Chicken Burger Habanero Mayo & Chilli Jam

Name: Chicken Burger Habanero Mayo & Chilli Jam
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Barbeque Bests
Ingredients: 4 x Lilydale chicken thigh fillets; Sunflower oil, to deep fry; 1/3 cup cornflour; 1 cup plain flour; 1 egg; 2 cups buttermilk; 2 tsp sea salt; 4 tsp garlic powder; 4 tbs paprika; 1/2 lime juiced; 1 cup whole egg mayonnaise; 2 tbsp habanero hot sauce; 2 cups white sugar; 1/2 cup rice wine vinegar; 1/2 cup water; 1 clove garlic; 8 long green chili, tops removed and roughly chopped; 1/4 iceberg lettuce shredded; 4 brioche buns, lightly toasted

15 mins Prep

35 mins Cook

4 Serves

Home > Recipes > Chicken Burger Habanero Mayo & Chilli Jam

Copy Link

Save

Fried Chicken

4 x Lilydale chicken thigh fillets
Sunflower oil, to deep fry
1/3 cup cornflour
1 cup plain flour
1 egg
2 cups buttermilk
2 tsp sea salt
4 tsp garlic powder
4 tbs paprika

Habanero Mayo

1/2 lime juiced
1 cup whole egg mayonnaise
2 tbsp habanero hot sauce

Green Chili Jam

2 cups white sugar
1/2 cup rice wine vinegar
1/2 cup water
1 clove garlic
8 long green chili, tops removed and roughly chopped

Assembly

1/4 iceberg lettuce shredded
4 brioche buns, lightly toasted

Clear selections

Copy to clipboard

Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place chicken into large bowl and pour over butter milk and allow to sit covered in fridge while you make the other components of the burger.
To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients. Bring to the boil, then reduce to a simmer for 40-45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve.
While the chili jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat, breading and dredging twice.
Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil.
Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.
Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chili jam, top off with the brioche bun coated in more habanero mayonnaise.