Southern Fried Chicken Burger
Ingredients
Chicken
chicken breast (boneless, skinless)
4 piece
Marinade
buttermilk
240 ml
hot sauce
15 ml
garlic powder
5 g
onion powder
5 g
paprika
5 g
salt
5 g
black pepper
2 g
Coating
all-purpose flour
200 g
cornstarch
30 g
paprika
10 g
garlic powder
5 g
onion powder
5 g
salt
5 g
black pepper
3 g
Frying
vegetable oil
1000 ml
Assembly
burger buns
4 piece
mayonnaise
60 g
lettuce leaves
4 piece
tomato slices
8 piece
pickle slices
12 piece
Instructions
Prepare the marinade
Mix buttermilk, hot sauce, garlic powder, onion powder, paprika, salt and black pepper in a bowl.
Marinate the chicken
Add the chicken breasts to the buttermilk mixture and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight.
Prepare the coating
In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper. Mix well.
Coat the chicken
Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to coat well on all sides.
Heat the oil
Heat vegetable oil in a large pot or deep skillet to 175°C.
Fry the chicken
Fry chicken pieces in batches for 6-8 minutes per side until golden brown and internal temperature reaches 75°C. Drain on paper towels.
Toast the buns
Lightly toast the burger buns in a dry pan or under the broiler until golden.
Assemble the burgers
Spread mayonnaise on the bottom bun. Add lettuce, tomato slices, fried chicken, pickle slices and top with the bun.
Storage
Best enjoyed fresh. Reheat in oven to maintain crispiness. Do not microwave.
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