Fried Chicken Burger with Bacon Ketchup Jam

Chicken & Brine 

• 4 boneless chicken thighs 
  
• 125g buttermilk 
  
• 1 egg white 
  
• 1 heaped tsp southern fried chicken seasoning 
  
• Light avocado oil 
  
• Sea salt 

Dredge 

• 75g pork puffs 
  
• 100g unflavoured whey protein powder 
  
• 2 tbsp southern fried chicken seasoning 
  
• Sea salt 
  
• Black pepper 

Bacon Ketchup Jam 

• 200g smoked back bacon 
  
• 1 red onion 
  
• 20g ghee 
  
• 3 tbsp fu:di ketchup 

Quick Pickled Red Onion 

• ½ red onion 
  
• 100ml apple cider vinegar 
  
• 100ml water 
  
• 1 tbsp sweetener 
  
• 1 tsp sea salt 

To Assemble 

• 4 low carb buns 
  
• 4 tbsp fu:di classic mayo 
  
• 1 baby gem lettuce 
  
• 1 tomato 
  
• 4 slices Jarlsberg cheese 
  
• 4 tbsp pickled gherkins 

Let's Begin!

Step 1 - Brine the chicken 

Whisk the buttermilk, egg white, seasoning and a pinch of salt until smooth. Submerge the chicken fully, cover and refrigerate overnight for maximum tenderness and flavour. 

Step 2 - Make the bacon ketchup jam

Melt the ghee in a pan over medium-low heat. Add the bacon and red onion and cook gently, allowing the fat to render and the onions to soften and caramelise. Stir occasionally until rich, golden and sticky. Add the ketchup and cook briefly until just combined and glossy. Set aside to cool and thicken.

Step 3 - Quick pickle the onions

Add the vinegar, water, sweetener and salt to a small pan and bring gently to a simmer until dissolved. Pour the hot liquor over the sliced red onion and leave to cool completely until lightly softened and vibrant.

Step 4 - Prepare the dredge

Blend the pork puffs, whey protein and seasoning into a fine, sandy crumb. Season well with salt and pepper.

Step 5 - Coat the chicken

Lift the chicken from the brine and allow excess to drip off. Press firmly into the dredge, packing the coating tightly onto the surface for a thick, crisp crust.

Step 6 - Heat the oil

Bring the avocado oil to 170°C in a deep pan. The oil should shimmer gently.

Step 7 - Fry the chicken

Lower the chicken carefully into the oil. Fry for 6-7 minutes, turning once, until deeply golden and crisp. The internal temperature should reach 73°C. Finish in a 180°C oven for 5-6 minutes if needed.

Step 8 - Melt the cheese

Top each piece of chicken with Jarlsberg and return to the oven briefly until melted and glossy.

Step 9 - Toast the buns

Lightly toast the buns until warm with a subtle crisp on the cut side.

Step 10 - Assemble the burgers

Spread fu:di classic mayo over the base bun. Add baby gem, followed by the fried chicken with melted cheese. Spoon over the bacon ketchup jam, then add tomato, pickled red onion and sliced gherkins. Finish with another spoon of bacon jam before closing with the bun.

To serve

Serve hot, with the crisp chicken, molten cheese and smoky-sweet bacon jam balanced by sharp, vibrant pickles.