Fried Chicken Doughnut Burger

For those who hate waiting for dessert, we bring you a dessert, main course mashup.

Done in 45 minutes

Serves 2

Dish by Ori Goldberg

Ingredients

Fried chicken:

500mlbuttermilk

1 tbspblack pepper

1 tsppaprika

1/2 tspchilli powder

1/4 tspfenugreek

pinch of turmeric

1 tsp garlic powder

1 tspbrown sugar

200gplain flour

100gcorn flour

300ml sparkling water

Filling:

1tomato, sliced

light brown sugar

2-3 leaves ofbaby gem lettuce

4 rashes ofstreaky bacon

1 tbsphoney

2 slices of American cheese

Flakey, spiced chicken breast, deep fried, and sandwiched between two original glazed doughnuts. This comes served with a creme brûlée tomato and sweet lettuce, and makes for one amazing flavour bomb!

Method

Firstly butterfly the chicken breasts, or bash with a tenderiser, and place in the buttermilk, for a minimum of 30 mins, and up to 6 hours.

Get the bacon on a baking rack, glaze with honey, and place in the oven at 180°c for 10 minutes. Glaze again, and cook for another 10 minutes, or until golden and slightly crispy.

Once your chicken has brines, mix your flours, and spices, removing half and mixing with water. Into the dry mix goes our brined chicken, then into the wet, and back into the dry, before frying at 170°c for 7-12 minutes, or until the internal temperature reads 74°c.

Just before serving, slice your tomatoes, and sprinkle on the sugar, and either using a blow torch or a grill, brulee the tops

To build, place lettuce and a tomato on the bottom doughnut, followed by the chicken breast and some cheese, then the glazed bacon and finally one more doughnut. Give it a squish and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!