Buffalo Chicken Burger

By Kitchen Sanctuary · 40 min

Ingredients

Instructions

1. Halve the chicken breasts 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 (up to overnight).
3. Preheat the oven to a low setting to keep the cooked chicken warm.
4. Heat at least 1 litre (4 cups) of oil in a pan no more than one third full, to 175°C/350°F. Test with a small bread cube: it should rise at once and bubble rapidly.
5. Mix the coating ingredients in a large bowl.
6. Lift each piece of chicken from the buttermilk, let the excess drip off, then coat fully in the flour mixture. Place on a tray and repeat with all the chicken.
7. Once the oil is hot, fry 2 chicken pieces for 5-6 minutes until golden brown and cooked through; cut one open to check it is no longer pink in the middle. Repeat with the rest.
8. Keep the fried chicken on a wire rack on a tray in the oven so it stays crisp.
9. Put all the buffalo sauce ingredients in a small saucepan and 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 each chicken piece fully in the buffalo sauce, either by dipping or spooning it on and turning to coat both sides, then set on the lettuce.
11. Drizzle each burger with ranch or mayonnaise, add 3-4 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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