Cuisine – RK’s Fried Chicken Burger

RocKitchen in Orewa owners Nyree and Joel Hobson say this burger became a permanent fixture on their menu after high demand from customers.

Ingredients, Serves 6
6 Brioche burger buns or similar
6 chicken thighs, boneless and skinless
1 iceberg lettuce
1 tomato, sliced
1 red onion, sliced
500ml buttermilk
mustard mayo (recipe below), RK flour (recipe below)

Method: Preheat Fryer or pot of oil to 150°C. Set up a coating station with flour in a shallow dish and the same with buttermilk.

Dust chicken thighs with 2 Tbsp of RK flour then dip well in buttermilk and back into the flour – key is to work it into the flour well, for an amazing finish!

Place coated chicken thighs into oil and fry for 8 to 12 minutes till they reach 75°C inside and look lovely and golden. Set aside on kitchen towel.

Cut and toast the burger buns in a hot dry pan. Spread each bun with a generous tablespoon of mustard mayo on the bottom and place iceberg, tomato slices and scattered red onions, followed by the fried chicken.

Top with your favourite cheese or a cheese sauce like us! Jalapeños are great with it too. Now bite into the most amazing burger you’ve ever made!

RK flour: 3 cups self-raising flour • 2.5 Tbsp salt • 2 Tbsp black pepper, ground • 1 Tbsp garlic powder • 2 Tbsp onion powder • ½ tsp cayenne pepper • 1 tsp paprika • 1 tsp mustard powder. Method: Mix together in large bowl

Mustard mayo: 1 cup mayo • 3 Tbsp ketchup • 1 Tbsp Dijon mustard. Method: Mix together with a whisk till well combined.

Local Cuisine is a new column which showcases locally made food from this area’s many eateries. If you would like your café or restaurant featured in this column, email or phone 427 8187 for more information.