Smoky Fried Chicken Burgers with Carrot Chippies & Special Sauce

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, April 25, 2021.

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Made with our special blend of smoky spices and marinated in yoghurt, this burger is a slam-dunk in the flavour stakes. Crunchy lettuce, cucumber and refreshing tomato add texture. To top it all off, we have provided you with Culley's burger sauce and irresistible carrot chips for dipping.

Ingredients

Chips

2 carrot, cut into chips
1 drizzle of oil

Chicken

300g free range chicken thighs
3 Tbsp plain flour
1 pack smoky spices
1/2 tsp salt
1 drizzle of oil
2 Tbsp yoghurt

Salad

1 baby cos lettuce, leaves separated
1 Lebanese cucumber, thinly sliced into rounds
1 tomato, thinly sliced

To Serve

2 Tbsp burger sauce

Buns

1 pack burger buns, cut in half

Steps

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 (see tip), 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.
Buns filled with chicken, salad and burger sauce. Serve chips on the side with extra burger sauce.

Nutritional Information

Energy	2748 kj 657 kcal
Protein	38.1g
Carbohydrate	65.0g
Fat	25.1g