Name: Harry’s Fried Chicken Burger with Homemade Peri Peri Mayo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chicken thighs; 2 cups buttermilk; Salt and pepper to taste; 1 cup plain flour; 1 cup cornflour; 6 tbsp Harry’s Fried Chicken Spice; Rice Bran Oil for frying; 1 whole egg; 1/2 cup olive oil (or neutral oil); 2 tbsp vinegar; Juice of half a lemon; 1 tbsp Very Peri Spice; Burger buns; Butter for toasting; Cos lettuce; 2 fresh tomatoes, sliced

AuthorOZ Braai

00DifficultyBeginner

Harry’s Fried Chicken Burger with Homemade Peri Peri Mayo

Yields4 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

This burger is what happens when crispy fried chicken meets the bold flavour of a homemade Peri Peri mayo. It’s crunchy, juicy, spicy — and doesn’t need a deep fryer to pull it off. Perfect for weekend cook-ups, this recipe uses our Harry’s Fried Chicken Spice for a seriously punchy crust, and Very Peri Spice for a creamy mayo you’ll want to put on everything.

For the Chicken

500 g chicken thighs(boneless, skinless)

2 cups buttermilk

Salt and pepper to taste

1 cup plain flour

1 cup cornflour

6 tbsp Harry’s Fried Chicken Spice

Rice Bran Oil for frying (enough to shallow or deep fry)

For the Peri Peri Mayo

1 whole egg

1/2 cup olive oil (or neutral oil)

2 tbsp vinegar

Juice of half a lemon

1 tbsp Very Peri Spice

To Assemble

Burger buns(4)

Butter for toasting

Cos lettuce(hand-torn)

2 fresh tomatoes, sliced

Instructions

Add chicken thighs to a bowl with buttermilk. Season with salt and pepper, and mix. Let it marinate while you prep everything else.

In another bowl, mix the plain flour, cornflour, and 6 tablespoons of Harry’s Fried Chicken Spice. The cornflour helps the coating stick and gives it a crispier finish.

Take the chicken out of the marinade and press each piece firmly into the spice mix until fully coated. Set aside on a plate.

To make the mayo, crack one whole egg into a tall jug. Add the oil and blend with a stick blender until thick.

Add vinegar, lemon juice, and Very Peri Spice to the mayo. Blend again until smooth and creamy.

Heat your oil in a deep pan or pot. You want it between 140–160°C. Too hot and the coating will burn before the chicken is cooked through.

While the oil heats, slice your tomatoes, break up the lettuce, and butter your burger buns.

Fry the chicken in batches (2 pieces at a time) until golden and cooked through. Internal temp should reach 74°C. Set aside on paper towel.

To assemble: start with lettuce and tomato, add the crispy chicken, drizzle generously with the Peri Peri mayo, and close the lid.

Take a bite and enjoy the crunch, heat, and flavour!

Equipment:

Enjoy!

CategoryBy OZ Braai, Dinner, Lunch, Main Courses

Ingredients