Fried chicken brioche with elderflower pickled cucumber
This tasty fried chicken burger is garnished with hot sauce and a floral pickled cucumber, made using Belvoir Farm's elderflower cordial. The chicken is lightly spiced and brined in buttermilk, for a flavoursome and tender finish which rivals the best fried chicken joints around!
Ingredients
Metric
Imperial
Spice mix
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp celery salt
- 1/4 tsp garlic granules
- 1/4 tsp dried oregano
Buttermilk brine
- 4 boneless chicken thighs, (skin removed)
- 150ml of buttermilk
- 1 tsp salt
- 1 whole egg
Flour coating
- 150g of Doves Farm Organic Plain White Flour
- 2 tbsp of Doves Farm Organic Cornflour
Elderflower pickled cucumber
- 1/2 cucumber
- 2 tbsp of elderflower cordial (1)
- 2 tbsp of white wine vinegar
To serve
- 1l vegetable oil, or another neutral oil, for deep-frying
- 4 brioche buns
- 4 tbsp of mayonnaise
- 4 baby gem lettuce leaves
- hot sauce to taste
Equipment
- Mandoline
Method
Begin by making the spice mix, as it will be used in both the chicken brine and the crunchy coating. Mix all the ingredients together and store in an airtight container
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp celery salt
- 1/4 tsp garlic granules
- 1/4 tsp dried oregano
To make the buttermilk brine, stir all the ingredients together in a large bowl along with half of the spice mix. Place the chicken thighs into the brine and mix well. Cover and leave in the fridge overnight (or for at least 1 hour)
- 150ml of buttermilk
- 1 tsp salt
- 1 whole egg
- 4 boneless chicken thighs, (skin removed)
- Half of the spice mix
The next day, begin with the pickled cucumber. Use a mandolin or vegetable peeler to slice the cucumber into thin ribbons. Place in a bowl and pour over the elderflower cordial and white wine vinegar. Leave to quick pickle as you fry the chicken
- 1/2 cucumber
- 2 tbsp of elderflower cordial
- 2 tbsp of white wine vinegar
Preheat a deep-fryer or deep pan of oil to 170°C. Prepare the flour coating by mixing the flour, cornflour and remaining spice mix
- 1l vegetable oil, or another neutral oil, for deep-frying
- 150g of Doves Farm Organic Plain White Flour
- 2 tbsp of Doves Farm Organic Cornflour
- Remaining half of the spice mix
One by one, dip the chicken pieces into the flour, coating evenly, then place in the hot oil. Cook for around 6–8 minutes or until the chicken reaches 75°C with a temperature probe. You will need to work in batches to prevent the oil spilling over and to maintain the correct temperature
Halve the brioche buns and toast in a hot dry pan or under the grill. Spread the mayonnaise over the base and top with baby gem. Place the hot fried chicken on top, then drain the pickled cucumber and arrange the ribbons on top of the chicken. Finish with hot sauce and the top of the bread bun and serve up right away
- 4 brioche buns
- 4 tbsp of mayonnaise
- 4 baby gem lettuce leaves
- hot sauce to taste
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