Henry's Crispy Fried Chicken Burger

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

KFC, eat your heart out! Our Fried Chicken Burger is way crunchier than yours, the chicken is way juicier and it tastes way better! The trick is to mix a bit of marinade into the flour coating – this creates lumps that fries up into an awesome ultra crunchy crust. See my Fried Chicken recipe for ravings and musings about this method.

Prep: 15 minutes mins. Cook: 15 minutes mins. Marinating: 3 hours hrs. Total: 3 hours hrs 30 minutes mins.

subheading: CHICKEN CHOICES:

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

4 boneless thigh fillets

subheading: MARINADE:

180 ml 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)

2 gherkins / dill pickles , sliced on an angle

subheading: GARLIC MAYO:

130 g mayonnaise , preferably whole egg

¾ tsp garlic , finely grated (1 clove)

subheading: CRUNCHY COATING:

110 g flour , plain / all purpose

30 g 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)

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

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