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Une publication partagée par Doyon Després (@doyondespres)

Ingredients (4 burgers)

• 4 boneless chicken thighs
• Doyon Després Piri Piri Sauce
• Doyon Després All purpose Dry Rub
• 500 ml buttermilk
• 500 ml (2 cups) all-purpose flour
• 200 ml sour cream
• 200 ml mayonnaise
• 7 g fresh parsley
• 7 g fresh chives
• 7 g fresh dill
• Zest of half a lemon
• 2 large dill pickles
• ½ red onion
• ¼ iceberg lettuce
• 4 brioche hamburger buns
• 15 ml (1 tbsp) butter
• Salt and pepper to taste

Marinade Preparation

1. Trim excess fat from the chicken thighs if necessary.
2. In a bowl, combine:
• Buttermilk
• 100 ml Doyon Després Piri Piri Sauce
• 30 ml (2 tbsp) Doyon Després All-Purpose Seasoning
3. Mix all ingredients thoroughly.
4. Place the chicken in the marinade.
5. Refrigerate for 6 to 12 hours.

Sauce Preparation

1. In a bowl, mix the sour cream, mayonnaise, parsley, dill, and chives.
2. Add the zest of half a lemon.
3. Mix all ingredients thoroughly.
4. Add salt and pepper to taste.

Topping Preparation

1. Dice the pickles into small cubes.
2. Slice the red onion into thin rings.
3. Finely shred the iceberg lettuce.
4. Place the ingredients in a bowl and mix well.
5. Add 2 to 4 tablespoons of your prepared sauce (to taste).
6. Mix thoroughly.
7. Add salt and pepper to taste.

Breading Preparation

1. Preheat the oil in your deep fryer to 350°F (this can also be done in a saucepan).
2. In another bowl, add the flour and 2 tablespoons of DD all-purpose spices and mix well.
3. In a third bowl, pour in 2 cups of water
4. Take one piece of chicken at a time from the buttermilk mixture, transfer it to the flour and coat the top of the thigh well with flour
5. Take the thigh and soak it completely in the water
6. Take it out immediately and dip it in the flour a second time
7. Place the chicken in the hot oil for 15 minutes
8. Take the chicken out and drain it

Assembly

1. Butter a pan and toast the buns.
2. Grill the brioche buns until the insides are golden brown.
3. Spread a layer of sauce on the bottom bun.
4. Coat the fried chicken completely with Doyon Després Piri Piri Sauce.
5. Place the chicken on the bottom bun.
6. Top with the prepared vegetable mixture.
   *Optional: Add extra sauce on the top bun.
7. Close with the top bun.

Products Used

• Smart Fryer Electric Countertop

• Santoku Knife

• Maple Wood Cutting Board

• Piri Piri Sauce
  
  
• All purpose Dry Rub