Buffalo Chicken Burger

By Andy Cooks · 45 min

Ingredients

Instructions

1. In a large bowl, mix 600 ml buttermilk, 50 ml hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG and ½ teaspoon salt.
2. Trim excess fat from the chicken thighs and butterfly any thick pieces. Add them to the marinade, coat well, cover and refrigerate for 2-6 hours.
3. For the ranch, mix the sour cream, 50 ml buttermilk, mayonnaise, chives, lemon zest and a pinch of salt in a small bowl. Set aside.
4. For the buffalo sauce, combine 300 ml hot sauce, 100 g butter, 60 ml honey, 20 ml vinegar and 1 tablespoon garlic powder in a saucepan. Heat over medium, stirring until the butter melts and the sauce is smooth. Remove from heat.
5. For the dredge, mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder and a generous pinch of salt in a large bowl.
6. Heat oil in a deep fryer or heavy pan to 180°C (350°F).
7. Take the chicken from the marinade. Add 2-3 spoonfuls of marinade to the flour mixture and mix to form crispy bits.
8. Coat each piece of chicken well in the flour, pressing to cover evenly.
9. Fry in batches for 10-12 minutes, until golden brown and the internal temperature reaches at least 70°C (160°F). Rest on a wire rack.
10. Toast the milk buns in a buttered pan until golden.
11. Spread ranch on the bottom bun, add butter lettuce, dip the chicken in buffalo sauce, let the excess drip off and place it on the lettuce.
12. Add dill pickle slices and another spoonful of ranch, then top with the other half of the bun and serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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