A delicious, crispy buttermilk battered chicken burger using fresh bubbly crumpets as a replacement to the usual burger bun. This builds up to a really impressive burger stack, worthy of any street food event! Complimented beautifully with drizzles of maple syrup for that perfect American style sweet and savory dish. It's useful to have a deep fryer and a prong thermometer for this dish, and for best results marinate the chicken overnight.
2 Original / Cheese crumpets
1 chicken fillet / thigh, skinned and marinated in buttermilk and a touch of paprika overnight.
5 tbsp plain flour
1 tsp dried mustard powder
1 tsp dried oregano
1 tsp paprika
1 tsp cumin
½ tsp smoked paprika
½ tsp salt (or garlic salt)
½ tsp ground black pepper
¼ tsp chilli / cayenne powder (optional for spice, multiply as needed)
1. Take the marinated chicken and toss in a mixture of the dried ingredients.
Tip – Coat well before frying, shaking of excess flour mix.
2. Deep fry on 160*c for 12-16 minutes or until the chicken reaches 75 degrees (a prong thermometer is useful here to check the internal temp of the chicken). It will be really crispy on the outside and moist in the middle.
3. Place the cooked chicken pieces on some kitchen roll to absorb some of the oil.
4. Toast the crumpets and then build up your burger, adding any extra layers you fancy, such as cheese, burger sauce, and salad etc, and drizzle with maple syrup for a delicious sweet kick.
Check out our Instagram feed for a few extra videos of the process
And to Adam Withey for his brilliant food photography skills.