Crispy Nyembwe Chicken Burger

Ingredients

In this adaptation, we have transformed the traditional Congolese Poulet Nyembwe into a fast food favorite by incorporating the flavors into a crispy chicken burger. The original dish typically consists of chicken cooked in a rich nyembwe sauce made from palm nuts, onions, garlic, and spices. By marinating the chicken in the same spices and coating it in a crispy batter, we have created a new and exciting way to enjoy the flavors of nyembwe sauce. We alse have the original recipe for Poulet nyembwe, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 burger buns 4 burger buns
• Lettuce leaves Lettuce leaves
• Sliced tomatoes Sliced tomatoes

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. 2.
   In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
3. 3.
   Heat vegetable oil in a deep frying pan or skillet over medium-high heat.
4. 4.
   Remove the chicken breasts from the marinade, allowing any excess to drip off. Coat each chicken breast in the flour mixture, pressing gently to ensure an even coating.
5. 5.
   Carefully place the coated chicken breasts into the hot oil and fry until golden brown and crispy, about 6-8 minutes per side. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6.
   Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
7. 7.
   Toast the burger buns until lightly golden.
8. 8.
   Assemble the burgers by placing a crispy chicken breast on the bottom half of each bun. Top with a generous amount of nyembwe sauce, lettuce leaves, and sliced tomatoes. Cover with the top half of the bun.
9. 9.
   Serve the Crispy Nyembwe Chicken Burgers immediately and enjoy!

Treat your ingredients with care...

• Chicken breasts — For best results, choose boneless, skinless chicken breasts that are of equal thickness. Pound them slightly to ensure even cooking.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying the chicken.

Tips & Tricks

• For an extra crispy coating, double-dip the chicken breasts in the flour mixture after the initial coating.
• Customize your burger by adding your favorite toppings such as pickles, onions, or cheese.
• If you prefer a spicier burger, increase the amount of cayenne pepper in the marinade and flour mixture.
• Serve the burger with a side of sweet potato fries for a delicious and satisfying meal.
• Leftover nyembwe sauce can be refrigerated and used as a dip for other dishes or as a spread for sandwiches.

Serving advice

Serve the Crispy Nyembwe Chicken Burgers with a side of coleslaw and a refreshing beverage for a complete and satisfying meal.

Presentation advice

To enhance the presentation, skewer a pickle slice and a cherry tomato onto a toothpick and place it on top of the burger. This adds a pop of color and a touch of elegance to the dish.