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Smoky Fried Chicken Burgers with Carrot Chippies & Special Sauce

Servings 4
Total Time 35 mins



  • 3 carrots cut into chips
  • 1 drizzle oil


  • 600 g free-range chicken thighs
  • ¼ cup yoghurt
  • 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

To Serve

  • 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.