Southern fried chicken burgers with aioli & potato chips

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings people

Appliance/Function:

In a medium-sized bowl combine yoghurt, egg and a pinch of salt. Slice any thicker chicken thighs in half horizontally, if needed. Add the chicken and turn to coat. Set aside to marinade.

Cut the unpeeled potatoes in half lengthwise, then slice them into chips. Place potatoes on the prepared oven tray, drizzle with oil and sprinkle over Southern style seasoning. Toss to combine and spread out in a single layer. Bake for 20-25 minutes, until golden and crispy. Turning once halfway.

Combine flour, cornflour and Southern style seasoning in a shallow bowl. Drizzle over 2 tbsps of the marinade, then use your fingers to mix through to form lumps. Heat oil in a large deep frypan on medium-high heat. Pick up a piece of chicken, let excess marinade drip off, then press to coat in the flour mixture. Shake off excess, then fry for 2-3 minutes on each side, until golden and cooked through. Repeat the process until all the chicken is cooked. Set aside on a paper towel to drain.

Thinly slice the lettuce, tomato and gherkin (if using). Peel and mince the garlic. Slice the buns in half. Smear the garlic aioli on the base of the buns, then pile the lettuce, tomato, gherkins, chicken and finally the bun on top.

Divide the Southern fried crispy chicken burgers with aioli mayo between plates and baked potato chips on the side.