Vegan Southern Fried Chicken Burger With Charred Peppers, Chipotle Cashew Cream And Chunky Cajun Fries

It’s cheat day at the Long Player Kitchen and cheat I will!

Without wanting to sound big headed, this is the most amazing thing you will ever eat in your life. OK that makes me sound big headed, but it’s true! Ha

This is basically my fried chicken recipe (slightly amended) in a burger form with charred peppers and my chipotle cashew cream. The flavour is immense!

Someone at work recently asked me if I ever get bored of eating only broccoli and lentils? This is my response. I have made this for the most carnivore of carnivores and they have not been able to tell the difference. A part of that is because of the Gardein Scallopinis that are scarily like real chicken, but the skin being rice paper rolls is genius (thanks Chef Roberto). The texture IS chicken skin!

I’m not going to rattle on for too long today. There is a lot to get through and I don’t want to hold you up from eating this. I could never do that to someone, it is simply too good…..

Serves 4

Ingredients:

For the Chicken Burgers:
  • 8 Gardein Chick’n Scallopini’s (or any pliable vegan chicken), thawed in fridge overnight
  • 4 rice paper rolls
  • 2 batches of my chipotle cashew cream
  • 2 red peppers or 1 red and 1 yellow, thinly sliced
  • ½ red onion, thinly sliced
  • 1.5 cups flour
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 3 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 3 teaspoons dried oregano
  • 3 teaspoons smoked paprika
  • Vegetable oil (you will need a lot)
  • 4 burger buns
  • Vegan butter
For the Cajun Fries:
  • 4 large potatoes, washed and cut lengthways into inch thick “chips”
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons thyme
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons vegetable oil

Cook it:

  1. Start by making the fries, preheat your oven to 220 degrees Celsius and put a large pot of salted water over a high heat to boil. Once boiled, add the pre-cut potatoes and boil for 5 minutes. Drain and let the steam completely evaporate, then add all the spices, oil and now dry potatoes to a large bowl. Toss to make sure everything has combined, lay out on a single layer on a baking tray (or 2) and bake for 40 minutes, turning once after 20 minutes
  2. Now make the peppersin the same bowl you mixed the potatoes, add the sliced peppers and onions, a tablespoon of oil and some salt and pepper and toss to coat. Preheat a large frying pan/griddle pan to the hottest your stove will go. Once piping hot, add the peppers and fry for about 12 minutes, stirring regularly. This will char the shit out of them so don’t worry if a few pieces are completely black, that gnarliness is what makes them amazing. Once done, put in a container until ready to serve
  3. Now the fun begins, take 2 thawed scallopinis (if you can’t get Gardein products in your area, use any vegan chicken that is pliable when thawed) and squeeze them together. Now work the combined scallopini to one large chicken breast shape. Repeat with remaining pieces
  4. Take 2 large bowls – in one fill with one batch of the chipotle cashew cream and in the other mix together the flour and spices
  5. Fill a large frying pan with water and bring to a boil. Now leave until you can touch without it burning (obviously be careful here!). When you can, but it is still warm, one by one put a rice paper roll in for about 10 – 15 seconds until softened. Lay out on a clean surface, place the chicken on top and wrap like a burrito. Try and get the surface smooth but don’t worry too much if it isn’t. No real fried chicken has perfect skin, so it doesn’t matter if it doesn’t here
  6. Take a large sauce pan with high sides and pour in vegetable oil until about an inch high and heat over a medium heat. Ideally you will have a thermometer and will measure the temperature to between 160 and 190 degrees celsius. If you don’t have a thermometer, drop a tiny bit of flour into the pan, if it immediately sizzles, it is ready. Just don’t get the pan too hot or it will burn straight away
  7. Now prepare the chicken, dip each piece into the flour and coat, then drop into the cream and make sure every single side is covered in sauce and then go back to flour, the flour should stick easily. Repeat with each chicken piece and then carefully lower, using a metal appliance like tongs into the oil. Fry for about 5 – 6 minutes, turning once, until golden brown. I want to now highlight safety, this oil is LETHALLY hot. It is like lava so please, be careful. Do not burn yourself!
  8. Once fried, carefully remove chicken and lay on some kitchen towel to absorb some of the oil
  9. Whilst all this has been going on, in the pan that you cooked the peppers on, butter the rolls and then cook, butter side down on the pan for a minute or two until nice and crispy. I always do this as any sauce is less likely to make the bread soggy
  10. Now layer up. I go bread – sauce – peppers – chicken – peppers – sauce – bread. You should too, it’s amazing!
  11. Now serve with the fries and the cashew sauce on the side
  12. Get it into ya!!!

Recommended Tunes:

Freak Power “Drive-Thru Booty”

I’m not sure what led me back to this album, but I am glad I am back.

Years ago, before Norman Cook was touring the World as “Fatboy Slim” he was in multiple acts including Pizza man, Beats International, The House Martins and he was the guitarist in this lot Freak Power. Riding the Acid Jazz/funk wave of the time, this album does what a lot of their contemporaries couldn’t and that is record an album that did not date. It sounds as good today as it did in 1994.

Give it a whirl, it is a proper good Sunday afternoon album with some fried chicken and some beer!

Enjoy.

Listen – but do yourself a favour and buy it on vinyl!!

https://open.spotify.com/embed?uri=spotify:album:1PePHpjhEWUZJx79CZM31j

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7 thoughts on “Vegan Southern Fried Chicken Burger With Charred Peppers, Chipotle Cashew Cream And Chunky Cajun Fries

  1. These look amazing. I am going to have to admire them from afar, however, as Tasmania appears to be a no go area for Gardain products. We have nothing like those unctuous looking chook portions in the immediate vicinity and are highly unlikely to have our supermarkets stock them as Tasmania is ‘Meat Central’…sigh…I can lust after them from afar though…

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