Men’s Health Australia - 01.07.2018

INGREDIENTS

(SERVES 4)

Chicken thighs,

500g, cut into

8 pieces

Buttermilk, 250ml

Rice bran oil

Plain f lour, 200g

Garlic powder,

onion powder, salt

and chilli f lakes,

pinch of each

Whole milk, 200ml

Brioche buns, 4

Honey mustard

THE

KAPOW

BURGER

Protein needn’t be pious.

Satisfy your fast-food lust with

this stripped-back, spicy offering

from the Long Arm Pub

METHOD

01 Keep your

bird juicy, without

using an industrial

pressure fryer, by

marinating it in

the buttermilk.

Refrigerate for

four hours. Heat

a large pot of rice

bran oil, which

has a high smoke

point and therefore

maintains more of

its phytonutrients

when deep-frying.

02 Roll each

piece of chicken

in flour and the

spices, drop it in

the milk, then pop

it back in the flour.

Deep-fry each

piece for six

minutes. If you

need justification,

a University of

Montana study

found that the

macronutrient

balance in burgers

makes them as

efficient for muscle

recovery as many

sports supps.

03 Warm the

buns under

the grill, then

assemble your

burger with

honey mustard

mayo and torn

gem lettuce. And

to wash it down?

Long Arm

recommends

a fruity IPA to

complement the

burger’s sweet-

and-savoury

flavour. You’ve

earned it.

+20g

More protein

than in the

good Colonel’s

equivalent

01

STYLIST: TAMARA VOS AT HERS AGENCY; ADDITIONAL PHOTOGRAPHY: BETH CRUTCHFIELD AT HEARST STUDIOS