Crispy Chicken Burger Delight (Print Version)
# Ingredients:
→ Chicken Choices
01 -
Grab 2 chicken breasts (around 250g/8oz each)
02 -
Alternatively, use 4 boneless chicken thighs
→ Soaking Liquid
03 -
3/4 cup buttermilk (swap with 1/2 cup yogurt plus 1/4 cup milk if needed)
04 -
1 1/2 teaspoons kosher salt
05 -
1 big egg
→ Crunch Coating
06 -
3/4 cup plain flour
07 -
1/4 cup cornstarch
08 -
1/4 teaspoon celery salt (or 1 heaping 1/8 teaspoon celery seeds if that's all you have)
09 -
1/2 teaspoon mild paprika
10 -
1/8 teaspoon cayenne pepper (or dial it up to 1/2 teaspoon for some heat!)
11 -
1/2 teaspoon onion powder
12 -
1 teaspoon garlic powder
13 -
1/4 teaspoon dry mustard
14 -
1/4 teaspoon powdered ginger
15 -
1/2 teaspoon thyme (dried)
16 -
1/2 teaspoon oregano (dried)
17 -
1/2 teaspoon kosher salt
18 -
1 1/2 teaspoons black pepper
→ Cooking Oil
19 -
3 cups vegetable oil (canola or peanut work too) - enough for 1 inch deep frying
→ Garlic Sauce
20 -
2/3 cup mayo (whole egg kind is best if possible)
21 -
About 3/4 teaspoon freshly grated garlic (roughly 1 clove)
→ To Serve
22 -
4 soft hamburger buns, lightly toasted and halved
23 -
2 to 3 cups of thinly shredded lettuce (like iceberg or any greens you prefer)
24 -
2 tomatoes, sliced for those who enjoy them
25 -
2 dill pickles, sliced diagonally
# Instructions:
01 -
Put the chicken between plastic wrap or a freezer bag, then gently beat it with a rolling pin until it's about 1cm thick (just under half an inch). Cut it to be a bit larger than your buns. Don’t toss the trimmings – use them in a stir-fry or as a snack for your pup!
02 -
Whisk together your buttermilk, salt, and egg in a bowl. Add the chicken, making sure it’s all covered, and refrigerate for at least 3 hours. Overnight marinading works wonders, but don’t leave it more than 24 hours or the texture could go funky.
03 -
While the chicken's chilling, whip up the garlic mayo in a small bowl and stash in the fridge. It’s also the perfect time to chop your greens, pickles, and tomatoes if you haven’t yet.
04 -
Want unbeatable crunch? Combine your flour, cornstarch, and all those spices in a bowl. For extra texture, take about 2 tablespoons of the chicken marinade and mix it into the flour with your hands, making little lumps – these fry up into pure golden goodness!
05 -
Pour oil into a heavy skillet or pot and warm it on medium-high heat. Your target is about 180°C/350°F. No thermometer? Drop a tiny bread cube in – it should turn golden within 15 seconds when ready.
06 -
Take each chicken piece, let that extra marinade drip off, then coat it well in the flour mixture. Shake away the extra crumbs and carefully lower into the hot oil. Resist the urge to touch for the first minute and a half to let the coating stick. Let it fry about 2 minutes on each side until beautifully golden. Fry just two pieces at a time, and when ready, drain on paper towels.
07 -
Spread garlic mayo generously on both sides of your buns. Add a layer of lettuce, then optional tomato, and top it with the crispy chicken. Throw on pickle slices before finishing it with the top bun. Take a giant, satisfying bite right away while it’s warm and crunchy!
# Notes:
01 -
This chicken sandwich is all about a crazy-delicious crunch that outshines your favorite fast-food joint! Adding marinade to the dry mix creates the amazing crispy bits.
02 -
Run out of buttermilk? No problem! Use 1/2 cup of yogurt and 1/4 cup milk, or stir 1 1/2 teaspoons of white vinegar into regular milk (3/4 cup) and let it curdle for 10 minutes.
03 -
Save on oil by frying in a wok. Its shape uses 30% less fat compared to flat pots but still gives you plenty of space.