Ingredients:
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4 Brumby’s White Round Rolls, cut in half
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600g chicken breast
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8 slices of tomato
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4 handfuls of shredded lettuce
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Chicken Spice mix: 1/2 cup flour, 1/3 tsp salt, 1/4 tsp basil, 1/4 tsp oregano, 1/4 tsp thyme, 1/2 tsp round black pepper, 1/2 tsp dried mustard, 1 tsp garlic salt, 1/2 tsp ground ginger, 1/2 tsp celery salt, 2 tsp paprika, 1 1/2 tsp white pepper
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For frying: 1 cup of vegetable oil, 1 tspn butter
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To make the sauce: 2 tbsp mayo, 2 tbsp tomato sauce, 1 tbsp mustard, 1 tsp chili sauce, 1 tsp garlic powder, Dash of salt
Method:
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Step 1:
Slice the chicken breast into 8 pieces of roughly equal size.
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Step 2:
In a large bowl, add the chicken and cover with buttermilk and let soak for minimum 10 minutes.
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Step 3:
In a medium bowl, add together all of the spices, then coat both sides of your chicken, and set aside.
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Step 4:
In a large pot heat 1 cup of vegetable oil over high heat.
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Step 5:
Once the oil is hot, carefully add your chicken pieces in batches. Cook for 2 minutes, then flip, and cook for a another 2 minutes until chicken is crispy and golden.
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Step 6:
To make the sauce: In a small bowl, mix together all the burger sauce ingredients listed until combined.
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Step 7:
In a large fry pan, over medium high heat, and a tbsp of butter. Once melted, add your rolls in batches face down and toast about 2 minutes until golden.
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Step 8:
Now it's time to assemble your burgers. Spread on the sauce to the bases of the buns, followed by a handful lettuce, 2 slices of tomato, and then roughly 2 pieces of chicken per bun. Finally add the lid and enjoy your first, but definitely not last, taste of the BFC Sandwich!
Slice the chicken breast into 8 pieces of roughly equal size.
In a large bowl, add the chicken and cover with buttermilk and let soak for minimum 10 minutes.
In a medium bowl, add together all of the spices, then coat both sides of your chicken, and set aside.
In a large pot heat 1 cup of vegetable oil over high heat.
Once the oil is hot, carefully add your chicken pieces in batches. Cook for 2 minutes, then flip, and cook for a another 2 minutes until chicken is crispy and golden.
To make the sauce: In a small bowl, mix together all the burger sauce ingredients listed until combined.
In a large fry pan, over medium high heat, and a tbsp of butter. Once melted, add your rolls in batches face down and toast about 2 minutes until golden.
Now it's time to assemble your burgers. Spread on the sauce to the bases of the buns, followed by a handful lettuce, 2 slices of tomato, and then roughly 2 pieces of chicken per bun. Finally add the lid and enjoy your first, but definitely not last, taste of the BFC Sandwich!
