Fried Chicken Burger

Name: Fried Chicken Burger
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: - 4-6 boneless, skinless chicken thighs; - 3 cups homemade buttermilk; - 2 tsp Celtic salt; - 1 tbsp garlic powder; - 1 tsp cayenne pepper; - 3 cups plain flour; - 1 cup cornflour; - 2 tbsp Celtic salt; - 1 tbsp celery salt; - 2 tsp garlic powder; - 1.5 tsp smoked paprika; - 1/2 tsp freshly cracked black pepper; - 1 tsp cayenne; - 1 tsp onion powder; - 3/4 cup mayo; - 7 cloves black garlic, finely puréed; - 1 tbsp hot sauce; - Celtic salt to taste; - 1 tsp smoked paprika; - Lemon juice to taste; - 1 cup cabbage; - 1/2 cup carrot; - 1/2 cup mayo; - 1/4 cup dijon mustard; - 1/4 cup apple cider vinegar, or to taste; - Salt and pepper to taste; - 1/2 liter whole milk; - 2 tbsp lemon juice or vinegar

10 steps

Prep:1h 30minCook:30min

Updated at: Sat, 03 Feb 2024 20:51:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories871.1 kcal (44%)

Total Fat46.7 g (67%)

Carbs80 g (31%)

Sugars13.3 g (15%)

Protein29.8 g (60%)

Sodium3923.4 mg (196%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by making the buttermilk. Mix the whole milk and lemon juice (or vinegar) in a jug. Leave it at room temperature for 5-10 minutes until the milk has slightly thickened. It won't thicken as much as traditional store-bought buttermilk, but it's a great substitute. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked. If you want a smooth texture like store-bought buttermilk, whisk it well.

Step 2

In a bowl, combine the buttermilk, kosher salt, garlic powder, and cayenne pepper for the marinade. Toss the chicken in the marinade and let it sit for a minimum of one hour or overnight.

Step 3

In a separate bowl, prepare the flour mix by combining plain flour, cornflour, kosher salt, celery salt, garlic powder, smoked paprika, black pepper, cayenne, and onion powder. For extra flaky bits, add droplets of marinade into the dredge and mix together to form baby clumps.

Step 4

Coat each chicken thigh in the flour mixture, making sure they are fully coated. Place the coated chicken on a baking sheet with a rack, ensuring they are not piled on top of each other.

Step 5

Heat a pan with a neutral oil, filling it halfway full. Use a fry or candy thermometer to heat the oil to 175 degrees Celsius. Once heated, carefully drop the chicken into the oil away from you and fry until golden brown with an internal temperature of 75 degrees Celsius. Remove the fried chicken from the oil and place it on a sheet tray with a rack on top to cool.

Step 6

In a bowl, combine mayo, black garlic puree, hot sauce, kosher salt, smoked paprika, and lemon juice to make the spicy mayonnaise.

Step 7

Make the slaw by mixing cabbage, carrot, mayo, dijon mustard, apple cider vinegar, salt, and pepper in a bowl.

Step 8

Toast the buns with butter on a skillet.

Step 9

To assemble the sandwich, start with the toasted buns. Spread the spicy mayonnaise on the bottom bun and add pickles. Place the fried chicken on top of the pickles and add a slice of cheese. Use a blow torch to melt the cheese. Top the chicken with the slaw and cover with the top bun.

Step 10

Enjoy your delicious Chicken Fried Sandwich!