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Fried Chicken Burgers

fried chicken

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 10 minutes
Cook Time 30 minutes
marinade time 2 hours
Course Main Course
Servings 4 people

Ingredients
 

  • 4 chicken thighs, skin removed and trimmed
  • 400 millilitres buttermilk
  • 100 millilitres pickle juice
  • 100 grams flour
  • 100 grams corn flour
  • 1 teaspoon paprika
  • salt and pepper
  • rice bran oil, for deep frying

To Serve

  • 4 brioche buns
  • coleslaw
  • sliced pickles
  • ½ cup japanese mayonaise
  • 1 tablespoon sriracha

Instructions
 

  • Combine the buttermilk and pickle juice in a ziploc bag. Add the chicken thighs and toss to coat. Cover and marinade in the fridge for at least 2 hours, or overnight.
  • To a large bowl, combine the flours, paprika and salt and pepper. Remove the chicken from the buttermilk mixture and let the excess mixture drip off. Dip the chicken into the flour mixture and press to coat, ensuring an even coating all over.
  • Heat the oil in a large saucepan to 180 °C. Working in batches, add the chicken to the oil and fry until golden brown, about 4-5 minutes. Transfer to a plate lined with paper towel while you cook the remaining chicken.
  • Combine the Japanese mayonnaise and sriracha in a small bowl.
  • To serve, spread the buns with the mayonnaise mixture. Add the chicken and then top with the coleslaw and pickles.