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

Ori Goldberg

Dish by Ori Goldberg

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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!


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

Ori Goldberg

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