These singed chicken burgers are ultra firm and totally overflowing with flavor. Even better, they couldn’t be simpler to make!
Without a doubt however, is there anything preferable in life over folding your chops over a burger from KFC when you’re past hungry? No is the appropriate response. No is the ONLY answer. In any case, I’d prefer to toss my 2 pence in and recommend this natively constructed form may, just may, be more fulfilling than any chicken burger you’ve at any point attempted (kindly don’t sue me KFC).
For this formula we’re going with boneless skinless chicken bosom. Most chicken burger plans you’ll discover use bosom, chiefly in light of the fact that they’re bigger than thighs. It gives you a greater amount of that exemplary flavor as well, thighs will in general be utilized more in singed chicken sandwiches or more Asian dishes.
Ingredients (check list):
- 4 Boneless Skinless Chicken Breasts (see notes)
- 1 cup Coleslaw or as needed
- 8-12 rashers of Bacon, cooked to preference (2-3 per burger)
- Honey + Sriracha (50/50 ratio, quantity to preference)
- 4 Burger Buns, toasted
- 3-4 cups / 750ml-1litre Vegetable Oil (see notes)
- 1 1/4 cups / 300ml Buttermilk
- 1 tsp EACH: Paprika, Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder, White Pepper, Cayenne Pepper
- 1 3/4 cups / 250g Plain/All Purpose Flour
- 2 tsp Paprika
- 1 tsp EACH: Baking Powder, Oregano, Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper
- 1/4 tsp Black Pepper
- Lay chicken breasts on a flat surface and cover with a sheet of cling film (pinch around the edges so no juices escape). Pound with a rolling pin or mallet until even thickness, but not so much they start to tear apart. You’re looking for around 3/4″ thickness. If the breasts are particularly long you can cut off the very end of the tail to make them more circular and burger shaped (keep in mind they will also shrink slightly when frying).
- In a large bowl, combine 1.25cups/300ml buttermilk with 1 tsp paprika & salt and 1/2 tsp onion powder, garlic powder, cayenne pepper and white pepper. Place in your chicken breasts, use tongs to fully coat then tightly cover with cling film and marinate in the fridge. I highly recommend a minimum of 4 hours (up to overnight), but just as long as you have time for. Take the chicken out the fridge 30mins before needed to bring close to room temp (see notes).
- In a large shallow bowl (or curved tray) combine 1.75cups/250g flour with 2 tsp paprika, 1 tsp oregano, baking powder & salt, 1/2 tsp onion powder, garlic powder & cayenne pepper and 1/4 tsp black pepper. One by one coat the breasts in the flour, making sure you completely coat each time. Really get in all the cracks and crevices of the chicken. Place to one side.
- In a large pot or deep pan heat up your oil to 180C/356F. In batches of 1-2 (depending on pot size), carefully place your chicken in the hot oil. The temp will likely drop, and that’s fine, but make sure the temp stays at around 165C/300F as the chicken fries. Depending on the size and thickness of your breasts you’re looking at around 4-5mins on one side, then flip and continue frying until golden. The internal temp of the chicken should reach 75C/165F. Carefully remove and rest on wire rack with paper towels underneath (don’t place directly on paper towel or they’ll lose crispiness). Bring oil temp back up to 180C/356F between each batch.
- Stack burgers in the following order: bottom bun, coleslaw, chicken, bacon, honey sriracha, top bun. Enjoy!
- Chicken – You’re looking to get breasts around 7oz/200g each. You can substitute boneless skinless thighs, they’ll just obviously be slightly smaller, so adjust the cooking time accordingly (same temps). Important to make sure you don’t fry the chicken if it’s still cold, otherwise it’ll seize up when it hits the oil and come up slightly tough/chewy – hence bringing it out the fridge 30mins before needed.
- Coleslaw – Highly recommend a homemade coleslaw (I use the same recipe for my BBQ Chicken & Coleslaw Wraps). I also discuss make ahead options in that post too!
- Honey Sriracha – This really is as simple as combining runny honey and sriracha. I usually go for a 50/50 ratio (I love spice) but you can adjust to your spice preference. I usually do about 1 tbsp per burger but again, just work to preference.
- Oil – Important to use an oil with a high smoking point e.g vegetable, canola, rapeseed, sunflower etc. Please do NOT use olive oil, not suitable for deep frying.
- calories – Only a rough estimate, very difficult to tell how much oil, flour and buttermilk is soaked up by the chicken. This is based on 1/2 cup buttermilk staying attached, all the flour, 2 tsp oil per burger and using 4 chicken breasts at 200g/7oz each. Calories only for chicken, not for toppings/bun.