The Spicy 🌶 Karen Chicken 🐔 Burger 🍔
Updated: Dec 3, 2021
Karen would be proud! 2-hour buttermilk marinated butterflied chicken breast in my special spicy breading, deep-fried until golden and perfect. Tossed in smoked paprika and finished with Franks Hot Sauce, American Cheese, Nando’s Perinaise, thinly sliced Red Onion, Gem Lettuce & a Toasted Brioche Bun 🍔 Insane! 🌶😇🐔
Full Recipe below & #YouTube Video coming soon!
Rock Salt & Pepper
Splash of Franks Red Hot Sauce
A squirt of Nando’s Perinaise
Take your chicken breasts and butterfly. Set these aside and grab the buttermilk from the fridge. Pop 200/300ml into a bowl with 1 tsp paprika, 1 tsp garlic powder, 2 tsp chili powder, 2 tsp cajun spice, a few drops of Franks Red Hot Sauce, a pinch of rock salt, and black pepper. Mix this together, add the chicken, cling film, and pop in the fridge for 2 hours to marinate. Make sure the buttermilk marinade covers the chicken.
After 2 hours take your chicken out of the fridge, set up your breading station, take some plain flour, and pop onto a plate, mix in 1 tsp paprika, 1 tsp garlic powder, 2 tsp chili powder, 1 tsp cajun spice, a pinch of rock salt, and black pepper. Take each butterflied chicken breast out of the buttermilk marinade and dunk into the seasoned flour, coating well. Repeat this for each breast, setting them aside once breaded for 10 mins.
Deep Fry these at 175 degrees celsius for 8-10 mins, finish these in the oven at 100 degrees celsius for a few minutes. Make sure the chicken probes to 75 degrees celsius before serving!
Assemble & Plate:
Season the fried chicken well, and toss in the smoked paprika.
Toast your brioche buns well and add a squirt of Nando’s Perinaise, a few slices of the gem lettuce & some thinly sliced red onion. Top with your spicy deep-fried chicken breast, a slice of American cheese, a squirt of Franks Red Hot Sauce, and finally some more Nando’s Perinaise. Oh wow!! 🍔🌶