Crispy fried chicken with a Cajun batter, sweet and spicy jalapeños, fresh lettuce and tomato is the perfect combination for a delicious burger. This is one incredible meal, just spicy enough to delight your tastebuds, followed by a sweet finish.
On the Ingredients
- Cajun Spice is a mix created to make easy Cajun cuisine. This cuisine was developed by the Acadians, a francophone people expelled from Canada in the 1750s and 60s. They settled in Louisiana and brought delicious cooking traditions, mixing them with Spanish and West African cuisines. The distinct flavor pallet can be recreated with cajun seasoning, a mix of paprika, onion, garlic, marjoram, thyme, fennel seed, cumin, and cayenne.
- Jalapeños are chili peppers with heat, 4,000 to 8,500 SHU. They’re usually eaten while still green, though sometimes they’re allowed to ripen to yellow, orange, or red. Jalapeños have a lot of vitamins and minerals as well as capsaicin, the alkaloid that gives chilis their heat. Capsaicin has a lot of interesting possible health benefits, like boosting the metabolism, pain relief, preventing stomach ulcers, and perhaps even fighting cancer. (Read more on the health benefits).
Crispy Cajun Chicken Burger with Candied Jalapeños
6
servingsCrispy fried chicken with a Cajun batter, sweet and spicy jalapeños, fresh lettuce and tomato, the perfect combination for a delicious burger. This is one incredible meal, just spicy enough to delight your tastebuds with a sweet finish.
Ingredients
- Chicken
6 chicken thighs (boneless and skinless)
1 cup buttermilk
1/2 tsp powdered garlic
1 1/4 tsp salt
1/4 tsp black pepper
1 1/2 cup all-purpose flour
1 tbsp cajun seasoning
1 tsp baking powder
- Candied Jalapeños
5 large jalapeños
1 tbsp butter
1/4 cup brown sugar OR golden monk fruit sweetener
juice from half a lime
- Other Ingredients
2 slicing tomatoes
1/2 head of Boston lettuce (or a similar variety)
mayonnaise (optional)
6 hamburger buns (we used sprouted wheat buns)
butter
oil for frying
Directions
- Rinse the chicken thighs in cool water, then pat them dry. Mix the buttermilk, powdered garlic, 1/4 tsp of salt, and black pepper in a medium bowl. Submerge the chicken, stirring to ensure the buttermilk fully coats the meat, and cover. Refrigerate for at least 1 hour or overnight.
- note about cutting jalapeños which are known for irritating skin and airways while being cut. You can use a pair of rubber gloves while cutting to protect your skin. If you do end up with irritated skin, submerge your hands in cold milk or yogurt until the sting eases; the casein in dairy can help wash away the capsaicin in the peppers that causes the burning sensation.
- Cut the tops off the jalapeños and use a spoon (grapefruit spoons work especially well) to scrape the seeds from inside the peppers. The seeds are where much of the heat comes from. If you like things a little more spicy, you can leave some of the seeds intact. Slice the jalapeños into rings. In a skillet over medium heat, melt the butter for the jalapeños. Add the peppers and sugar or monkfruit sweetener. Stirring frequently, sauté until the peppers are tender. Pour the lime juice over them and let sit.
- Mix together the flour, cajun seasoning, and baking powder. Heat the oil 350° F in a fryer or large pot with a flat bottom, such as a deep skillet or dutch oven. If you don’t have a thermometer, drop a small cube of bread in the oil; if it immediately floats to the top and bubbles form around it, the oil is ready.
- Take a chicken thigh from the buttermilk marinade, thoroughly coat it in the flour mixture, and carefully place it in the hot oil. Depending on the size of your pan, repeat the step to fry two or three thighs at a time, but don’t crowd them. Fry for 10-15 minutes, turning halfway through, until the batter is golden brown and the internal temperature is 165° F. Remove the chicken and set on a paper-lined tray to drain the excess oil. Repeat for the rest of the meat. When the chicken is done, you can mix together the remaining flour mixture and buttermilk into a dough and put dollops into the oil. Fry until golden brown and puffy (it’s delicious).
- Spread some butter on the hamburger buns and grill them on a hot skillet until golden brown. Serve each chicken thigh on a grilled bun with lettuce, tomato, mayo (optional), and candied jalapeños. Enjoy!
