Deep fry these mini fillets and serve with the decadent waffles these tasty treats deserve.
Image: David Loftus, from The Burger Book, by DJ BBQ
For the burgers
- Vegetable oil, for deep-fat frying (at least 2 litres)
- 150g plain flour
- 2 eggs, beaten
- 150g panko breadcrumbs
- 4 medium-large chicken tenders
- 4 smoked streaky bacon rashers
- 100ml maple syrup
- 1 tsp mustard seeds
- 4 square waffles, shop bought
- iceberg lettuce, shredded
- 2 pickles, sliced
- 2 tbsp Heavy Metal black garlic mayo*
- Sea salt and black pepper
For the mayo
- 2 tbsp mayonnaise
- 4 black garlic cloves, crushed
- 1/4 tsp English mustard
1 Pour the oil into a large, deep saucepan (or you can use a deep-fat fryer), set it over a high heat, and once the temperature reaches 180°C (350°F), you are good to fry.
2 Place the flour, egg and breadcrumbs into three separate shallow bowls or trays. Season the chicken, then dip and coat each chicken tender in the flour, then the egg and finally the breadcrumbs, and rest on a tray.
3 When the fryer is hot enough, carefully drop each chicken tender into the oil and deep-fry until fully cooked and golden brown – about 6–8 minutes, then drain on paper towels.
4 While the chicken is cooking, fry the bacon in a dry frying pan until really crispy. Put the maple syrup into a small pan and add the mustard seeds. Heat up gently over a low heat on the hob until hot, then leave to cool.
5 Make the Heavy Metal black garlic mayo by mixing all the ingredients up with a whisk, until you have a smooth Iron Maiden-style sauce! Set aside.
6 Heat up your waffles, either in a toaster or over the grill if you’re part-cooking outdoors. Now get ready to build your waffle tower!
7 Pick two waffles to be your bottoms, and add some lettuce, two chicken tenders and two slices of bacon. On the top waffles, slap on some garlic mayo and top with pickle slices. Finally, drizzle the cooled mustard maple syrup all over the bacon, bang on the top waffle, and enjoy.
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