Fried Chicken Sandwich with Burnt Chilli Aioli
I haven’t met any meat eaters that aren’t massive fans of fried chicken burgers. My favourite is one that I sadly can’t get anymore… It was from the Flank London Spitalfields Kitchen stall - I couldn’t even tell you all the components as it was such a long time ago, but the burnt chilli condiment was what really made it that extra bit special.
Flank Fried Chicken Burger @ Spitalfields The Kitchens AUG 2019
I have been reminiscing and talking about this burger so much since having it, and since I can’t get it anymore, I wanted to create a version of it so that anyone, no matter the cooking level can make it.
It takes very little time to make; the burnt chilli aioli can be made days in advance, and the breading/frying of the chicken has been simplified as much aspossible, without compromising on flavour and texture. The slab of iceberg was inspo from Carla Lalli Music after seeing her use this technique in her Fish burger/sandwich recipe, which is a game changer; no more shreddy bits falling out everywhere. This recipe is a real winner, and a great comforting sandwich to have whenever you’re craving a chicken burger.
Serves: 2 Sandwiches with extra burnt chilli aioli
Prep/Cooking time: 25-35 mins
Ingredients
For the Burnt Chilli Aioli:
4 mild red chillies - less if you don’t want it spicy
1 clove of garlic, minced
1/2 tsp white wine vinegar or lemon juice
1/2 cup (95g) mayo
Method:
If you have a gas stove, use the direct flame to char the exterior of your chillies, if not, preheat you oven to the grill setting on high. Place the chillies onto a baking tray and grill until the skin on the chilli starts to char, turning them over to evenly char the whole chilli.
Remove the stem off of the charred chillies, place into a food processor with the garlic. Pulse until the garlic is minced and the chillies have been broken down. Add the rest of the ingredients and blend until everything has been thoroughly mixed together and no big chunks are left. Place into a clean jar, set aside.
For the Fried Chicken:
2 boneless, skinless chicken thighs
1/3 cup (30g) cornflour
1/4 tsp smoked paprika
1/2 tsp paprika
1/4 cup (70g) water
1 cup (55g) panko breadcrumbs
2 Brioche buns
Iceberg, cut into two 2cm slabs
Pickles, optional, cut into rounds
oil, parchment paper, salt
Method
1. Place one of the thighs between 2 sheets of parchment paper. Using a rolling pin or the back of a pot, bash the thighs until they are approximately 2cm thick, place aside and do the same with the other thigh.
2. In a bowl, add the cornflour, both paprika’s, water and season with salt, whisk until fully incorporated. Place the breadcrumbs onto a plate, seasoning it lightly with salt.
3. Add just enough oil to cover the bottom of a pan, turn the heat up to medium-high.
4. Dunk the thighs in the cornflour slurry, and gently wiggle to let any excess slurry drip off. Place the coated thighs onto the breadcrumbs and cover the entire thigh, patting the breadcrumbs in so that they stick properly. Do this to both thighs.
5. In a pan on medium-high heat, add enough oil so that the entire bottom is covered- a few tablespoon is enough. Place 1 or both of the breaded chicken thighs into the pan if possible, cooking for a total of 5-10 mins or until both sides of the chicken are golden brown. It shouldn’t take much longer as the thighs are thin. If you notice that the breadcrumbs are catching colour too quickly, turn the heat down to medium.
6. Once the chicken is cooked, place on a kitchen paper lined plate and let rest for 2-3 mins. Meanwhile, toast the inside of the buns in the same pan you fried the chicken in, until crispy and slightly golden.
7. Slather as much of the burnt chilli aioli onto the top and bottom of the toasted buns. Place the iceberg slab on the bottom bun, top with the chicken and pickles, and close the sandwich. Serve when hot.