ULTIMATE FRIED CHICKEN BURGER feat. Ronny Dahl скачать в хорошем качестве

ULTIMATE FRIED CHICKEN BURGER feat. Ronny Dahl

Patreon -   / firetofork   Second channel -    / @harryfisher139   The gear I use – https://www.firetofork.net/gear Merch: https://www.firetofork.net/shop I’m most active on Instagram @firetofork I’m also on Facebook -   / firetofork   Recipe: Serves 4 Prep time 20 min Total time 30 min Chicken brine: • 1kg or 8 chicken tenderloins • 500ml buttermilk • 2 tbspn cooking/kosher salt Flour mix (I recommend pre-mixing this at home) • 1.5 cups self-raising flour (no issue using gluten-free flour) • 1/2 cup cornflour • 1/2 tbspn thyme • 1/2 tbspn basil • 1/3 tbspn oregano • 1 tbspn celery salt • 1 tbspn black pepper • 1 tbspn dry mustard • 1 tbspn cumin • 4 tbspn paprika • 1 tbspn garlic salt • 3 tbspn white pepper • 1/2 tbspn MSG (or 2/3 tbspn salt) Burger ingredients • 4 potato buns • ½ red onion sliced to rings • 2 tbspn red wine vinegar • Salt and pepper • ¼ of a red cabbage sliced finely • 6 dill pickles, sliced • Egg mayonnaise • Spicy sweet chilli sauce or chilli jam Directions: • Place the red onion and sliced pickles in a bowl with some salt, pepper and red wine vinegar and leave for at least 15 minutes (there is no maximum, they are great a week later). • Heat the oil to 180deg in a wok or camp oven. • Remove the chicken from the buttermilk and drop immediately in the flour mix – don’t let the buttermilk drain off, the more the merrier. • Ensure the chicken is thoroughly coated in flour, especially in any cracks. The messier, the crispier. • Carefully place the chicken in the oil 2 pieces at a time and fry until golden brown, this should take around 6 minutes. Let the chicken rest for 2-3 min and ensure the internal temperature is above 65 degrees (use a meat thermometer). If it isn’t hot enough, put it back in the hot oil for 45 sec- 1 min. • Toast the inside of your buns over the fire, then build your burger in the following order: base of the bun, 2 chicken tenderloins, red cabbage, pickles, red onion, generous squeeze of egg mayo, sweet chilli to taste, top bun.