One of the delights of working with Amasi, or similar products such a yogurt or buttermilk is that they can add a number of advantages to improve the quality of the dish that one is cooking. For MAAS-ter Class 4 we would like to share the making of Amasi marinated Chicken Burger……..the acidic quality of the Amasi works fantastically as a tenderising agent to make the chicken breast extremely soft and juicy. Apart from tenderising the chicken, the Amasi helps to carry some additional flavours to the chicken breast, since it is flavoured with garlic and seasoning during the marinading process……and finally is acts as the “glue”, allowing the seasoned flour to stick to the breast which becomes this wonderfully crisp and light coating during the frying process………However of all these features the tenderness of the chicken is outstanding!
INGREDIENTS
Spicy Mayo and Slaw
- 1 garlic clove, finely grated
- 1/2 cup mayonnaise
- ¼ cup Amasi
- 1 tablespoon Nando’s peri peri sauce ( or other spicy sauce)
- ½ carrot grated
- 1 cups thinly sliced cabbage
Method: Slaw
· Mix all ingredients together and refrigerate
Fried Chicken Burger
Marinade:
- 1 cup Amasi
- 2 cloves crushed garlic
Coating:
- 2 cups all-purpose flour
- 1 Tsp ( Tablespoon)ground black pepper
- 1/2 tsp ( teaspoon) salt
- 1 Tsp ( Tablespoon) garlic salt
- 1 tsp ( teaspoon)chicken spice
- 1 tsp ( teaspoon) cayenne pepper
Burger
- 2 x 240gram skinless, boneless chicken breasts, halved crosswise
- Peanut or vegetable oil (for frying)
- 4 white sandwich rolls
- 2 tablespoons unsalted butter, room temperature
- Sliced tomato, lettuce, red onion