Chef's Recipes

Sage Panko Crumbed Free Range Chicken Burger

Sage Panko Crumbed Free Range Chicken Burger, Caesar Salad, Floured Bap, 3 Times Fried Chips

Serves 2

Equipment Focus

This recipe used the E401FX Fryer, featuring patented Fryer Angel technology. Read more here.

Features and Benefits – E401FX Fryer

• Great cooking performance with quick recovery times and fried food per hour output.
• The added filtration system is very convenient and efficient, taking around 5 minutes to complete of full cycle of oil dropping, filtering, and pumping back into tank.
• Easy to operate, understand and has additional safety features to ensure operators only fry safely in the correct volume of oil.
• This model has Fryer Angel patented fire safety technology built in, shutting off power to elements if insufficient oil in pan, thus preventing fires and flare ups. Read more here.
   

Ingredients

1 x Chicken Breast 
1 x cup Panko Bread Crumbs
2 x Eggs
1 x cup Flour
1 tsp Sage
Twist x 2 Black Pepper
Pinch Sea Salt
2 x Rashers Smoked Streaky Bacon
1 x clove Garlic
1 x slice Ciabatta Bread (diced)
20g Parmesan Cheese shards
50g Cos Lettuce or Romaine 
40ml Caesar Dressing (recipe separate)
2 x Floured Baps 
1 x Green Tomato
1 x tbsp Chives sliced
2 x Maris Piper Potatoes 

Method

Chicken Burger

• Half chicken breast, then lightly flatten with meat mallet.
• Follow the Flour, Egg then Breadcrumb process and crumb the chicken pieces.
• Reserve till ready to use.

Chips 

• Wash, peel and dry the potatoes, then but by hand into chips.
• Cook for 4 mins at 100°C, drain, repeat for 1 minute at 160°C, final stage just before would be at 170°C for 4 minutes till golden and crispy. Season and serve immediately.

Caesar Salad

• Wash, dry and roughly shred the lettuce.
• Separately, shallow fry diced bread and also bacon lardons.
• When golden and crispy, reserve and put aside.
• Now slice the tomato, spring onion and slice the parmesan.
• Slice the baps in half 
• When bacon and toasted bread has cooled, add to salad, in the meantime ….

Cooking and plating

• Carefully place the chicken pieces in hot oil at 170°C and fry until floating at top and golden brown.
• Finish the chips at the same time.
• Now, add some Caesar dressing to the salad and start layering the burger, ½ bap at base, finishing with parmesan and tomato. Place other half of the bap, the floured lid, at an angle, dish up chips and then ready to serve.

Chef’s Tips

• To prolong the life of your fryer’s oil, always shake off excess crumbs prior to dropping into oil.
• Regularly skim the oil surface to get rid of floating debris, crumbs etc.
• As often as possible, and when safe to do so, filter the oil regularly. 
• Bring products out of the chilled storage ahead of frying, a few minutes will help.
• Do not overfill baskets, rough guidance is to fill baskets up to half.
• For larger items such as battered or crumbed products, fry directly into tank, using spider to remove and drain.