I was going to have a light lunch before heading out for an event. But I had to leave earlier so I ate something en route. Then I was going to have this light lunch for dinner. But I came home tired and just couldn’t be bothered to cook.
Then it was getting colder and I just wasn’t in the mood for this ‘light’ bullshit. To avoid getting stuck with the light meal in perpetuity I decided to Franken it up and just fry it already.
So what was this ‘light’ lunch. It was the classic Caesar salad. I’ve been involved, at times heavily, with Caesar salads ever since the first time I went to EuroDisney way back in the 90’s. As much as I love a classic it was getting kind of tired and also a little too cold for that shit. And so Caesar fried chicken was born.
You can have these as is, or on one of my sweet potato buns. Either way works for me.
Caesar Fried Chicken Burger
- Deep fat fryer
For the Marinade and Dressing
- 2 boneless skinless (sorry) chicken thighs
- 1 1/3 c Greek yogurt or buttermilk
- 2 tbsp olive oil
- 2 tsp garlic powder
- 4 anchovy filets
- juice of one lemon
- 6 tbsp grated Parmesan
For the Coating
- 1/2 c flour
- 1/2 c cracker meal basically fuck up some crackers
- 1/2 c grated Parmesan
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp cayenne
- oil for frying
- bacon rashes grilled to a crisp
- 2 poached, soft boiled or sunny side up eggs runny yolk is the only way to go
- lettuce of choice I like butterhead or baby gems
- 1/2 avocado
- buns of choice I use my sweet potato buns
- Mix together the yogurt or buttermilk, olive oil, two teaspoons garlic powder, finely copped anchovy filets, lemon juice and six tablespoons of Parmesan in a bowl. Divide over two sealable containers.
- Place your chicken thighs in one of the containers, make sure they are fully covered by the marinade, and move to the fridge overnight or for at least 2 hours.
- Heat your deep fat fryer to 175C/ 350F.
- Remove the chicken from the yogurt. Use a kitchen towel remove any excess marinade and pat dry.
- WARNING: THROW OUT THE YOGURT MARINADE IMMEDIATELY to avoid confusion. Do whatever you can to not accidentally use this as your sauce on your burger later in the day.
- While your fryer is heating, mix together the flour, cracker meal, Parmesan, garlic powder and cayenne in a shallow plate. Line another shallow plate with kitchen towels to rest your chicken after frying.
- Once your deep fat fryer has reached the correct temperature, dip your chicken in the flour Parmesan mixture, shake off any excess flour and slowly lower into your deep fat fryer. Be sure to lower your basket into the fat before you do this, so you can easily fish your chicken out. Do not lower the chicken in with the basket as they will stick together.
- The chicken should take between 10 and 20 minutes to cook, depending on how thick your thighs are. Be sure to wait until your crust is nice and golden brown. Let the chicken rest and drain on your pre-lined shallow plate.
- You can have these on their own with the remainder of the marinade, or continue to recreate that Caesar salad burger feel with fried bacon rashers, lettuce, a poached or sunny side up egg and maybe even some avocado. Either way you're in for a good time.