CHICKEN FRIED BURGER
The Fried Chicken Burger (Sandwich) is a classic American dish that combines a crispy, golden-brown fried chicken thigh with fresh, zesty toppings, all nestled within a toasted bun. This recipe elevates the traditional sandwich with a homemade marinade, flavorful flour mix, and a spicy mayonnaise that brings an extra layer of flavor. The slaw adds a refreshing crunch, making each bite a perfect blend of textures and tastes.
The Fried Chicken Sandwich is not just a dish; it represents comfort food for many people. Its roots can be traced back to Southern cuisine, where fried chicken has long been a staple. Over the years, it has transcended regional boundaries, becoming a beloved item on menus across the United States and beyond.
The rise of food trucks and fast-casual dining has also led to innovative takes on the classic sandwich, highlighting the versatility and enduring popularity of fried chicken.
- 4 boneless, 4-6 skinless chicken thighs
- 3 cups homemade buttermilk
- 2 tsp Celtic salt
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 3 cups plain flour
- 1 cup cornflour
- 2 tbsp Celtic salt
- 1 tbsp celery salt
- 2 tsp garlic powder
- 1.5 tsp smoked paprika
- ½ tsp freshly cracked black pepper
- 1 tsp cayenne
- 1 tsp onion powder
- ¾ cup Mayonnaise
- 7 cloves black garlic, finely puréed
- 1 tbsp hot sauce
- Celtic salt to taste
- 1 tsp smoked paprika
- Lemon juice to taste
- ½ liter whole milk
- 2 tbsp lemon juice or vinegar
- 1 cup cabbage
- ½ cup carrot
- ½ cup onion
- ½ cup mayo
- ¼ cup dijon mustard
- ¼ cup apple cider vinegar, or to taste
- Salt and pepper to taste
- - Mix whole milk and lemon juice (or vinegar) in a jug.
- - Leave the mixture at room temperature for 5-10 minutes until the milk slightly thickens. It may not thicken as much as store-bought buttermilk.
- - If the mixture looks curdled or has small lumps, don't worry. It will be fine once cooked.
- - For a smoother texture, whisk the mixture well.
- - In a bowl, combine the buttermilk from step 1, salt, garlic powder, and cayenne pepper to create the marinade.
- - Toss the chicken thighs in the marinade and let them sit for at least one hour or overnight for optimal flavor absorption.
- - In a separate bowl, combine plain flour, cornflour, salt, celery salt, garlic powder, smoked paprika, black pepper, cayenne, and onion powder to create the flour mix.
- - For added texture, add droplets of the marinade into the flour mix and mix to form small clumps.
- - Coat each marinated chicken thigh in the seasoned flour mixture, ensuring they are fully coated.
- - Place the coated chicken on a baking sheet with a rack, making sure they are not stacked on top of each other.
- - Heat a pan with oil . Use a fry or candy thermometer to heat the oil to 175 c.
- - Carefully drop the coated chicken into the hot oil away from you and fry until golden brown and internal temperature reaches 75 - 80 Celsius.
- - Remove the fried chicken from the oil and let it cool on a sheet tray with a wire rack excess out will drain. Don’t take it out on paper towel , otherwise will release moisture.
- - In a bowl, combine mayo, garlic puree, hot sauce, salt, smoked paprika, and lemon juice to create the spicy mayonnaise.
- Mix cabbage, carrot, onion, mayo, dijon mustard, apple cider vinegar, salt, and pepper in a bowl to make the coleslaw.
- -Spread the butter inside the buns.
- - Toast the buns with butter on a skillet for added flavor.
- - Start with the toasted buns.
- - Spread the spicy mayonnaise on the bottom bun and add pickles.
- - Place the fried chicken on top of the pickles and add a slice of cheese. Use a blow torch to melt the cheese.
- - Top the chicken with the slaw and cover with the top bun.
Enjoy your delicious Chicken Fried Sandwich following these detailed steps!
Using boneless, skinless chicken thighs is a popular choice because they are juicier and more flavorful than chicken breasts. The marinating process in buttermilk tenderizes the meat and infuses it with flavor.
Customize the heat level by adjusting the amount of hot sauce in the spicy mayonnaise.
Feel free to customize the slaw by adding ingredients like sliced jalapeños for heat or apples for sweetness.
A soft, toasted bun is essential for holding everything together. Brioche or potato buns are popular choices for their slightly sweet flavor and sturdy structure, which contrasts beautifully with the crispy chicken.
Adding pickles introduces acidity and crunch, cutting through the richness of the mayo and chicken. Dill pickles are traditional, but you can experiment with bread-and-butter pickles for a sweeter touch or spicy pickles for extra heat.
Adjust the level of spiciness in your sandwich by modifying the amount of cayenne in the coating.
For an even crispier coating, consider double dredging your chicken. Dip it in the buttermilk marinade, then coat it in the flour mix, then dip it in the buttermilk again, and finally, coat it in flour again before frying.
Allow the coated chicken to rest for about 15-30 minutes before frying. This helps the coating adhere better during cooking.
Use a thermometer to keep an eye on the oil temperature. If the oil is too hot, the coating may burn before the chicken is cooked. If it's too cool, the chicken will absorb more oil and become greasy.
After frying, let the chicken rest on a wire rack rather than paper towels. This prevents the chicken from steaming and losing its crispiness.
Get creative with different marinades or toppings. Consider using barbecue sauce, buffalo sauce, or even a sweet chili sauce to change the flavor profile.
Serve your Fried Chicken Sandwich with sides like fries, sweet potato fries, or a simple green salad for a complete meal.