Tatashe
Tatashe crispy chicken burger
A crisp chicken thigh, a soft bun and a generous spoon of Tatashe. The sweet pepper does the job of ketchup and chilli sauce in one.
Ingredients
- 2 boneless, skinless chicken thighs
- 50g plain flour
- 1 teaspoon smoked paprika
- Fine sea salt and black pepper
- 1 egg, beaten
- 60g panko breadcrumbs
- Vegetable oil, for shallow frying
- 2 brioche buns
- 2 tablespoons mayonnaise
- A handful of crisp lettuce
- 2 to 3 tablespoons Tatashe
Method
- Put the chicken thighs between two sheets of baking paper and flatten them to an even thickness with a rolling pin.
- Season the flour with the paprika, salt and pepper. Set out three plates: seasoned flour, beaten egg and panko.
- Coat each thigh in flour, then egg, then panko, pressing the crumbs on well.
- Heat 1cm of oil in a frying pan over a medium heat. Fry the chicken for 4 to 5 minutes on each side, until deep golden and cooked through (75°C in the thickest part). Drain on kitchen paper.
- Toast the cut sides of the buns. Spread the bases with mayonnaise, add the lettuce and chicken, then spoon over the Tatashe. Eat while hot.
Tip
Warm the Tatashe for a few seconds and it runs into the crumb.
Allergens in this dish: gluten (wheat), egg and milk. Tatashe is made in a kitchen that handles peanuts. Always check the labels of the other ingredients you use.
