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Mexican Chicken Burger

  • Chicken
Time30 Minutes + Marinating Serves4 CuisineAmerican
Mexican Chicken Burger

Crispy, craggy, seriously juicy fried chicken with a Mexican kick, stacked into toasted brioche with mango salsa and a double hit of sauce. Juan More Rub does the hard work in the marinade, then it's 30 Minutes from fridge to face. Sorry, Colonel.

ingredients

Chicken

  • 8 skinless, boneless chicken thighs
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tbsp Mexican Juan More Rub

Coating

  • 100g plain flour
  • 100g cornflour
  • 50g panko breadcrumbs
  • ½ tsp bicarbonate of soda
  • Vegetable oil, for frying

To serve

  • 4 brioche buns
  • 200g mango salsa
  • 4 tbsp Sriracha mayo
  • Phat Taco Sauce
  • Pickles

Buy the items

Mexican Seasoning
Mexican Seasoning
200g £8.99
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Phat Taco Hot Sauce
Phat Taco Hot Sauce
150ml £4.95
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Directions

  1. Mix the olive oil, lime juice and Juan More Rub in a large bowl. Add the chicken thighs and coat thoroughly. Cover and marinate in the fridge for at least 4 hours, or ideally overnight.
  2. In a separate bowl, combine the plain flour, cornflour, panko and bicarbonate of soda.
  3. Heat the oil to 180°C. Take the chicken straight from the marinade and dredge each thigh in the coating, pressing firmly so it sticks and gets properly craggy.
  4. Fry in small batches for 5 to 6 minutes, turning occasionally, until golden, crisp and cooked through (75°C in the centre). Drain on kitchen paper.
  5. Toast the brioche buns. Spoon mango salsa onto each base, pile on the crispy chicken, then finish with Sriracha mayo, a good hit of Phat Taco Sauce and pickles.
  6. Eat immediately, ideally with something cold. Tequila doesn't hurt.

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