Buffalo Fried Chicken Burger
Ingredients
Chicken & Marinade
chicken thighs (raw)
4 piece
buttermilk
500 ml
pickle juice
30 ml
hot sauce
15 ml
garlic powder
1 tsp
onion powder
1 tsp
cayenne pepper
1 tsp
paprika
1 tsp
MSG
1 tsp
sea salt
2 tsp
black pepper
1 tsp
Scotch Bonnet Buffalo Sauce
scotch bonnet chilies (fresh)
9 piece
sweet peppers (fresh)
2 piece
garlic cloves (fresh)
4 piece
salt
9 g
water
300 ml
mango (fresh)
1 piece
apple cider vinegar
30 ml
mirin
15 ml
lime juice
30 ml
olive oil
60 ml
Worcestershire sauce
15 ml
honey
2 tbsp
butter
60 g
chives (fresh)
10 g
Flour Coating
rice flour
100 g
all-purpose flour
100 g
garlic powder
1 tsp
onion powder
1 tsp
cayenne pepper
1 tsp
paprika
1 tsp
sea salt
1 tsp
black pepper
1 tsp
Homemade Ranch
crème fraîche
4 tbsp
kewpie mayo
2 tbsp
buttermilk
30 ml
red wine vinegar
10 ml
lemon juice
15 ml
garlic clove (fresh)
1 piece
dill (fresh)
10 g
parsley (fresh)
10 g
chives (fresh)
10 g
sea salt
1 tsp
black pepper
0.5 tsp
honey
5 ml
Assembly
brioche buns
4 piece
dill pickles
8 slice
Instructions
Prepare chicken for brining
Place chicken thighs in a large bowl.
Marinate chicken
Cover chicken with buttermilk, add pickle juice, hot sauce, garlic powder, onion powder, cayenne, paprika, MSG, sea salt and black pepper. Mix well.
Refrigerate chicken overnight
Cover bowl and refrigerate chicken overnight. Brining is important for juicy, flavorful chicken.
Prepare hot sauce ingredients
Roughly chop scotch bonnet chilies, sweet peppers and garlic cloves.
Start lacto-fermentation
Place chopped chilies, peppers and garlic in a mason jar. Cover with 3% salt brine.
Ferment hot sauce
Leave to ferment for 10 days, opening jar daily to release gases.
Blend and cook hot sauce
Drain fermented vegetables. Add to blender with brine, mango, apple cider vinegar, mirin, lime juice and olive oil. Blend, strain, then simmer in saucepan for 3-4 minutes.
Finish buffalo sauce
Add Worcestershire sauce, honey, MSG and butter. Stir to emulsify. Taste and adjust seasoning. Finish with chopped chives.
Prepare flour coating
Mix rice flour and all-purpose flour with garlic powder, onion powder, cayenne, paprika, sea salt and black pepper.
Dredge chicken
Add a spoon of brine to flour mixture. Coat each chicken thigh, pressing flour in, then shake off excess.
Fry chicken
Fry chicken in neutral oil preheated to 175°C until golden and crisp, about 4-5 minutes per side. Rest 4 minutes.
Toast brioche buns
Toast brioche buns while chicken rests.
Make ranch dressing
Mix crème fraîche, kewpie mayo, buttermilk, red wine vinegar, lemon juice, grated garlic, dill, parsley, chives, sea salt, black pepper and honey. Adjust to taste.
Coat chicken in buffalo sauce
Place fried chicken in a bowl, pour over buffalo sauce and toss to coat evenly.
Assemble burgers
Layer brioche bun with ranch, sliced dill pickle, buffalo chicken and more ranch. Serve immediately.
Original recipe
Storage
Assemble burgers just before serving to prevent sogginess. Buffalo sauce can be stored in fridge up to 2 weeks.
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