HOME OF THE NUTTY CLUCKER

"reluctantly I will now give the secrets to this little beauty"

The “Nutty Clucker” is our most well known burger, reluctantly I will now give the secrets to this little beauty so that you can enjoy it at home too.

From the fridge...

1 chicken breast

1 tub of buttermilk

1 small jar of satay sauce

From the Pantry...

100g /3½oz plain flour

50g/1¾oz cornflour

2 tsp dried thyme

2 tsp ground white pepper

4 tsp table salt

2 tbsp sweet paprika

2 tbsp smoked paprika

2 tsp onion salt

2 tsp garlic powder

The key element to get right is the Buttermilk chicken. Good crispy, tasty, juicy chicken breast strips along with a crunchy coleslaw and a nutty Satay sauce and you are there. You can buy buttermilk in most big supermarkets; you can find it with the sour cream etc.

Step 1: The Buttermilk

 Start by cutting the chicken breast into 4 long strips, empty the buttermilk into a small bowl and then submerge the chicken in the buttermilk, cling film the bowl and put it into the fridge.

Step 2: The Seasoning

 While the chicken is in the fridge make your seasoning by mixing all the ingredients "From the Pantry" together in a bowl, there is enough mix in the recipe for a few batches so you can store it in an ait tight jar for another day (obviously throw away any mix that has been in contact with the raw chicken)

Step 3: Frying Time

 Heat your fryer or oil to 180oC, if you are using oil in a pan on the cooker, rather then a deep fat fryer, you can check when the oil is ready by dropping in a piece of bread, if it browns within 30sec it is ready but please be careful this method of cooking is very dangerous! 

Next take the chicken out of the fridge, put some of your seasoning into a  clean bowl, pull the chicken out of the buttermilk and roll it into the seasoning one piece at a time, use as much seasoning as you need as this is your flavour. I like to let the chicken sit in the seasoning for a couple of minutes before frying, when you are ready to cook lower the fryer basket into the oil. Lift the chicken from the excess seasoning and give it a little shake then lower it into the oil pushing it away from you, be careful as the oil will spit and don’t let the ends of your fingers touch the oil! I know that I am being a bit OTT on the health and safety but I would hate to see people get hurt. Cook the chicken for 4-5 minutes then carefully lift it out either with the fryer basket or a pair of tongues and lay them on kitchen roll on a plate. If you have a temperature probe then check the temperature is over 75oC, if you don’t have a probe then make a small cut in the thickest part of the chicken and put it open slightly to make sure the meat is white and fully cooked.

Step 4: Putting It All Together

  Lightly toast the cut sides of your rolls, then on the bottom half of the bun add the salad and coleslaw. Carefully warm the Satay b sauce in the microwave or in a pan then spread 1 tablespoon of it on the cut side of the top half of the bun. Next put your chicken on top of the salad and coleslaw then put the top half of the bun on with the Satay sauce and give it a gentle push down. Your “Nutty Clucker” burger is now ready for maximum enjoyment!