• Jo Marsden

The Nashville Jo Burger :)

Updated: Dec 3, 2021

4-hour #buttermilk marinated, freshly breaded #chicken in slightly spicy flour, deep-fried with crispy gem lettuce, Nando's Perinaise, Franks Red Hot Sauce, jalapeno's, crispy smoked bacon & melted American cheese in a toasted brioche bun. An amazing burger and even better with a cold crisp beer!


Full Recipe below and #YouTube Video coming soon!


Ingredients:

  1. 1 x Chicken breast per 2 burgers (or you can use pre-cut chicken mini fillets)

  2. Brioche burger buns

  3. Nandos perinaise medium (or spicy mayo)

  4. Franks Red Hot Sauce (Original)

  5. American cheese slices (1 per burger)

  6. Gem lettuce

  7. Smoked Back Bacon (1 per burger)

  8. Jalapenos

  9. 2 x Eggs

  10. Plain Flour

  11. Buttermilk

  12. Onion Powder

  13. Garlic Powder

  14. Paprika

  15. Chilli Powder

  16. Cajun Spice

Method:

Take your chicken breasts and slice them into mini fillets, it's good to have different sized ones, as it makes the burger better! Set these aside and grab the buttermilk from the fridge. Pop 200/300ml into a bowl with 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, a few drops of Franks Hot Sauce, a pinch of rock salt, and black pepper. Mix this together, add the chicken, cling film, and pop in the fridge for 4 hours to marinate.


Whilst you're waiting for the chicken, cook some smoked bacon rashers (1 per burger) in a griddle pan, until well done, just before they start to go too far, take these out and set them aside. These will become super crisp whilst cooling down.


Set up your breading station, take some plain flour and pop onto a plate, mix in 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1 tsp cajun spice, a pinch of rock salt, and black pepper. Once the chicken has finished marinating, take each mini fillet out of the buttermilk marinade and dunk into the seasoned flour, coating well. Repeat this for each mini fillet, setting them aside once breaded.


Heat your oil to 175 degrees celsius, and deep fry the chicken mini fillets for around 4-6 mins each. When they are ready place into a warm oven at around 75 degrees to hot hold whilst you finish cooking the remainder of the chicken. Just before all the chicken is ready, or whilst it is hot holding toast your brioche buns on both sides in a griddle pan.

To Plate:

Take your toasted brioche buns, spread on a generous amount of Nando's Perinaise add a big slice of gem lettuce, then 3-4 mini fillets. Then place your American cheese, smoked bacon, and a few jalapenos on top. Followed by another squirt of Nando's Perinaise and finally, a few drops of Franks Red Hot Sauce Serve in tin foil, for that street food vibe



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