August 15, 2018
Dinner, Burgers, Pork,
Bacon, Poultry, Chicken, Dairy, Clone/Copycat Recipes, Budget-Friendly, Pantry/Shelf, Game/Sports Day, Weeknight Meals, Broil, Refrigerator, Gluten-Free, Buttermilk, Boneless Pieces, Spicy more
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"From our weekday newspaper The West Australian. Times are estimated and brining time of 2 hours is not included in times."
Place the chicken breasts on a board and cut them in half crossways and using a meat mallet to beat the thicken side of each half breast until the whole piece is an even thickness.
Put all the buttermilk brine ingredients in a large bowl, stirring to mix well and then add the chicken, making sure it is fully submerged and then transfer to the refrigerator and leave to marinate for 2 hours.
Combine all the hot and spicy mayo ingredients in a jug and chill in the refrigerator until ready to use.
Set up a dusting station, with the bowl of marinated chicken and a baking tray.
In a large bowl, combine all the ingredients for the herb and spice crust.
Grab a piece of chicken and use you hand to scrape of the excess brine, letting it drip back into the bowl and then dredge the chicken in the spice crust mixture until coated completely, shaking of the excess flour and repeat to process one more time. Coat the remaining chicken pieces and set aside for 20 minutes before frying.
Pour 5cm vegetable oil into a deep-fryer or heavy based saucepan and heat the oil to 175C over medium-high heat, in batches, if necessary, fry the chicken for 3 minutes on each side, until fully cooked through and golden brown and then remove and transfer to a wire rack which paper town underneath to catch the excess oil.
Meanwhile heat a tablespoon of vegetable oil in a frying pan over medium-high heat and fry the bacon until browned and extra crispy and then remove and drain on paper towel.
Heat the grill/broiler setting on your oven to medium-high and place the chicken on a clean baking tray and top each with a slice of cheese and grill the chicken for 1 minute or until the cheese is starting to melt.
To assemble the burgers, put two bacon rashers on a piece of chicken, then a second piece of chicken and spread the spicy sauce all over, then top each with a second piece of chicken, cheese-side down and serve immediately
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