about 25 minutes, until tender and golden.
- Pat chicken dry and toss in a large bowl with yoghurt and set aside. In a large bowl, combine flour, smoky spices and salt. Keep some flour plain for fussy little foodies.
- Prep lettuce, cucumber and tomato and set aside to serve.
- Shake excess yoghurt from chicken, place into flour mixture and toss to coat. Heat oil in a large fry-pan on medium heat. Cook chicken (in batches) for about 6 minutes each side, until golden and cooked through. Wipe pan clean and add more oil between batches, if needed. Rest on a paper towel, before slicing thickly.
- Prep buns, place on an oven tray and bake on lower oven rack for about 5 minutes, until warmed through.
- Serve buns filled with chicken, salad and burger sauce. Serve chips on the side with extra burger sauce.
*This recipe featured in My Family Bag.
