Buttermilk Fried chicken Burger

Make perfect fried chicken at home!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chicken

Step 2

In a bowl add chicken, buttermilk and all spices before mixing together and leaving covered in the fridge for a minimum of 8 hours and a maximum of 48.

Step 3

Take out of fridge and remove chicken from the bowl, patting down with paper towel to remove excess buttermilk. Whisk in 2 whole eggs and 150ml cold water to create wet dredge.

Step 4

In a separate bowl, add 300g plain flour and all of the same spices from the brine. Dunk your chicken into the wet mix before placing into the flour mix and coating fully. Squeeze the chicken lightly and move it around the bowl to create the shaggy texture (sort of lumpy).

Step 5

Flour all chicken and place on a wire rack before deep frying in oil preheated to 160-185C, cooking until golden brown and internal temperature reaches 72C. Take out and drain on wire rack set over a baking sheet and season with salt (I added a pinch of msg to mine)

Step 6

Dill pickles

Step 7

Slice cucumbers into even sized coins and place half into a clean glass jar. Add peppercorn, coriander seed and dill on top, then add remaining cucumbers.

Step 8

In a saucepan add vinegar, water, salt and sugar and heat until all solids are dissolved. Pour warm mixture into the jar covering everything. Tightly screw lid on (make sure liquid isn’t too hot for this) and leave in the fridge for at least 5 hours and up to 1 month

Step 9

Aioli

Step 10

In a jug add egg, mustard, vinegar and a pinch of salt. Pour oil over top and submerge a stick blender to the bottom. Blend all ingredients together, slowly lifting the stick blender until an emulsion forms(should be thick and mayo-like).

Step 11

Add garlic cloves and chilli powder and blend until combined

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