Southern Fried
Chicken Blt
With Moorish Aioli

Makes: 12 - 15 falafels

Prep Time: 15 minutes
Cooking Time: 30 minutes. 


For the chicken:
100ml buttermilk
30ml hot sauce, (less or
more depending on how
hot you like it)
1 tablespoon sea salt
110g self-raising flour
½ tsp freshly ground
black pepper

½ tsp white pepper
½ tsp celery salt
¼ tsp sea salt
½ tsp garlic powder
4 skinless chicken thighs,
oil for frying



FOR THE CHICKEN: Beat the buttermilk together with the hot sauce and salt In another bowl, combine the flour and peppers, salts and garlic powder. Dip the chicken in the buttermilk mixture, then coat well in the seasoned flour. Heat the oil in a deep-fat fryer or wok to 180C. Fry the chicken in the oil in batches until brown and crisp for about
8-10 minutes or until cooked through. Carefully remove from the oil and allow to drain on kitchen paper.

TO SERVE: Cut a burger bun in half and toast the cut face down on a hot frying pan wiped with a little oil. Spread a generous layer of Moorish Aioli on each side of the bun. Add a layer of shredded romaine lettuce to the bottom bun, followed by some thinly sliced tomato. Place the chicken on
top of the tomato, and top with a couple of rashers of crispy, smoked streaky bacon. Put the burger lid on top and serve immediately.