Persian Fried Chicken Burger aka PFC Burger

Name: Persian Fried Chicken Burger aka PFC Burger
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving
Ingredients: 500 ml buttermilk; 1/8 tsp saffron; 1/2 tsp Turmeric; 1 tbsp chili sauce; 1 tsp salt; 1/2 tsp black pepper; 4 cloves garlic; 1 onion; 4 chicken thighs; 8 discs moosir; 1/2 cup mayonnaise; 250 g plain flour; 2 tbsp advieh; 2 tbsp za'atar spice blend; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp salt; vegetable oil; 4 burger bap; lettuce; tomato; Thai basil; pickled cucumbers

User Reviews

5

2 reviews

Excellent

Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Course
Main Course

Persian Fried Chicken Burger aka PFC Burger

Travis Ward

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Buttermilk Marinade

500 ml buttermilk
1/8 tsp saffron ground
1/2 tsp Turmeric
1 tbsp chili sauce
1 tsp salt
1/2 tsp black pepper ground
4 cloves garlic (crushed or minced)
1 onion (medium sliced)
4 chicken thighs (skinless and boneless)

Moosir Mayonnaise

8 discs moosir dried
1/2 cup mayonnaise

Flour Coating

250 g plain flour
2 tbsp advieh (Persian mixed spice - Cardamom, Black Pepper, Dried Rose Petals, Cinnamon, Nutmeg)
2 tbsp za'atar spice blend
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
vegetable oil (for deep frying)

To serve

4 burger bap (such as Brioche buns)
lettuce
tomato
Thai basil
pickled cucumbers

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Instructions

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Marinade the Chicken Thighs

Take a large bowl, add buttermilk, ground saffron, turmeric, chill sauce, salt, pepper, garlic, onion and mix with spoon. Add the chicken thighs and ensure they are full submerged in the marinade. Cover and leave in the fridge to marinade anything between 8 hrs to 24 hrs.

Rehydrate the Moosir

Rehydrate the moosir by placing n a bowl and adding boiling water. Cover and leave overnight.

Moosir Mayo

Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts. Take a bowl, add mix the moosir and mayo. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the mayo (no less than 3 hours before you want to eat your burger).

Prepare the Flour Coating and Fry the Chicken

Make the coating by combining the flour, advieh, za'atar, garlic and onion powder, salt and pepper.
Drain the chicken thighs and sliced onion, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate. Do the same with the sliced onions.
Heat a 20cm depth of oil in a saucepan or deep-fat fryer until it reaches 175C (please be careful with the hot oil and do not leave unattended). Lower two of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 170C). Fry until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs and sliced onions. When all the chicken and onions have been fried get ready to build your burger!

Serving the Chicken Burgers

Lightly toast your burger buns. Spread the Moosir Mayo on both ends of the buns, layer with lettuce, sliced tomates, Perisan pickled cucumbers, the fried chicken thigh, ketchup, the crispy fried onions and Thai Basil. Pop the top of the bun on and tuck in! A side of fries go very well with this burger and hoepfuly there will be some of the Moosir Mayo left to dip into.