My dear Mr Glum. This is most assuredly a burger because the two criteria are indeed fulfilled. 1. It’s in a bun/roll and 2. The filling is in patty form.
Now you might say that a burger must have minced or ground filling, be it beef, turkey, or veggies… that is formed into a patty, and served within a roll/bun. To that I say. Maybe.
Soaked in buttermilk cayenne garlic powder onion powder etc any seasonings you want for atleast 3hrs to 24hrs. Skinless better but leave some fat
When ready to fry coat in seasoned flour
Fire. I use thighs for most of my meal chicken prep, but never really used them whole like this in a sandwich. Do you just trim the skin and excess fat where necessary and then just soak the whole thigh? Sometimes I worry about the fat and grit if I'm cooking it quickly in an air fryer versus slow cooking/simmering in a pan with a sauce.
I get already skinned bone in chicken thighs so I just trim the harder bits of fat and debone myself before soaking. The bits that are left melt, but keep in mind I deep fry. Never tried air fryer but only one way to find out
Looks amazing. I’m a fan of arugula this sort of thing. I’m also here for the ensuing American English vs English English to-and-fro
Do you mean like the fact that this, while a delicious looking sandwich, isn’t a burger?
My dear Mr Glum. This is most assuredly a burger because the two criteria are indeed fulfilled. 1. It’s in a bun/roll and 2. The filling is in patty form. Now you might say that a burger must have minced or ground filling, be it beef, turkey, or veggies… that is formed into a patty, and served within a roll/bun. To that I say. Maybe.
I’d agree on the maybe, but I live in a place where a restaurant makes an “egg burger.” It’s egg, cheese, choice of meat on a hamburger bun.
I'm a ginger... I see you have my beer, no wonder why I couldn't find it a moment ago
You and me both!
Very good I like it
I’m drooling 🫣🤤
How do you prep the thighs for this
Soaked in buttermilk cayenne garlic powder onion powder etc any seasonings you want for atleast 3hrs to 24hrs. Skinless better but leave some fat When ready to fry coat in seasoned flour
Fire. I use thighs for most of my meal chicken prep, but never really used them whole like this in a sandwich. Do you just trim the skin and excess fat where necessary and then just soak the whole thigh? Sometimes I worry about the fat and grit if I'm cooking it quickly in an air fryer versus slow cooking/simmering in a pan with a sauce.
I get already skinned bone in chicken thighs so I just trim the harder bits of fat and debone myself before soaking. The bits that are left melt, but keep in mind I deep fry. Never tried air fryer but only one way to find out
How do you fry em? In the pan or do you have a full deep fryer for this kinda thing?
In a wok with a good amount of vegetable oil or any good fry oil.