| NAME OF THE DISH: | Persian style crumb fried chicken burger | ||
| COLOR: | Brown white | ||
| SL NO. | INGREDIENTS | Quantity | UOM |
| 1 | Buttermilk | 0.125 | ml |
| 2 | Turmeric | 0.01 | kg |
| 3 | Chilli sauce | 0.005 | kg |
| 4 | sarron | 0.001 | kg |
| 5 | salt | 0.002 | kg |
| 6 | pepper | 0.002 | kg |
| 7 | garlic | 0.015 | kg |
| 8 | onion | 0.05 | kg |
| 9 | chicken leg | 0.1 | kg |
| Moosir Mayonnaise | |||
| 11 | dried moosir | 2 | SLICES |
| 12 | mayonnaise | 0.35 | kg |
| Flour Coating | |||
| Plain flour | 0.05 | kg | |
| advieh | 0.005 | kg | |
| Za’atar spice | 0.005 | kg | |
| salt | 0.002 | kg | |
| garlic powder | 0.002 | kg | |
| ONION powder | 0.002 | kg | |
| Vegetable oil | 0.15 | LT | |
| Lettuce | 0.025 | kg | |
| Tomatoes | 0.03 | kg | |
| Pickled cucumbers | 0.03 | kg | |
| FRENCH FRIES | 0.12 | kg | |
METHOD:
Take a large bowl, add buttermilk, ground saffron, turmeric, chilli sauce, salt, pepper, garlic, onion and mix Add the chicken thighs and ensure they are full submerged in the marinade. Cover and leave in the fridge to marinade between 8 hrs to 24 hrs.(Rehydrate the moosir by placing n a bowl and adding boiling water. Cover and leave overnight. Take a bowl, add mix the moosir and mayo. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the mayo )
Make the coating by combining the flour, advieh, za’atar, garlic and onion powder, salt and pepper. Drain the chicken thighs and sliced onion, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate. Do the same with the sliced onions.
Heat oil ,Fry until deeply golden and crisp on both sides. fry the remaining sliced onions.
Lightly toast your burger buns. Spread the Moosir Mayo on both ends of the buns, layer with lettuce, sliced tomates, Perisan pickled cucumbers, the fried chicken thigh, ketchup, the crispy fried onions and Thai Basil
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