Informations supplémentaires
30 min.
|
754 kcal
|
easy
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|
Printable version
1. Setup
Slice the pickle into thin rounds. Chop the cilantro. Cut the lime in half. Drain and rinse the corn.
2. Bread the chicken
Put the flour and spice mixture in a large bowl. Season with salt and pepper. In another bowl, combine the chicken and the buttermilk. Season lightly with salt and pepper. Dip the chicken in the flour mixture and then return the chicken in the buttermilk. Coat the chicken one last time in the flour mixture. Press well so the flour sticks to the chicken.
3. Cook the chicken
In a deep skillet over medium-high heat, add a generous drizzle of oil. Once the oil is hot, add the breaded chicken pieces and cook for 4-5 minutes on each side, or until golden brown and crispy. Reduce the heat a bit if needed. Check that the center is cooked through. Place on absorbent paper.
4. Make the salad
In a bowl, mix the corn, the cilantro, the juice of half a lime, the crumbled feta cheese and 1 tbsp. of mayonnaise. Mix well and season with salt and pepper to taste.
5. Make the sauce
In a bowl, mix the rest of the mayonnaise with the chipotle powder, to taste (caution! spicy). It's possible to take some of the mayonnaise to make a less spicy sauce for children, either by reducing the chipotle powder or by using another spice they like.
6. Plate your dish
Toast the buns, if desired. Assemble the burger with the fried chicken, the chipotle mayonnaise and the pickles. Serve with the corn salad. Bon appétit!
360gChicken Thighs
2unitBrioche Burger Buns
120mlButtermilk
45mlMayonnaise
20gFeta Cheese
1unitCilantro
1unitCorn Kernels
2gGround Chipotle
1unitDill Pickles
1unitLime
113gSpice Mix (all-purpose flour,cornstarch,garlic powder,onion powder)
What you need
Pan, bowls, paper towels, tongs
754 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
38g
58%
cholesterol
106mg
35%
fiber
4g
16%
protein
41g
saturated
4g
20%
sodium
308mg
13%
sugar
11g
trans
1g