AT A GLANCE
"We have great fun with staff meals at Pinbone. We like to experiment and make different things all the time," says Mike Eggert. "Our chicken burger is a staff favourite though, and gets requested often. We love it so much we thought we should put it on as a special one Sunday, and we haven't been able to take it off since." Start this recipe a day ahead to marinate the chicken.
|01||Combine buttermilk, sugar and 1 tbsp salt in a large bowl, and stir well. Add chicken thighs, making sure they’re covered and refrigerate to marinate (at least 4 hours or overnight).|
|02||Combine flours in a large bowl and season to taste. Drain chicken from buttermilk and toss in flour mixture to coat well.|
|03||Heat oil in a deep-fryer or deep saucepan to 160C. Shake off excess flour from chicken and deep-fry, turning occasionally, until golden and cooked through (5-7 minutes; be careful as hot oil will spit). Drain chicken on paper towels.|
|04||Spread a generous amount of mayonnaise on the bottom half of each burger bun, then top with tomato slices, lettuce, pickles, chicken, then a slice of cheese. To finish, spread your sauce of choice on the top half of each bun and place on top. Serve with crisps or hot chips.|
A COOL, CRISP EMU EXPORT STRAIGHT FROM THE CAN. , suggested by BERRI EGGERT