Buffalo Chicken Burger

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Cut each chicken breast in half horizontally to make 4 thin steaks.
2. Put the chicken in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix, cover and refrigerate for at least 1 hour, or up to overnight.
3. Set the oven to low to keep cooked chicken warm.
4. Heat at least 1 litre (4 cups) of oil in a deep pan to 175°C/350°F, filling it no more than one third full. Test with a small cube of bread: it should rise quickly and bubble rapidly.
5. In a large bowl, mix the flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder and chilli flakes.
6. Take the chicken from the buttermilk, let the excess drip off, then coat fully in the flour mixture. Put on a tray and repeat with the rest.
7. Fry 2 chicken pieces at a time for 5 to 6 minutes, until golden and cooked through. A cooked piece is no longer pink in the middle when cut open.
8. Rest the chicken on a wire rack set on a tray in the oven to keep warm while you fry the rest. The rack keeps it crisp.
9. Put the hot sauce, butter, cider vinegar, Worcestershire sauce, honey, garlic powder and salt in a small saucepan. Heat over medium, stirring occasionally, until the butter melts and the sauce is combined. Remove from heat and set aside.
10. Place the bottom halves of the toasted buns on four plates and top with lettuce. Coat the chicken fully in the buffalo sauce, either by dipping or spooning it on and turning to coat both sides. Set each on the lettuce.
11. Drizzle each burger with ranch or mayonnaise, add 3 to 4 gherkin slices and 1 tablespoon of crumbled cheese, then add the bun tops and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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