If I make a fried Chicken Burger, it has to be ultra crispy. Think KFC burgers but better! This chicken is way crunchier, way less greasy, the chicken is juicier and far better flavour!

RECIPE ⬇ or PRINT:

Ultra Crispy Fried Chicken Burger

2 x 250g/8oz chicken breast or 4 boneless thigh fillets
MARINADE whisk
3/4 cup buttermilk (sub ½ cup yogurt + ¼ cup milk)
1 1/2 tsp cooking / kosher salt
1 large egg
BURGERS:
4 soft buns, lightly toasted
2 3 cups iceberg lettuce, finely sliced
2 tomatoes, sliced (optional)
2 gherkins/dill pickles, sliced on an angle
GARLIC MAYO mix:
2/3 cup mayonnaise (preferably whole egg) + 3/4 tsp garlic finely grated (1 clove)
CRUNCHY COATING:
3/4 cup flour
1/4 cup corn flour / cornstarch
SEASONING:
1/4 tsp EACH mustard powder, ginger powder, celery salt (or heaped 1/8 tsp celery seed)
1/2 tsp EACH sweet paprika, onion powder, thyme, oregano, cooking/kosher salt
1/8 tsp cayenne pepper (inc to 1/2 tsp for spicy ZINGER burger!)
1 tsp garlic powder
1 1/2 tsp black pepper
TO FRY:
3 cups vegetable oil (or canola or peanut) (2.5cm/1" depth)

1. Pound chicken to 1cm / 0.4" thickness, trim to a little bit larger than the buns. Marinade 3 24 hrs.
2. Mix coating and seasoning. Mix in 2 tbsp marinade, rub in with fingers form clumps – makes it crispy! Coat chicken, fry at 180°C/350°F for 4 min (don't touch for first 90 sec).
3. To assemble, lightly toast buns. Spread base and lid with mayo. Lettuce first then tomato (if using), crispy chicken, pickles then lid. Sink your teeth in immediately!