Who doesn’t love a good, juicy burger? And when we say good, we mean good!
Think soft brioche bun, creamy aioli with a jalapeno kick, crunchy lettuce leaves, a slice of sharp cheddar, tangy pickles and the pièce de résistance? Crispy fried chicken that has been seeped in a buttermilk brine and gently smoked with hickory wood chips.
This is a great recipe to add to your repertoire this spring entertaining season. It’ll give you the perfect opportunity to whip out your smoking gun and impress your guests with your cheffy skills.
This recipe was developed specifically to be used with the Breville The Smoking Gun Food Smoker.
Prep 10 minutes (plus marinating overnight)
Cook 10 minutes
2 x 200g chicken breasts, cut in half length-ways
1 cup (250ml) buttermilk
1 cup (250ml) vegetable oil, for shallow frying
1 cup (150g) all purpose flour
1 teaspoon baking powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
Pinch of hickory wood chips
¼ cup (60g) cup aioli (Here’s a great recipe for a smoked roasted garlic aioli)
1 tablespoon sliced jalapenos, chopped
4 butter lettuce leaves
4 slices cheddar cheese
4 brioche or hamburger buns, cut in half
1. Place chicken and buttermilk in a bowl. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the liquid. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Refrigerate overnight.
2. To make jalapeno aioli: place aioli and jalapeno in a bowl and mix to combine and season to taste. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the aioli. Turn smoking gun on to HIGH SPEED to ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
3. Line a baking tray with paper towel and set aside.
4. Heat oil in a deep frying pan until it reaches 180°C, or if you add a wooden spoon to the oil the oil will start to bubble.
5. Place flour, baking powder, cayenne pepper, smoked paprika, onion powder, garlic powder and salt in a large bowl and mix to combine. Drain the chicken from the buttermilk, dredge in flour mixture and fry in batches for 3–5 minutes, turning occasionally or until crisp and chicken is cooked through. Place cooked chicken on prepared baking tray to drain.
6. Spread the base of the buns with smoked jalapeno aioli. Top with crisp chicken, butter lettuce, cheese, and pickles.
Cook’s Note: Jalapeno aioli can be kept in the refrigerator for up to 2 weeks.