Fried Chicken Burger

Wed, 2 February 2022

Chef Jack O'Keefe is in the Ireland AM kitchen this morning with a delicious recipe for The JFC Burger (Jack Fried Chicken).

The JFC Burger
The Jack’s Fried Chicken Burger

Serves 2

Ingredients
For the chicken
4 Boneless chicken thighs
2 large free range eggs
250ml buttermilk
2 tablespoons tabasco
400g plain flour
3 tbsp cornflour
1 tbsp cayenne pepper
1 tbsp dried thyme
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp smoked paprika
1 tsp cracked black pepper
Sea salt
2 litres of sunflower oil for frying
For the hot oil
1 tsp cayenne pepper
1 tbsp brown sugar
½ tsp cracked black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tbsp tabasco
For the rest
1 butterhead lettuce
2 tbsp mayo
Sliced pickles
2 brioche burger buns

Method

1) To start off this magical journey, whisk the eggs, buttermilk, and hot sauce in a large bowl. Add the chicken to the bowl and allow to marinade overnight or for at least 1 hour.

2) In another large bowl or deep tray, place the flour, cornflour, cayenne, thyme, garlic, onion powder, paprika, pepper and a pinch of salt. Mix together. When the chicken is ready remove it from the buttermilk and place it into the flour mix.

3) Toss the chicken around the bowl making sure its covered in flour. Leave the chicken in the flour while your heating up the oil.

4) In a deep sauce pan or deep fat fryer, heat the oil to 160?c to 170?c

5) Working in batches, fry the chicken, turning occasionally, until skin is deep golden brown and crisp – roughly 10 to 12 minutes or use a thermometer inserted into thickest part of the pieces. The chicken is finished once it hits 76?c. Transfer to a clean plate or tray. Turn off the fryer or pot.

6) Grab a heatproof bowl and place all the spices for the hot oil along with the sugar. Carefully take a ladle of the hot oil and pour over the spices. Whisk everything together and set aside.

7) Now to serve up, toast your buns and place them on a chopping board. Spread all the buns with mayo and followed by a fresh leaf of lettuce. Using kitchen tongs dip the chicken into the hot oil allowing excess to drip off before placing 2 crispy thighs on top of each lettuce leaf. Add some sliced pickles and a pinch of salt followed by the top bun.

8) Enjoy this with some mac ‘n’ cheese!