Ingredients

2 x 250g/8oz chicken breasts

4 boneless thigh fillets

3/4 cup buttermilk

1 1/2 tsp cooking or kosher salt

1 large egg

4 soft buns, split and lightly toasted (about 10cm/4″)

2 – 3 cups iceberg lettuce, finely sliced (or other leafy greens)

2 tomatoes, sliced (optional)

2 gherkins or dill pickles, sliced on an angle

2/3 cup mayonnaise, preferably whole egg

3/4 tsp garlic, finely grated (about 1 clove)

3/4 cup plain/all-purpose flour

1/4 cup corn flour or cornstarch

1/4 tsp celery salt (or heaped 1/8 tsp celery seed)

1/2 tsp sweet paprika

1/8 tsp cayenne pepper (increase to 1/2 tsp for spicy ZINGER style)

1/2 tsp onion powder

1 tsp garlic powder

1/4 tsp mustard powder

1/4 tsp ginger powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp cooking or kosher salt

1 1/2 tsp black pepper

3 cups vegetable oil (or canola or peanut), about 2.5cm/1″ depth for frying

Instructions

Step 1: Place chicken breasts and thighs between a freezer bag or plastic wrap and pound them to an even thickness of about 1cm (0.4″). Trim the chicken to be slightly larger than your bun size and set aside any trimmings for another use.

Step 2: In a bowl, whisk together the buttermilk, egg, and 1 1/2 tsp salt. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 3 hours, preferably overnight but no longer than 24 hours.

Step 3: For the garlic mayo, mix mayonnaise with grated garlic in a small bowl. Refrigerate until ready to use.

Step 4: Combine the flour, corn flour, celery salt, paprika, cayenne, onion powder, garlic powder, mustard powder, ginger powder, thyme, oregano, 1/2 tsp salt, and black pepper in a large bowl. Drizzle over 2 tablespoons of the marinade and use your fingers to mix until lumps form.

Step 5: Heat the oil in a large heavy-based pot over medium-high heat until it reaches 180°C (350°F).

Step 6: Remove a piece of chicken from the marinade, allowing excess to drip off. Press it into the flour mixture to coat fully, shaking off any excess.

Step 7: Fry the chicken pieces in the hot oil, two at a time if needed, for about 2 minutes per side until golden brown. Do not touch them for the first 90 seconds to ensure the coating adheres well. Drain cooked chicken on paper towels and repeat with remaining pieces.

Step 8: To assemble, spread garlic mayo on the top and bottom buns. Layer lettuce on the base, add tomato slices if using, place the fried chicken on top, then add sliced gherkins. Cover with the top bun and serve immediately for the best crunch.

Tips & Variations

For a spicy kick, increase the cayenne pepper to 1/2 teaspoon to make a ZINGER-style burger.

Substitute buttermilk with milk mixed with a tablespoon of lemon juice if you don’t have buttermilk on hand.

Use other leafy greens like arugula or spinach for different flavors and textures.

Make extra coating mixture and store in an airtight container for quick future use.

Fry chicken at the right temperature (180°C/350°F) to ensure the coating crisps up without absorbing too much oil.

FAQs

Can I marinate the chicken for longer than 24 hours?

It’s best not to marinate the chicken for more than 24 hours as the acids in the buttermilk can break down the meat too much, potentially resulting in a mushy texture.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.

Dinner

Ultra Crunchy Fried Chicken Burger Recipe

Introduction