Nacho-Crumbed Fried Chicken Burgers

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Bring the fiesta to your kitchen with these bold and crispy Mexican-style chicken burgers! Juicy, southern-fried chicken thighs get a nacho-inspired upgrade with crushed corn chips and a zesty kick from Meet the Aioli’s Mexicana Aioli. Layered with fresh guacamole, crunchy lettuce, and fiery jalapeños, all hugged by perfectly toasted milk buns—this burger is the ultimate flavour explosion.

Ingredients

INGREDIENTS

• 4 boneless chicken thighs
• 1 packet of Zing Southern Fried Breader
• 250ml water
• 100g corn chips, crushed

GUACAMOLE

• Avocado, diced
• Handful Coriander - roughly chopped
• Juice of 2 Limes
• Salt & pepper to taste
• Meet the Aioli’s Mexicana Aioli
• 4 burger buns - Milk Buns are always best
• Lettuce, thinly shredded
• Sliced jalapeños (to taste)

Method

1. Prepare the Buttermilk Marinade: — Separate the Zing Southern Fried Breader into two bowls. Add the water to one whisk until smooth.Add the chicken thighs, ensuring they are fully coated. Cover the bowl and marinate in the fridge for at least 1 hour, or preferably overnight.
2. Make the dry coating — In the 2nd bowl of breader mix add some crushed corn chips
3. Cook the Chicken: — Heat vegetable oil in a deep fryer or large saucepan to 175°C (347°F).Remove chicken from the marinade, allowing excess marinade to drip off. Toss each piece in the dry coating mix until thoroughly coated.Carefully place the coated chicken in the hot oil and deep fry until golden brown and cooked through, ensuring a crispy exterior—approx 5-6mins.
4. Drain and Coat: — Remove the fried chicken from the oil, allowing it to drain on paper towels or a wire rack.
5. Guacamole — Mix the diced avocado, coriander, lime juice in a bowl
6. Assemble the Burgers: — Lightly toast the burger buns in the Braun toaster until soft and warm.Pipe a layer of Meet the Aioli’s Mexicana Aioli on the bottom bun, then add shredded lettuce, a piece of fried chicken, and diced avocado with coriander. Top with additional Aioli if desired.Place the top bun on and serve immediately, with a side of corn chips