Advertisment

Peri Peri Chicken Burger

Peri Peri Chicken is packed with flavour. The chicken is coated in delicious marinade and fried to a crispy juicy perfection. Now you can relish that burger to the fullest. This is a Sanjeev Kapoor exclusive recipe.

New Update
Peri Peri Chicken Burger

Advertisment
Main Ingredients Boneless chicken legs, Peri peri spice mix
Cuisine Fusion
Course Snacks and Starters
Prep Time 1-1.30 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Peri Peri Chicken Burger

  • 4 Boneless chicken legs
  • 3 tablespo to sprinkle Peri peri spice mix
  • 4 Burger buns
  • 2 tablespoons Garlic paste
  • to taste Salt
  • 2 teaspoons Lemon juice
  • for dusting Refined flour
  • 2 Eggs
  • for coating Cornflakes crushed
  • 1/2 cup Cabbage shredded
  • 1 Medium carrot cut into thin strips
  • 1 Medium green capsicum cut into thin strips
  • 1 Medium yellow capsicum cut into thin strips
  • to taste Black pepper powder
  • 4 tablespoons Mayonnaise
  • 4 tablespoons Butter
  • to deep fry Oil
  • as required Iceberg lettuce leaves
  • 4 Cheddar cheese slices

Method

  1. Take chicken legs in a bowl, add garlic paste, Peri Peri spice mix, salt and lemon juice, and rub them well over the chicken. Refrigerate for 1 hour to marinate.
  2. Heat sufficient oil in a kadai.
  3. Dust flour over the marinated chicken legs ensuring that they are well coated. Break in egg and mix well.
  4. Roll the chicken legs in crushed cornflakes, pressing lightly so that they are well coated on either sides and set aside on a plate.
  5. To make coleslaw take cabbage, carrot, green capsicum, yellow capsicum, salt, pepper powder and mayonnaise in another bowl and mix well.
  6. Halve the burger buns horizontally. Heat a non-stick tawa. Spread some butter on the cut side of each half, place them on the tawa and toast them turning sides till crisp. Remove from heat and set aside.
  7. Gently slide in the chicken legs, one at a time, into hot oil and deep-fry on medium heat, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper.
  8. Tear a few lettuce leaves and place them on the base half of each bun. Top with some coleslaw, fried chicken and a cheese slice. Sprinkle some Peri Peri spice mix over the cheese slice, cover with the top half of the buns and serve immediately with tomato ketchup and coke.
Advertisment