Ultra Crunchy Fried Chicken Burger (Print Version)

# Ingredients:

→ Chicken Options

01 - 2 chicken breasts (about 250g/8oz each)
02 - Or 4 boneless chicken thigh fillets

→ Marinade

03 - 3/4 cup buttermilk (can substitute with 1/2 cup yogurt + 1/4 cup milk)
04 - 1 1/2 teaspoons kosher salt
05 - 1 large egg

→ Crunchy Coating

06 - 3/4 cup all-purpose flour
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon celery salt (or a heaped 1/8 teaspoon celery seed)
09 - 1/2 teaspoon sweet paprika
10 - 1/8 teaspoon cayenne pepper (increase to 1/2 teaspoon for a spicy kick!)
11 - 1/2 teaspoon onion powder
12 - 1 teaspoon garlic powder
13 - 1/4 teaspoon mustard powder
14 - 1/4 teaspoon ginger powder
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon kosher salt
18 - 1 1/2 teaspoons black pepper

→ For Frying

19 - 3 cups vegetable oil (or canola or peanut oil) - enough for about 1 inch depth

→ Garlic Mayo

20 - 2/3 cup mayonnaise (preferably whole egg)
21 - 3/4 teaspoon finely grated fresh garlic (about 1 clove)

→ For Assembly

22 - 4 soft burger buns, split and lightly toasted
23 - 2-3 cups finely sliced iceberg lettuce (or your favorite leafy greens)
24 - 2 tomatoes, sliced (totally optional)
25 - 2 dill pickles, sliced at an angle

# Instructions:

01 - Cover your chicken with a freezer bag or plastic wrap and pound it to an even thickness of about 1cm (just under half an inch). Trim it so it's slightly larger than your burger buns. Don't waste those trimmings - save them for a stir-fry or treat your dog!
02 - Mix up your buttermilk, salt and egg in a bowl. Toss in the chicken until well-coated, then pop it in the fridge for at least 3 hours. Overnight works great too, but don't go beyond 24 hours or the texture gets weird.
03 - While you're waiting, mix up that garlic mayo in a small bowl and stick it in the fridge. Also a good time to slice your lettuce, tomatoes, and pickles if you haven't already.
04 - Here's the secret to ridiculous crunch! Mix your flour, cornstarch, and all those spices in a bowl. Now here's the trick - drizzle about 2 tablespoons of the chicken marinade right into the flour mixture and use your fingers to work it through. This creates little lumps that will fry up into extra crunchy bits!
05 - Get your oil nice and hot in a heavy pot over medium-high heat. You're aiming for 180°C/350°F. No thermometer? Drop in a small bread cube - it should turn golden in about 15 seconds when the oil is ready.
06 - Take each piece of chicken, let excess marinade drip off, then press it into the flour mixture. Shake off excess and carefully lower into the hot oil. The golden rule: DO NOT TOUCH for the first 90 seconds! This lets the coating stick properly. Fry for about 2 minutes per side until golden and delicious. I usually do two pieces at a time. Drain on paper towels when done.
07 - Slather that garlic mayo on both halves of your toasted buns. Pile lettuce on the bottom, add tomato if using, then place that glorious crispy chicken on top. Add a few pickle slices and cap it with the top bun. Now take a big, satisfying bite immediately while it's still hot and crunchy!

# Notes:

01 - This fried chicken burger boasts an ultra-crunchy coating that puts fast food chains to shame! The secret is mixing a bit of the marinade into the flour to create those amazing crunchy bits.
02 - No buttermilk? No problem! You can substitute with 1/2 cup yogurt mixed with 1/4 cup milk, or stir 1 1/2 teaspoons of white vinegar into 3/4 cup regular milk and let it sit for 10 minutes until it curdles.
03 - For most efficient oil use, try using a wok - the shape means you'll use about 30% less oil while still having plenty of surface area for frying.

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