Fried Chicken Burger with Habanero Mayo + Green Chilli Jam

Ingredients

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Method

1. Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place chicken into large bowl and pour over butter milk and allow to sit covered in fridge while you make the other components of the burger.
2. To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients.
3. Bring to the boil, then reduce to a simmer for 40–45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve.
4. While the chilli jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat, breading and dredging twice.
5. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180°C.
6. In batches, cook chicken for 5–8 minutes until golden and cooked through. Set on wire rack to drain any excess oil.
7. Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.
8. Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chilli jam, top off with the brioche bun coated in more habanero mayonnaise.
9. Recipe: Hayden Quinn.
10. Food: Meg Yonson / Hayden Quinn.