Buffalo Chicken Burger

Buffalo Chicken Burger

Ingredients

– 600ml (20 fl oz) buttermilk
– 350ml (12 fl oz) vinegar-style hot sauce
– 2 tsp chilli powder
– 3 tbsp garlic powder
– 2 tbsp onion powder
– ½ tsp MSG (optional)
– ½ tsp salt
– 6 large chicken thighs, boneless and skinless
– small bunch of chives, finely sliced
– 100g (3½ oz) mayonnaise
– 100g (3½ oz) sour cream
– zest of 1 lemon
– 150g (5 oz) butter
– 60ml (2 fl oz) honey
– 20ml (¾ fl oz) vinegar
– 200g (7 oz) rice flour
– 200g (7 oz) plain flour
– oil for frying
– 6 milk buns
– 1 head butter lettuce, washed
– dill pickles, sliced

Method

Prep the marinade

– In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well.
– Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking.
– Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours.

Ranch dressing and Buffalo sauce

– To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside.
– To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder.
– Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside.

Fry the chicken

– To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt.
– Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F).
– Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits.
– Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage.
– Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest.

Assemble

– Toast the milk buns in a pan with butter until golden.
– Spread ranch dressing on the bottom bun and top with a layer of butter lettuce.
– Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce.
– Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun.
– Serve immediately and enjoy!

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