Doesn’t the name peri-peri alone boost you all with so much of enthusiasm? It does, right?! And this name – fried peri-peri chicken burger with most of our favorite things put together in it along with the tangy mustard coleslaw, intimidates you to grab a bite immediately!
I first wanted to make KFC style chicken burger. But then, it was very depressing to see that I’ve still not uploaded even a single recipe with my favorite peri-peri seasoning. So, I finally decided to make fried peri-peri chicken burger.
It is so surprising to see that peri-peri has caught all our hearts in a very short period of time. Nowadays, I see most of the you-tubers using peri-peri in almost everything. So, you might be wondering what is in it that attracts everyone?
Well, it is obviously the punch of flavors that peri-peri seasoning has. It gives the zest required for the food with the right amount of tanginess and spiciness. Peri-peri is now included in most of the fast food items that we are having. And, sometimes I have seen people including peri-peri in our Indian-style fried chicken recipes too. Right from popcorn to fried chicken, peri-peri has done its magic!
I think this is the right statement to make now! Anyways, peri-peri seasoning can be made at home or even store-bought. It is very simple to make at home. You just need to mix a few spice powders together. I will surely share the seasoning mix with you as a detailed post separately. Meanwhile, the following is the list of ingredients that goes into peri-peri seasoning.
- Garlic powder
- Ginger powder
- Onion powder
- Red chili flakes
- Smoked paprika
- Cayenne pepper or peri-peri pepper
- Powdered sugar
- Cinnamon powder
- Black salt
For making the sauce, the African bird’s eye chili is used along with the natural version of all the above mentioned ingredients.
Back to our fried peri-peri chicken burger, an important point to remember is marinating the chicken in buttermilk. Now, this helps in getting tender and moist chicken pieces. I have used breast pieces. You can use even thigh pieces of the chicken.
Because the breast pieces are bulkier on one side and very thin on the other, I cut them horizontally into two. You can also use a meat pounder to even the chicken pieces. For some extra meaty taste, I stuffed the burger buns with two pieces of fried chicken. DOUBLE BONANZA!
You can also make peri-peri chicken popcorns but cutting the chicken into small bite-sized pieces like I have done as seen in the picture. The rest of the process is same as followed for the fried chicken. Oh yeah! How can I ever forget the amazing COLESLAW!
The coleslaw was really yummy and tangy and what not!. Just a few teaspoons of yellow mustard paste into your coleslaw is enough to bring out the tanginess required for each bite that you take into the burger. This coleslaw can also be had as is or can be served along with the burger as a side.
You can also serve the burger with some fried and some coke on the side – this is the ever-loved combo! Enjoy this fried peri-peri chicken burger with your loved ones. Stay safe; stay healthy! Happy cooking and eating!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
Fried peri-peri Chicken Burger
For marinating chicken
- 300 grams boneless chicken breast
- 1 cup milk
- 1 tbsp white vinegar / lemon juice
- 2.5 tbsp peri-peri seasoning
- 1 tbsp red chili sauce
- 1 tbsp capsico sauce
- 1.5 tbsp garlic paste
- 1 whole egg
- salt, as per taste
For the mustard coleslaw
- 1/2 cup cabbage, shredded
- 1 medium carrot, julienned
- 1/2 tsp black pepper powder
- 1 cup mayonnaise
- 2 tsp yellow mustard paste
- salt, as per taste
For the peri-peri mayonnaise
- 1/2 cup mayonnaise
- 1 tbsp peri-peri seasoning
To coat and fry the chicken
- 1 cup all-purpose flour / maida
- 1/2 cup corn flour
- 2 tbsp peri-peri seasoning
- 1/4 tsp black pepper powder
- salt, as per taste
- oil, to fry the chicken
To assemble the burger
- burger buns
- cheese slices
- lettuce leaves
Marinating the chicken
- Cut all the thick pieces of the chicken horizontally into half or pound it using a meat pounder.
- In a mixing bowl, add milk and vinegar and let it sit for 5 minutes. To this, add the rest of the ingredients mentioned under 'For marinating the chicken', except for the chicken and the egg. Whisk everything well.
- Add the chicken pieces to the marinade.
- Break open an egg and mix well. Let it marinate for 4 hours or overnight in the refrigerator.
To make the mustard coleslaw
- In a mixing bowl, take all the ingredients listed under 'For the mustard coleslaw' and mix well. Set aside until further use.
To prepare the peri-peri mayo
- In a bowl, mix the mayonnaise and the peri-peri seasoning and keep it aside.
Coating and frying the chicken
- Heat oil in a kadai or a pan on medium heat, to fry the chicken.
- In a wide plate or a bowl, add the all-purpose flour / maida, corn flour, pepper powder, peri-peri seasoning and salt as required. Mix everything well.
- Take a piece of chicken and coat it in the flour mixture. Repeat for all the pieces and set aside.
- Take the flour coated chicken and dip it in the buttermilk mixture and then coat it again in the flour mixture.
- Fry the chicken pieces in the oil until golden-brown on all sides.
- Drain the chicken pieces onto a plate and set aside. Fry the rest of the chicken pieces in the same manner in batches.
Assembling the burger
- Slit the burger buns into half and toast them slightly on a tawa.
- To assemble the burger, add some coleslaw on the bottom half of the burger bun.
- Place a piece of the fried chicken on top of the coleslaw, followed by the cheese slice and then another fried chicken piece.
- Place some lettuce leaves on top and then add the peri-peri mayo to the top half of the burger bun. Place both together.
- Serve the burger with popcorn chicken, french fries and coke on the side.
- You can use normal buttermilk in the place of milk and vinegar.
- If you do not have capsico sauce, replace it with red chili sauce.
- Use any store-bought peri-peri seasoning.
- Use any store bought yellow mustard paste for the coleslaw. If not, you can also blend some mustard seeds and use that paste too.
- Double coating the chicken pieces gives a crispy outer layer. It is optional and the chicken pieces can be coated only once.
- `Use two cheese slices for cheesy burgers.
- I have stuffed the burger buns with two pieces of fried chicken. You can limit to one also.
- Fry the chicken pieces in medium hot oil to ensure even cooking. Too hot oil will under-cook the chicken and less hot oil will result in soggy and oily chicken pieces.
- Do not overcrowd the pan or the kadai while frying the chicken pieces.