Authentic Orleans Chicken Leg Burger

Overview

I don’t need to say more about this, it’s simple and quick, and can be used to make breakfast, lunch, and dinner. This recipe contains 11 hamburger buns, which can make 5 Orleans chicken drumsticks. The remaining hamburger buns can be used to make spicy chicken drumsticks the next day.

Tags

• baking
• breakfast
• late night snack
• fast food
• lunch
• dinner
• students
• chicken legs
• clear water
• cooking wine
• egg
• high gluten flour
• lettuce
• mayonnaise
• new orleans marinade
• oatmeal
• onions
• tomato
• unflavored vegetable oil
• white sesame
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Pluck the chicken legs, soak them for half an hour, then wipe the surface moisture with kitchen paper and set aside

   

2. 2 Prepare kitchen scissors. Take a look at the picture. Here is a quick way to quickly remove chicken leg bones. Chicken legs have a thick side and a thin side. The thin side is on top. Use scissors to cut from the bottom to the top, as shown in the picture

   

3. 3 Then cut off the top tendons and remove the bones in one stroke. If you do this a few more times, you will master the essentials and quickly remove the bones

   

4. 4 Use kitchen shears to poke many small holes in the chicken thigh, as shown in the picture

   

5. 5 After everything is processed, put the chicken legs into the food bowl and add 35 grams of Orleans marinade.

   

6. 6 Pour in a spoonful of cooking wine and a quarter of the onion, put on disposable gloves and grasp it evenly, then start massaging the chicken thighs. After massaging, cover with plastic wrap and set aside. The chicken thighs with small holes can usually be marinated for 2 to 3 hours. Of course, overnight is better

   

7. 7 Prepare all bread dough materials, as shown in the picture

   

8. 8 Weigh the high-gluten flour, white sugar, and salt. Put the sugar and salt on one side of the mixing barrel, then beat an egg, make a small hole in the middle and add the yeast, as shown in the picture. Pour half of the warm milk into the mixing bucket. Microwave the milk here for 30 seconds, which is about the same temperature as hand temperature. Do not use cold milk.

   

9. 9 Start stirring the mixer at speed 1 for 1 minute, pour in the other half of the warm milk and start stirring

   

10. 10 Then turn on the 2nd speed and stir until a thick film forms, as shown in the picture

    

11. 11 Add vegetable oil and continue kneading, turn to speed 2 and knead to form a glove film. After kneading, move it to the chopping board, knead it evenly and start preparing it. I put it in the oven, use the fermentation function, 38 degrees, and ferment for 55 minutes

    

12. 12 The risen dough is taken out of the oven. When you press it, there will be a pit, and it has not shrunk. If you peel off the honeycomb tissue inside, it means it has risen

    

13. 13 Move to the chopping board, deflate, knead evenly, divide into small portions of 82 grams each, here are 11 portions in total, start kneading after dividing, and shape into a round green body

    

14. 14 After sorting out the raw material, put it into the baking pan and prepare for 2 rounds. Here I put the raw material into the middle layer of the oven, put a baking tray on the lower layer, put warm water in it, use the fermentation function of the oven, 38 degrees, and ferment for about 45 minutes

    

15. 15 The fermented dough is smooth and delicate as shown in the picture. Beat an egg, add 5 grams of water, stir evenly, and then use a brush to evenly brush the egg liquid water on the surface of the dough. The operation here should be gentle and do not brush hard. In this way, the dough itself has already risen. Brushing hard is equivalent to venting the dough and fermenting it in vain.

    

16. 16 Finally, mix instant oats and white sesame seeds and sprinkle evenly on the surface of the dough

    

17. 17 After spreading, preheat the oven to 200 degrees, middle rack, for 20 to 25 minutes. After 15 minutes, take out the baking pan and change the direction of the baking pan so that it is heated evenly.

    

18. 18 Take out the grilled burger base and let it dry for 15 minutes before bagging it. The burger base made in this way is particularly soft, elastic and delicious.

    

19. 19 Now let's grill the chicken legs. First, put on gloves and spread the marinated chicken legs evenly on the grill. Then take a baking sheet and cover it with tin foil. This is for catching the dregs. Place it on the bottom layer to catch the dregs

    

20. 20 Preheat the oven to 200 degrees, place the middle shelf of the grill, place a baking sheet at the bottom to catch the dregs, and bake for 15 minutes.

    

21. 21 After 15 minutes, take it out and brush the surface with honey. Brush evenly and continue to bake for 10 to 15 minutes. When the chicken legs are pierced with chopsticks, they are done

    

22. 22 Take out the roasted chicken thighs and put them on a plate. Now you can start making Orleans chicken thigh burgers.

    

23. 23 Use a bread knife to cut the hamburger buns in half from the middle, as shown in the picture. The lettuce is grown in my field. After picking it, clean it and then dry it

    

24. 24 Spread mayonnaise or salad dressing evenly on the burger base, put lettuce, then put Orleans chicken legs, cut tomatoes into thin slices, place on the chicken legs, and then spread a layer of mayonnaise or salad dressing. Of course, if you like ketchup, you can also squeeze ketchup on it, according to your own taste, and finally cover it with another piece of hamburger 🍔

    

25. 25 A New Orleans Chicken Leg Burger is ready. It tastes super good and the burger bun is also very soft, elastic and delicious!