H-06 LIFTOFF
GARLIC GHOST
FRIED CHICKEN
BURGER.
Crispy fried chicken, crunchy slaw, pickles and creamy H-06 LIFTOFF sauce packed into a toasted brioche bun. Hot, messy and built for eating immediately.
HOW TO MAKE IT
METHOD.
MARINATE THE CHICKEN.
Combine the yoghurt, H-06 LIFTOFF and sea salt in a bowl. Add the chicken thighs and turn until thoroughly coated. Cover and refrigerate for at least 30 minutes.
MAKE THE BURGER SAUCE.
Mix the mayonnaise, H-06 LIFTOFF, lemon juice and pickle juice until smooth. Refrigerate until the burgers are ready to assemble.
MAKE THE SLAW.
Combine the green cabbage, red cabbage and carrot. Add the mayonnaise, lemon juice and salt, then toss until lightly coated. Keep chilled.
PREPARE THE COATING.
Combine the flour, cornflour, smoked paprika, garlic powder, onion powder, salt, pepper and baking powder in a wide bowl.
COAT THE CHICKEN.
Remove one chicken thigh from the marinade and allow the excess to drip away. Press it firmly into the flour mixture, turning and packing the coating onto every surface.
FRY UNTIL CRISP.
Heat the oil to 175–180°C. Fry the chicken in batches for approximately 6–8 minutes, turning as required, until deeply golden and cooked to an internal temperature of 75°C.
REST AND TOAST.
Transfer the fried chicken to a wire rack and rest for 3–4 minutes. Butter the brioche buns and toast them cut-side down until golden.
BUILD AND SERVE.
Spread H-06 burger sauce across the toasted buns. Add the fried chicken, crunchy slaw and sliced pickles. Finish with extra H-06 LIFTOFF and serve immediately.
HARRY'S TIP
KEEP THE OIL HOT.
Frying too many pieces at once drops the oil temperature and turns crisp coating into greasy wallpaper. Work in batches and let the oil return to 175–180°C before the next piece goes in.
THE IMPORTANT PART
SAUCE IT WITH
H-06 LIFTOFF.
Roasted garlic flavour, serious ghost pepper heat and enough acidity to cut through fried chicken, creamy slaw and brioche. Cooling sauce was never going to be enough.
SHOP H-06 LIFTOFF