Cook time 20
Oh my, if you love the crunch of fried chicken and a crispy slaw with all the flavours from South East Asia, then this recipe is for you. The chicken is magnificent and makes a burger to rival any takeaway store. You can also use this spice mix to deep-fry chicken pieces on the bone. This is one of Jack’s favourites and I know a few of his mates enjoy it too.
1 tsp dried oregano
1 tbsp. dried basil
1 tsp dried tarragon
1 tbsp dried marjoram
1 tbsp dried sage
1 tbsp celery salt
1 tbsp white pepper
1 tsp chilli powder, or more
1 tbsp paprika
2 tbsp salt
1 tbsp onion powder
1½ tbsp garlic powder
2 cups flour
6–8 cups vegetable oil for deep frying
1 cup milk
4–6 chicken thighs, boneless
4–6 sesame or brioche buns, lightly toasted
1/2 portion of slaw (see my Asian slaw recipe) or store bought coleslaw (enough to make up the burgers)
2 x 100 g packets of Brett McGregor’s Kumara Crisps
Heat the oil to 160ºC in a large saucepan.
Combine all the coating ingredients in a large bowl. In another bowl, whisk the egg and milk together.
Dip the chicken pieces in the coating mixture, then the egg, then back into the coating mix. Shake off the excess and set aside.
When the oil is hot, fry the chicken for 8 minutes, then turn the heat up to 190ºC and cook for a further 2 minutes. Remove and drain on paper towels.
To serve, take a lightly toasted bun base and start with a good spoonful of the slaw. Place a piece of chicken on the slaw and finish with the bun tops. Serve with the kumara crisps.