Crispy Chicken Burger (Print Version)

# Ingredients:

→ Chicken Choices

01 - 4 boneless chicken thigh fillets
02 - 2 chicken breasts, around 250g/8oz each

→ Marinade

03 - 1 large egg
04 - 1 1/2 teaspoons of kosher salt
05 - 3/4 cup buttermilk (or mix 1/2 cup yogurt and 1/4 cup milk if needed)

→ Crunch Coating

06 - 1/8 teaspoon cayenne (up to 1/2 teaspoon if you like it spicy!)
07 - 1/2 teaspoon paprika (sweet)
08 - 1/4 teaspoon mustard powder
09 - 1/4 teaspoon celery salt (or a generous pinch of celery seed)
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/4 cup cornstarch
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon ginger powder
16 - 1/2 teaspoon kosher salt
17 - 1 1/2 teaspoons black pepper
18 - 3/4 cup plain flour

→ For Cooking

19 - 3 cups oil (vegetable, peanut, or canola work fine) – enough to cover about an inch depth

→ Garlic Sauce

20 - 3/4 teaspoon freshly grated garlic (about 1 clove)
21 - 2/3 cup mayo (go for whole egg mayo if possible)

→ Assemble Ingredients

22 - 4 soft burger rolls, halved and lightly toasted
23 - 2 dill pickles, sliced into thin diagonals
24 - 2-3 cups shredded iceberg lettuce or other leafy greens
25 - 2 sliced tomatoes (optional)

# Instructions:

01 - Place the chicken between cling film or into a sandwich bag. Gently bash it with a rolling pin until it’s an even 1cm thick. Trim to fit your burger buns, and set aside those scraps for stir-fries or puppy treats!
02 - Whisk together the buttermilk, egg, and salt, then dunk the chicken into the mix to coat fully. Cover it up and chill in the fridge for at least 3 hours or up to 12. Don’t leave it too long—up to 24 hours max!
03 - While the chicken marinates, whip up the garlic mayo in a little bowl and stash it in the fridge. Slice your veggies and buns so they’re good to go.
04 - Take the flour, starched corn, and spices, and toss them all together in a bowl. Now, for the trick—sprinkle in 2 tablespoons of the marinade and mix lightly with your hands. This creates messy clumps of coating that fry extra crisp.
05 - Pour oil into a deep, heavy pan and bring up to heat at medium-high. To tell if it’s hot enough (180°C/350°F), toss in a bit of old bread; it should brown golden in 15 seconds.
06 - Pull the chicken from the marinade, let the excess drip off, and dunk it into the crumb mix, patting it in. Shake off any extra and gently place into the hot oil. Don’t touch it for at least 90 seconds—that’s how you get proper stickiness! Cook 2 minutes per side till golden brown. Fry a couple at a time and then drain on kitchen paper.
07 - Spread some garlic mayo onto the inside of your buns. On the bottom half, start with lettuce, sneak on tomato slices if you like, then crown it with your crispy chicken. Layer on some pickles and close it with the top bun. Devour right away while it’s fresh, hot, and perfect!

# Notes:

01 - This crispy chicken sandwich is way crunchier than anything you’d get at a takeaway, thanks to the unique flour mix!
02 - If you can’t get buttermilk, mix 1 1/2 teaspoons of vinegar into 3/4 cup milk and let it sit. Or, use 1/2 cup of yogurt thinned with 1/4 cup water or milk.
03 - Using a wok means the same frying depth with less oil—it’s a clever way to save a good chunk of oil!

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