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
- 3 carrots cut into chips
- 1 drizzle oil
- 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
- 1 baby cos lettuce leaves separated
- ½ telegraph cucumber thinly sliced into rounds
- 1 tomato thinly sliced
- 4 burger buns cut into half
- 4 Tbsp burger sauce or 2 Tbsp tomato sauce & 2 Tbsp mayo
- 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.
Meet the Chef
A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!