Crispy Fried Chicken Burger
Eat your heart out! The chicken in our Crispy Fried Chicken Burgers is much juicier, tastes much better, and is much crispier than yours. A small amount of marinade should be mixed into the flour coating to produce lumps that will fry up into a deliciously crunchy crust.
Ultra Crispy Fried Chicken Burger
The topic of discussion then shifted to how we would use the Crispy Fried Chicken Burger to create the world’s greatest Crispy Fried Chicken Burger. Yes, it is capitalised. We both agreed that tomato was optional, melted cheese was superfluous (too much!), and plain shredded lettuce was preferable to coleslaw (too rich!). and the bun needs to be incredibly soft.
Please notice the Crispy Fried chicken’s Burger nubbly, crunchy, craggy surface! 🙌🏻
Ingredients
You’ll need these ingredients to make your own Crispy Fried Chicken Burger.
Chicken brine keeps it juicy!
Because it’s simpler to produce a good, uniform shape that works for Crispy Fried Chicken Burger, I use breast. To preserve its fluids, it is marinated in a mixture of salt and buttermilk. vital since, during the cooking time needed to achieve a highly crispy and golden crust, the breast will cook past the optimal internal temperature.
If you don’t have buttermilk, don’t worry; you may use yogurt and milk in its place. It functions almost exactly the same way!
- When reduced to size, I prefer chicken breasts since they have a fairly uniform shape. But chicken thighs without bones also work well. In order to ensure that it cooks through uniformly and sits fairly straight atop the Crispy Fried Chicken Burger, it is essential to pound it to an even thickness.
- Buttermilk is well-known for its ability to marinate chicken, which results in a cooked chicken with a juicy inside. This burger’s fried chicken recipe, Southern Fried Chicken, uses it as a typical marinating ingredient.
- In Australia, it’s more of a speciality baking component, even though it’s a regular ingredient in the US. However, there is a simple alternative that functions almost identically: just milk and plain yogurt! Yogurt is great for marinating (see proof here!), and when diluted with milk, its thickness and acidity yield a consistency that is nearly identical to buttermilk.
- Salt: To add flavour and make the chicken more juicy.
- Egg: To help the chicken adhere to the flour crust.
secret herbs and spices!
The fried chicken’s taste is an exact replica of KFC’s. It has a very similar flavour!
Burger fixings
Nobody should be able to tell you what should or shouldn’t be on yourCrispy Fried Chicken Burger. However, here’s what you need if you want a better-than-KFC-Burger experience!
- Soft buns: Brioche buns are my go-to option since they’re pillowy, soft, and slightly sweet, similar to KFC buns. But you can use whatever buns you choose. Personally, I would stay away from ones that are extremely crispy or chewy. Too rough to be used in Crispy Fried Chicken Burger.
- Pickles or gherkins: Just your regular dill pickles, or anything else you like. A tiny bit of something to balance the saltiness and richness of the burger’s other ingredients!
- Lettuce—that classic iceberg lettuce! Finely slicing it provides it a nice bed for the crunchy chicken to rest on and gives it some respectable height. It’s nice and fresh. 🙂
- Although KFC doesn’t use garlic mayonnaise, you and I both know that a little garlic enhances mayonnaise. Actually, it turns it into aioli! 🙂
How to make Crunchy Fried Chicken Burgers
It’s easier than traditional Crispy Fried Chicken Burger which is made with bone-in chicken that take longer to fry (~6 to 8 minutes) so you need to be quite accurate with temperature control.
Crispy Fried Chicken Burger, on the other hand, are thinner, boneless pieces and take just 3 to 4 minutes to fry. And because of the shape, you don’t need nearly as much oil.
- Evenly pound the chicken to a thickness of 1 cm (0.4 inches). Use a meat mallet or rolling pin, freezer bags, ziplock bags, or something similar (I use a special product called “Go-Between”). To ensure that the chicken cooks through evenly and sits a little more upright on the burger, it is advised to pound it. However, it wouldn’t be a deal breaker if you skipped this step. 🙂
- Cut the chicken to the bun size, or even bigger if you’d want! When cooking, it will slightly shrink, but the crunchy, nubbly particles give it dimension.
- Combine the egg, salt, and buttermilk to make the marinade. After that, toss to coat the chicken. Let it marinate for three hours or up to twenty-four hours. It really overmarinates and makes the chicken’s texture too similar to the cold sliced chicken pieces you get at the deli, so don’t go over 24 hours. The texture of the chicken is altered, but it’s still pleasant.
- Combine the flour, cornflour or cornflour, and all the spices to make a crunchy coating.
PS: Since the coating is where you want a burst of flavour, there isn’t a spice blend in the marinade. The entire chicken would have the same flavour if it was also in the marinade. It’s nicer to contrast the strong coating with the chicken flavour inside. KFC’s chicken tastes similar to ours in that the seasoning is only detectable on the outside.
- Clumps of marinaded flour are the secret to the incredibly crispy chicken! Pour two tablespoons of the marinade into the flour mixture and stir with your fingers. There will be tiny clumps of flour.
- The chicken fries up into really crunchy, nubbly pieces when this adheres to it. The crunchiness of this chicken comes from this! For my thoughts and raves about this technique, check out my Fried Chicken recipe. Regards, Kenji
- Just before frying, coat the chicken with the flour mixture. Avoid doing this ahead of time and letting it sit around since the chicken will perspire and cause the flour to become soggy.
- Observe all of those clusters! Crunchy Town Express Pass!
- Drain on paper towels after frying in oil for 4 minutes, or until brown and crispy.
frying vessel and oil quantity: To ensure that the chicken is raised off the bottom and fries uniformly throughout, you will need 2.5 cm or 1 inch of oil in any frying vessel you choose. For safety, consistent heat distribution, and good heat retention, a heavy-based pot, such as a Dutch oven, is perfect.
Oil temperature: 180°C (350°F) is the ideal oil temperature. A tiny cube of bread can be used as a test if you don’t have a thermometer (I use a Thermapen). It should get golden in 15 seconds at 180°C/350°F. Alternatively, insert a bamboo chopstick into the pot and touch the bottom; if bubbles appear on the floor right away, the oil is hot enough.
Maintaining the warmth of the cooked pieces: You won’t need an oven because the thin pieces of chicken cook in just 4 minutes. When batch 2 is finished, batch 1 will still be hot. To prevent the underside from becoming soggy, keep cooked chicken warm on a rack placed over a tray in an oven preheated to 50C/125F if you are scaling up.
To allow the crust to adhere, keep your hands off the chicken for the first ninety seconds.
Assembling the chicken burgers
- Garlic mayo: Combine grated garlic and mayonnaise. To allow the tastes to mingle, do this at least fifteen minutes in advance.
- Lightly toast the buns and spread the mayo over the bottom and lid. Toasting can be done in a pan on the stove with the sliced side facing down, in an oven or under a grill.
- Put the lettuce on the bottom, then the tomato, if using, the chicken, the gherkins, and the cover.
- Time to eat! While the burgers are still hot and crunchy, bite into them!
If you give this a try, I’d love to hear your thoughts! I can honestly say that this is significantly better than KFC burgers. I don’t hesitate to share my love of shameful food with the world (I’ve been caught on several occasions conducting midnight kebab runs!). However, you will never catch me consuming KFC burgers!
