Sheep Dog Peanut Butter Whiskey Elvis Style PB Burger

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  1.  Begin by marinating your chicken, in a large bowl add your chicken thighs, buttermilk and spices, mix well and cover and refrigerate for at least an hour. 
  2. While your chicken marinades make the peanut butter sauce. In a small saucepan, combine peanut butter, Sheep Dog Whisky, soy sauce, lime juice, coconut milk and a diced red chilli. Bring to a simmer and allow the mixture to thicken about 3-4 mins. Remove from heat and set aside. 
  3. Remove your buttermilk chicken mix from the fridge and make your seasoned flour.  Combine plain flour and spices in a large bowl. Then dredge your seasoned chicken in the flour mixture. Place on a wire rack and until ready to fry. 
  4. Once your chicken thighs are coated, heat vegetable oil in a heavy based pan and fry until golden brown about 5-6 mins. Remove from oil and place on a wire rack. 
  5. To assemble your burger, toast your brioche buns in a pan, cover the base with a serving of grape jelly, next your fried chicken then cover generously with the peanut butter sauce, top with the lid and enjoy!