Crispy chicken burger recipe

This recipe is courtesy of the Bridgewater Hotel Loddon River, in central Victoria’s Bendigo region, where Club Marine Magazine’s Culinary Cruising team stopped for the best pub meal far and wide while exploring the little township and surrounds.

The art deco hotel’s beer garden along the river is probably the nicest place for a cool beverage and meal that you’ll find on the Loddon River, while several stylish in- and outdoor spaces include a front room with classic bar and fireplace, and a spacious undercover alfresco area with stage for live entertainment.

Serves 2

• 2 chicken thigh fillets
• 2 slices Swiss cheese
• 2 small handfuls mixed lettuce
• 2 brioche burger buns
• 2 servings frozen potato chips
• Vegetable oil for shallow frying

Chicken coating

• 1 tbsp ground mustard powder
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground white pepper
• 2 tsp table salt
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 3 cups plain flour

Chipotle aioli

• 1 large egg yolk
• 1 tsp minced garlic
• 2 tsp fresh lemon juice
• ½ tsp Dijon mustard
• 1 chipotle chilli
• ¼ cup vegetable oil
• 3 tbsp extra virgin olive oil
• Salt and ground white pepper

Cook frozen potato chips in oven or fryer according to packet instructions.

Chipotle aioli: add the egg yolk, garlic, lemon juice, mustard and chilli to a food processer, blend until smooth. While continuing to blend, slowly pour in the combined oils as a slow drizzle, blend until fully emulsified. Season with a pinch of salt and white pepper.

In a mixing bowl, mix all the chicken coating ingredients until combined. Split one third of the coating mix into a different bowl and whisk in 1½ to 2 cups of water, to create a thin batter.

Tenderise chicken thighs by covering with baking paper or plastic wrap and gently pounding until evenly and consistently thick. Place tenderised chicken into coating batter, lift, shake off excess batter, then dunk in dry coating mix, pressing chicken into mix to create a thick and even coating.

In a frypan on medium-high heat, shallow-fry chicken thighs until golden brown and cooked through. Remove from oil and place aside on paper towel to absorb excess oil.

Cut brioche buns and warm slightly in oven. Build burgers inside the bun starting with the lettuce, top with the cheese, chicken, chipotle aioli. Serve with a side of chips.

Recipe courtesy of  Bridgewater Hotel Loddon River, for the Culinary Cruising feature in Vol 38.1 February-March 2023 Club Marine Magazine.