01 The Best Chicken Burger You'll Ever Eat
Without wishing to ruffle feathers, protein needn't always be pious. The Disco Sandwich – created by Carl Clarke, co-founder of London's best fried chicken joint, Chick'N'Sours – serves up 40g of the good stuff
INGREDIENTS
(Serves 4)
• 500ml buttermilk
• 4 boneless thighs, skin on
• 1 large egg
• 120ml milk
• 165g flour
• Vegetable oil, for deep-frying
• 2 very ripe avocados
• Juice of 2 limes
• 1 tbsp chopped coriander
• 8 slices of dry-cured streaky bacon
• 4 brioche rolls
• Hot sauce
• 4 american cheese slices
• 2 tbsp pink pickled onions
• 2 tbsp mayonnaise (ideally Japanese kewpie)
HOW TO MAKE IT
1 Clarke, author of The Whole Chicken, is on a quest to perfect the art of the chicken burger. Whisk the buttermilk with 1 tsp of salt in a bowl. Add the thighs, cover with cling wrap and pop in the fridge for 12-24 hrs.
2 Whisk the egg and milk and set aside. For the coating, blend the flour with 1 tsp salt and 1/4 tsp black pepper. Remove the thighs from the brine; shake off the excess buttermilk. Dip in the flour mix, then submerge in the wet mix. Dredge baok into the flour and work it with your hands to create a flaky texture.
3 Heat about 2L of oil heated to 140°G for the frying. Fry the thighs in pairs for 7 minS, then set aside. Up the oil temperature to 180°C. Deep fry again for 3-4 mins until golden brown; drain on paper towels.
4 To build the burgers, mix the avo flesh with lime juice and coriander, then season. Grill the bacon. Halve the rolls and toast undera
