Crispy Buttermilk Fried Chicken Burger
Healthy recipes offer you Crispy Buttermilk Fried Chicken Burger, we hope you like it
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Servings: 4
Ingredients
- 1/2 CUP BUTTERMILK -OR MAKE YOUR OWN PER TEXT ABOVE.
- 1 TBSP SRIRACHA -OR YOUR FAVOURITE HOT SAUCE
- 1 CHICKEN BREAST -ABOUT HALF A POUND (MINE WAS ABOUT 9 OZ)
- 1/2 CUP ALL PURPOSE FLOUR
- 1 TSP DRIED THYME
- 1 TSP MUSTARD POWDER
- 1/2 TSP ONION POWDER
- 1/2 TSP GARLIC POWDER
- 1/2 TSP PAPRIKA
- 1/2 TSP CAYENNE
- 1/2 TSP SALT
- 1/2 TSP BLACK PEPPER
- CANOLA OR CORN OIL -ENOUGH TO COME UP 1.5-2 INCHES UP SIDE OF POT
- BURGER INGREDIENTS
- BUNS
- MAYO
- SHREDDED LETTUCE
Instructions
- CUT CHICKEN IN HALF LENGTH WISE.
- MIX SRIRACHA (OR HOT SAUCE) WITH BUTTERMILK. PLACE CHICKEN IN BUTTERMILK MIXTURE AND PLACE IN FRIDGE FOR AN HOUR.
- IN A BOWL MIX TOGETHER FLOUR AND ALL SPICES. STIR TO COMBINE.
- AFTER AN HOUR REMOVE CHICKEN BREAST PIECES AND SHAKE OFF EXCESS BUTTERMILK.
- DREDGE CHICKEN BREAST PIECES IN FLOUR MIXTURE, SHAKING OFF EXCESS.
- DUNK CHICKEN PIECES AGAIN IN BUTTERMILK, SHAKING OFF EXCESS. DREDGE AGAIN IN FLOUR MIXTURE, SHAKING OFF EXCESS.
- IN A LARGE POT WITH HIGH SIDES (I USED A HIGH SIDED CAST IRON POT) OR LARGE DUTCH OVEN, ADD OIL (ENOUGH TO COME UP 1.5-2 INCHES UP SIDE OF POT). YOU WANT A TEMPERATURE OF ABOUT 350 F.
- I HEATED THE OIL TO ABOUT 360 F AS THE TEMPERATURE WILL DROP WHEN THE CHICKEN IS ADDED.
- CAREFULLY PLACE CHICKEN PIECES IN HOT OIL AND COOK ABOUT 3 MINUTES PER SIDE OR UNTIL COOKED THROUGH AND JUICES RUN CLEAR. NOTE: DEPENDING ON THICKNESS OF PIECE OF CHICKEN, MAY HAVE TO COOK LONGER. SEE NOTES BELOW.
- TO ASSEMBLE CRISPY CHICKEN BURGERS SPREAD MAYO ON BUNS, TOP WITH CHICKEN AND GARNISHED WITH SHREDDED LETTUCE. ENJOY!
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