Henry's Crispy Fried Chicken Burger

recipetineats.com

Donna

subheading: CHICKEN CHOICES:

2 x 250g/8oz chicken breast (I use this)

4 boneless thigh fillets

subheading: MARINADE:

¾ cup buttermilk (Note 1 for sub)

1 ½ tsp cooking / kosher salt

1 large egg

subheading: BURGERS:

4 soft buns , split and lightly toasted (mine are 10cm/4″)

2 to 3 cups iceberg lettuce , finely sliced (or other leafy greens of choice)

2 tomatoes , sliced (optional, sometimes I do)

subheading: GARLIC MAYO:

⅔ cup mayonnaise , preferably whole egg

¾ tsp garlic , finely grated (1 clove)

subheading: CRUNCHY COATING:

¾ cup flour , plain / all purpose

¼ cup corn flour / cornstarch

subheading: FRIED CHICKEN SEASONING:

¼ tsp celery salt (or heaped ⅛ tsp celery seed)

½ tsp sweet paprika

⅛ tsp cayenne pepper (inc to ½ tsp for spicy ZINGER burger!)

½ tsp onion powder

1 tsp garlic powder

¼ tsp mustard powder

¼ tsp ginger powder

½ tsp dried thyme

½ tsp dried oregano

½ tsp cooking salt / kosher salt

1 ½ tsp black pepper

subheading: TO FRY:

3 cups vegetable oil (or canola or peanut) (2.5cm/1″ depth in cooking vessel)

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