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- 4 Irish chicken thigh fillets, boneless with skin off
- 4 brioche buns
- 8 slices of Irish white cheddar cheese or cheese squares
- 1/4 iceberg lettuce, shredded
- 200g plain flour
- 1 level tsp sweet paprika
- 1 level tsp garlic powder
- 1 level tsp ground coriander
- 2 level tsp sea salt
- 1 level tsp black pepper
- 1level tbsp smoked paprika
- 1level tbsp cayenne pepper
- 1level tbsp garlic granules
- Pinch of sea salt
- 30g Irish butter
For the mayonnaise:
- 400ml sunflower oil
- 2 egg yolks
- 1level tbsp Dijon mustard
- 1level tbsp vinegar
- 50g mayonnaise
- 50g ketchup
- 50g dijon mustard
- 4 level tbsp pickled jalapeño, diced
- 4 level tbsp finely chopped pickles, diced
- Mix the chicken flour, flour the chicken thighs and set aside in the fridge for an hour to create a glue-like coating.
- Remove from the fridge and re-coat the thighs in the flour. Place in a hot pan with a good amount of oil. Cook gently for 5 mins on each side until golden brown and crispy. Check temperature with a skewer on lip, it should be hot to touch.
- To make the mayonnaise, hand blend the egg, mustard, vinegar in a container. Slowly add the oil, while blending, until a thick emulsion forms.
- While the chicken is frying, mix the mayonnaise, ketchup, mustard, jalapenos and pickles. Half the brioche buns and arrange for assembly. Spoon the sauce on the base of each bun.
- Melt the butter and add the spice blend, cook over heat for 1 minute. Remove the chicken from the pan when ready and season in the spiced butter
- Place the two cheese on top of each thigh when warm and transfer them to the toasted bun.
- Season lettuce with salt and pepper and place it on the melted cheese. Top off the sandwich with the second half of the bun and serve.