Crispy Chicken Burgers

Method

1. 1

   Marinate at least 30 minutes

   Stir ½ teaspoon salt into the buttermilk, add the chicken and turn to coat; cover and refrigerate for at least 30 minutes or up to 12 hours, until well chilled.

2. 2

   Make the coating 2 minutes

   Mix the flour, cornflour, paprika, garlic powder, pepper, cayenne and remaining 1 teaspoon salt in a wide dish until evenly combined.

3. 3

   Make craggy coating 1 minute

   Drizzle 2 tablespoons of the chicken marinade into the seasoned flour and rub it in with your fingers until small clumps form.

4. 4

   Coat 5 minutes

   Lift each thigh from the marinade and let excess drip off; press into the flour mixture on both sides, then rest on a rack for 5 minutes until the coating adheres.

5. 5

   Heat the oil about 5 minutes

   Pour oil into a deep, heavy frying pan to a depth of 1.5 cm, adding more if needed; heat over medium heat to 170 to 175°C, checked with a thermometer.

6. 6

   Fry about 8 to 12 minutes per batch

   Fry the thighs in a single layer, turning occasionally and maintaining oil at 170 to 175°C; cook each piece until deep golden and its thickest part reaches 74°C, allowing more time for larger thighs.

7. 7

   Drain and toast 2 to 3 minutes

   Transfer cooked chicken to a wire rack and rest for 3 minutes; toast the cut sides of the buns in a dry pan over medium heat for 1 to 2 minutes, until lightly golden.

8. 8

   Assemble 1 minute

   Spread mayonnaise over the toasted bun halves, add a lettuce leaf and one hot chicken thigh to each bottom half, then close with the tops.

Tips

• Use a thermometer to keep the oil between 170 and 175°C, and let it return to temperature between batches.
• Fry in batches without crowding the pan; check the thickest part of every thigh reaches 74°C.
• Use a wire rack to drain the chicken so the underside stays crisp.
• Lower the heat if the coating darkens quickly, and continue cooking until the chicken reaches 74°C.

Swaps

• Use boneless, skinless chicken breasts instead of thighs, allowing for their thickness and checking each piece reaches 74°C.
• Use plain yoghurt thinned with a little milk instead of buttermilk.
• Use shredded cabbage instead of iceberg lettuce.

Storing

Refrigerate leftover chicken in a covered container for up to 2 days. Reheat on a rack in a 200°C oven until crisp and piping hot throughout; assemble burgers just before serving.