Louisiana Crumbed Chicken Burger
with Crispy Fries & Garlic Aioli
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
You’ve been dreaming of a Louisiana flavoured crumbed chicken burger? Well how about that – so have we! And we promise you, with a crispy panko coating, creamy garlic aioli and oven-baked fries, it tastes even better in real life than we had imagined.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1
Tomato
320 g
Chicken Thigh
1 packet
Mixed Salad Leaves
3
Potato
1 sachet
Louisiana Spice Blend
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 sachet
Crispy Seasoning
(Contains: Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
1 piece
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, add crispy seasoning and a drizzle of olive oil and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. • Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• While the fries are baking, thinly slice tomato. • In a shallow bowl, combine the Louisiana spice blend and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Place chicken thigh between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick, then slice each chicken thigh in half widthways (so it fits the burger bun). • Coat chicken in the spice mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook the crumbed chicken, in batches, until golden, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Chicken is cooked through when it is no longer pink inside.
• Set your air fryer to 200°C. Halve bake-at-home burger buns.
• Place in air fryer basket and bake until heated through, 2-3 minutes.
• Spread the bun bases with mustard mayo. • Top with crumbed chicken, tomato and mixed salad leaves. • Serve with fries. Enjoy! Little cooks: Take the lead and help build the burgers!
