English Fried Chicken Cheese Sandwich

Updated: Mar 15

On 16th Aug 2015, I posted a Chicken Cheese Burger recipe. Looking back, I knew that I need to revitalize the recipe as it was somewhat "incomplete", IMHO. Just a couple of weeks ago, I did just that. Something just doesn't seem and taste right; seared ground chicken patties with cheese sauce tasted way off and the chili jam + pickles were simply outta place. It was an epic kitchen fail. Here's a peek at the burger.

I was brainstorming for any possible ideas, I even wanna do a Juicy Lucy, then one of my Instagramers pointed out I should use fried chicken thigh instead of the ground chicken patties. I wanted to discard the chili jam but I know for sure that with the addition of fried chicken, it will complement the whole burger very well. I still need to improve the jam tho.

Again, inspired by another Instagramer, I saw that her chili jam is a smooth texture as compare to my chunky jam. I decided to blitz mine into a smooth jam. I removed the ketchup, pickles and the American cheese. You must be wondering, why I choose to take away the cheese when this is called a fried chicken burger. Well, the actual rockstar of this burger is the Guinness Welsh Rarebit sauce, so why not drizzle on top of the protein?

To further enhance the burger, I have to include the chicken skin. I don't consume any other cuts of meat, I had to improvise to replace the absence of beef or bacon. Oh yeah! In place of pickles, a sprinkle of finely chopped English parsley is used. Why complicate things, when it be so simple? Welsh Rarebit is usually served on square toast, so I served my burger with fried sandwich bread. This is how this English Fried Chicken Cheese Burger is born, I hope you will give this recipe a try.

Ingredients:

(Make 4 sandwiches)

  • Chicken:

  • Chicken Thigh With Skin, 1kg

  • Dried Anchovies Powder, 1/2 TSP

  • Sea Salt, 1/2 TSP

  • Black Pepper, 1 TSP

  • White Pepper, 1/2 TSP

  • Smoked Paprika, 1 TSP

  • Kashmiri Chili Powder, Pinch

  • Buttermilk, 1 Cup or More

  • Chili Jam:

  • Fresh Red Chili, 4 Or More If You're Awesome

  • Red / Yellow / Orange Bell Peppers, 4

  • Extra Virgin Olive Oil, 1 TBSP

  • Red Onion Thinly Sliced Into Rings, 1

  • Balsamic Vinegar, 1/3 Cup

  • Brown Cane Sugar, 1/4 Cup

  • Dried Rosemary, 1 TSP

  • Bay Leaf Broken In Halves, 1

  • Cinnamon Powder, Pinch

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Deep Frying The Chicken:

  • Canola / Peanut / Vegetable Oil, For Deep Frying

  • Chicken Fat, 2 TBSP

  • Bleached All Purpose Flour, 1 Cup

  • Sea Salt, 1/2 TSP

  • Smoked Paprika, 1/4 TSP

  • White Pepper, 1/4 TSP

  • Garlic Powder, 1/4 TSP

  • Onion Powder, 1/4 TSP

  • Kashmiri Chili Powder, Pinch

  • Cheese Sauce:

  • Unsalted Butter, 1/2 OZ

  • Bleached All Purpose Flour, 1/2 OZ

  • Guinness Stout, 4 OZ

  • Chicken Stock, 4 OZ

  • English Mustard Powder, 1/2 TSP

  • Worcestershire Sauce, 1/2 TSP

  • Red Leicester Cheese Freshly Shredded, 150g

  • Black Pepper, Pinch

  • Sea Salt, Pinch

  • Burgers:

  • White Sandwich Bread Crust Removed, 8 Slices

  • Freshly English Parsley Finely Chopped, A Handful

Equipment:

  • Sauce Pot

  • Oven

  • Dutch Oven

  • Wire Cooling Rack

  • Blender

Directions: starts

  1. Marinade the chicken.

  2. Remove the skin from the chicken thigh and set it aside. Do not discard.

  3. Slice the chicken thigh into 4 equal pieces.

  4. *To make dried anchovies powder, simply saute the anchovies in a skillet with some oil until crispy. Drain off excess oil and transfer into a blender or a spice grinder, blitz until powdery.*

  5. In a shallow bowl, add in chicken, anchovies powder, salt, pepper, paprika, chili powder and buttermilk.

  6. Make sure the chicken is fully submerged. Add more buttermilk if necessary.

  7. Cover with cling film and sit in the fridge overnight.

  8. Prepare the chili jam.

  9. Set and preheat oven to broil.

  10. Quarter the bell peppers and chilies into wedges.

  11. *Discard all seeds and white membrane.*

  12. Place the bell peppers and chilies on a baking tray lined with parchment paper.

  13. Wack into the oven and broil for about 15 mins or until charred.

  14. Remove from oven and transfer into a bowl.

  15. Cover with cling film and set aside to cool.

  16. Once cooled, remove the charred skin.

  17. Coarsely chop the roasted peppers and chilies.

  18. Set aside.

  19. In a skillet over medium heat, add olive oil.

  20. Add in onion and saute until caramelized.

  21. It should take about 20 to 30 mins.

  22. Stir occasionally to prevent burning.

  23. Add in the roasted peppers and chilies.

  24. Stir to combine well.

  25. Add in balsamic vinegar and sugar.

  26. Stir to combine well and until the sugar has dissolved.

  27. Add in rosemary, bay leaf and cinnamon.

  28. Stir to combine well and bring it up to simmer.

  29. Season well with salt and pepper.

  30. Continue simmering until most of the liquid has evaporated.

  31. It should be a thick consistency.

  32. Remove from heat, discard the bay leaves and transfer into a blender.

  33. Blitz until smooth.

  34. Transfer into a sterilized jar and keep in the fridge until ready to use.

  35. *This jam can keep up to a month in a fridge.*

  36. Deep fry the chicken.

  37. Prepare a dutch oven or a deep fryer with at least 3 inches of oil over medium heat.

  38. Add in chicken fat.

  39. *Drop a small pinch of flour into the oil. If it starts to sizzle, the temperature of the oil is ready.*

  40. In a shallow bowl, add flour, salt, paprika, pepper, garlic, onion and chili powder.

  41. Stir to combine well.

  42. Add a few TBSP of the buttermilk into the flour mix.

  43. Mix until it resembles bread crumbs.

  44. Dredge the chicken thigh into the flour mix.

  45. Using your clean hands, press the flour onto the chicken.

  46. This ensures that the flour mixture sticks to the chicken even the nooks and crannies.

  47. Shake off any excess flour.

  48. Gently drop the chicken away from you into the oil.

  49. Deep fry until golden brown on all sides.

  50. Remove from heat and set aside onto a wire cooling rack to drain off excess oil and to rest.

  51. Remember the chicken skin?

  52. Place the chicken skin onto a baking tray lined with parchment paper.

  53. Lightly season the skin with salt and pepper.

  54. Drizzle a bit of that deep frying oil over the top.

  55. Place another parchment paper onto the skin.

  56. Add any oven-proof weight onto the skin, a plate works best.

  57. *This is to prevent the skin from curling during the baking process.*

  58. Wack into the oven and broil for about 5 mins or until the skin is crisp golden brown.

  59. Remove from the oven and set aside.

  60. Prepare the cheese sauce.

  61. In a sauce pot over medium heat, add in flour and butter.

  62. Whisk vigorously to combine well.

  63. As soon as the color start to turn pale yellowish in color, gradually pour in the Guinness stout and chicken stock while still whisking.

  64. *Make sure no lumps.*

  65. Add in mustard powder and Worcestershire sauce.

  66. Stir to combine well.

  67. Gradually add in the cheese, 1/3 portion at a time.

  68. Continue whisking until the cheese has melted.

  69. Taste and adjust the seasonings with salt and pepper.

  70. Give it a final stir.

  71. Remove from heat and set aside.

  72. Assemble the burger.

  73. Using the same dutch oven and oil, turn the heat to medium-low.

  74. As soon as the oil is heated up, add in the bread slices.

  75. Using a pair of chopsticks, keep flipping the bread to prevent burning.

  76. Once it starts to turn golden brown on both sides, remove from heat and transfer onto a wire cooling rack to drain off excess oil.

  77. Place one sandwich bread onto the working surface.

  78. Spread chili jam.

  79. Place the chicken skin on top.

  80. Stack with the fried chicken.

  81. Drizzle the cheese sauce generously over the chicken.

  82. Sprinkle parsley over the top.

  83. Finish the burger with another slice of bread.

  84. Repeat the steps for the remaining burgers.

  85. Serve immediately.

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