Chicken Fried Burger

Name: Chicken Fried Burger
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 4-6 boneless, skinless chicken thighs; 3 cups 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; - ½ tsp freshly cracked black pepper; - 1 tsp cayenne; - 1 tsp onion powder; ¾ cup mayo; - 1 tbsp hot sauce; - Celtic salt to taste; - 1 tsp smoked paprika; - Lemon juice to taste; 1 tsp garlic powder; 1 cup cabbage; - ½ cup carrot; 1 red onions; - ½ cup mayo; - ¼ cup dijon mustard; - ¼ cup apple cider vinegar, or to taste; - Salt and pepper to taste; - ½ liter whole milk; - 2 tbsp lemon juice or vinegar

21 steps

Prep:1h 30minCook:25min

Updated at: Mon, 04 Mar 2024 15:33:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories868.2 kcal (43%)

Total Fat46.7 g (67%)

Carbs81.2 g (31%)

Sugars12.6 g (14%)

Protein30.1 g (60%)

Sodium3924.3 mg (196%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Making Buttermilk:

Step 1

Mix whole milk and lemon juice (or vinegar) in a jug.

Step 2

Leave the mixture at room temperature for 5-10 minutes until the milk slightly thickens. It may not thicken as much as store-bought buttermilk.

Step 3

If the mixture looks curdled or has small lumps, don't worry. It will be fine once cooked.

Step 4

For a smoother texture, whisk the mixture well.

Marinating the Chicken:

Step 5

In a bowl, combine the buttermilk from step 1, salt, garlic powder, and cayenne pepper to create the marinade.

Step 6

Toss the chicken thighs in the marinade and let them sit for at least one hour or overnight for optimal flavor absorption.

Preparing the Flour Mix:

Step 7

In a separate bowl, combine plain flour, cornflour, salt, celery salt, garlic powder, smoked paprika, black pepper, cayenne, and onion powder to create the flour mix.

Step 8

For added texture, add droplets of the marinade into the flour mix and mix to form small clumps.

Coating the Chicken Thighs:

Step 9

Coat each marinated chicken thigh in the seasoned flour mixture, ensuring they are fully coated.

Step 10

Place the coated chicken on a baking sheet with a rack, making sure they are not stacked on top of each other.

Frying the Chicken:

Step 11

Heat a pan with oil . Use a fry or candy thermometer to heat the oil to 175 c.

Step 12

Carefully drop the coated chicken into the hot oil away from you and fry until golden brown and internal temperature reaches 75 - 80 Celsius.

Step 13

Remove the fried chicken from the oil and let it cool on a sheet tray with a wire rack excess out will drain. Don’t take it out on paper towel , otherwise will release moisture.