They say the secret is the batter spicing, so it seems fair game to recreate this famous crispy coating into a classic burger sandwich. I’ve shortened the eleven herbs and spices, and added some more texture with cornflakes instead of chicken skin. This burger can be topped with barbecue, honey mustard or chilli/chili sauce, according to taste. Serve with fries for a faux fast food feast.
Ingredients
- 4 chicken escalopes or substitute 2-cm/¾-inch thick slices of ‘chicken ham’
- 8 tablespoons aquafaba or use vegan ‘egg’ substitute, such as flax or Orgran
- vegetable oil, for deep frying
For the Buttermilk
- 1 cup plus 1 tablespoon (250 ml) vegan milk, preferably almond
- 2 tablespoons vegan margarine, melted
- 1 tablespoon apple cider vinegar
For the Dry Flour Mixture
- 1½ teaspoons salt
- 1 teaspoon dried mixed herbs
- 1 teaspoon celery salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard powderM
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ginger powder
- 3 teaspoons ground white pepper
- ¾ cup (100 g) plain/all-purpose flour
- 2¼ oz (60 g) cornflour/cornstarch
- 1 teaspoon baking powder
- 2¾ oz (75 g) cornflakes, lightly crushed
- 4 sesame burger rolls, to serve
- 6 tablespoons vegan mayonnaise, to serve
- 4 Batavia lettuce leaves, roughly torn, to serve
- 1 beef tomato, thinly sliced. to serve
- 2 tablespoons yellow mustard, to serve
- chilli/chili or barbecue sauce, to serve
How to Make It
- First, make the buttermilk. Mix together the vegan milk with the melted margarine and apple cider vinegar. Put the chicken escalopes into the buttermilk mixture and set aside.
- In a large bowl, add all the dry flour mixture ingredients, apart from the cornflakes, and mix well. Using one hand for the dry mixture and one for the buttermilk, lift the chicken escalopes from the milk into the flour mixture and toss well, ensuring they are very well coated. Once each escalope has been dipped once in the flour, add the cornflakes to the flour mixture and mix well. Dip the floured escalopes one at a time into the aquafaba or other vegan 'egg' substitute first, then into the cornflake and flour mixture so each has a nice crispy-textured coating. Repeat with all the escalopes. You can double dip if you like, to make a thicker crispy coating.
- Heat the oil for frying to 180˚C (350˚F), and check the temperature with a cook's thermometer or by dropping a little cube of bread in the oil to check it is sizzling hot, but not burning. Fry each chicken escalope for 7–8 minutes until golden brown. Transfer to paper towels to drain off any excess oil.
- To serve, slice the rolls in half and generously slather the bottom layers with mayonnaise. Put the lettuce on top of the mayonnaise, followed by the tomato and the crispy chicken on top. Top with mustard, chilli/chili or barbecue sauce, according to taste. Place the lids on top. Serve with fries.