HOT CHILI CHICKEN BURGERS
Serves 12
Directions
- 1Grind 200 g of nacho chips finely in a food processor. Set aside 40 g for the dough.
- 2In a bowl, combine the lukewarm milk, yeast, and hot chili sauce. Mix well and let rest for 5 minutes.
- 3Add the beaten egg and mix well.
- 4Then add the flour, salt, finely ground nacho chips, and butter. Knead for 10-12 minutes until smooth.
- 5Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size.
- 6Wash and cut the chicken thighs into pieces and place them in a bowl.
- 7Add salt, cayenne powder, onion powder, black pepper, and hot chili sauce. Mix well and let it marinate.
- 8In a separate bowl, mix the flour, salt, black pepper, and onion powder.
- 9Beat the eggs in another bowl.
- 10First, coat the chicken in the flour mix, then dip it into the beaten egg, and finally coat it with the finely ground nacho chips.
- 11Place the chicken on a baking tray lined with parchment paper.
- 12Deflate the dough and divide it into 12 equal pieces. Shape them into balls.
- 13Roll each ball out with a rolling pin into a circle of about 13 cm.
- 14Beat an extra egg.
- 15Fold the dough in half and brush the top with the beaten egg.
- 16Dip the dough in the finely ground nacho chips and place it on a baking tray lined with parchment paper.
- 17Let the dough rise for 30 minutes, or until doubled in size.
- 18Heat a shallow layer of sunflower oil (about 2 cm) in a frying pan over medium heat (175°C).
- 19Fry the buns on both sides until golden brown. Drain on paper towels.
- 20Bake the chicken in a preheated oven at 175°C for 25-30 minutes.
- 21Open the buns and fill them with sauce, lettuce, and the baked chicken.
Ingredients
- 250 ml milk (lukewarm)
- 7 g instant yeast
- 30 g hot chili sauce
- 1 egg (m)
- 475 g flour (all-purpose flour)
- 8 g salt
- 40 g nacho chips (finely ground)
- 30 g unsalted butter
- 400 g chicken thighs
- 3 g salt
- 3 g cayenne pepper
- 4 g onion powder
- 2 g black pepper
- 25 g hot chili sauce
- 75 g flour (all-purpose flour)
- 1 g salt
- 2 g black pepper
- 3 g onion powder
- 2 eggs (m)
- 160 g nacho chips
- 1 egg (m) for brushing
- 2 cm sunflower oil
Equipment
food processorbowlbaking trayparchment paperrolling pinfrying pan
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