Eightyrecipes
Crispy Chicken Burger
Boneless chicken thighs marinated in salted milk, pressed into seasoned flour and fried at 350°F until craggy and golden, then stacked with mayonnaise and shredded lettuce.
Ingredients
Chicken
- 4 boneless chicken thighs 600 g / 1.3 lb
Marinade
- 1 cup milk 240 ml
- 1 teaspoon salt 5 g
- 1/2 teaspoon black pepper 2 g
Coating
- 1 1/2 cups all-purpose flour 200 g
- 1 teaspoon salt 5 g
- 3/4 teaspoon black pepper 3 g
- 3/4 teaspoon garlic powder 3 g
- 3/4 teaspoon onion powder 3 g
To assemble
- 4 burger buns lightly toasted
- 1 cup shredded lettuce 100 g
- 1/4 cup mayonnaise 60 g
- oil for frying enough to half submerge the chicken
Instructions
- In a bowl, mix the milk, salt and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 2 hours, or overnight for the best result.
- In a separate bowl, mix the flour, salt, black pepper, garlic powder and onion powder.
- Remove the chicken from the marinade, letting the excess drip off. Press into the flour mixture, coating well on all sides for a thick, even crust.
- Heat the oil to 175°C (350°F). Fry the chicken for 6 to 8 minutes per side until golden, crispy and cooked through.
- Remove and place on a wire rack or kitchen paper. Let rest for 5 minutes.
- Spread mayonnaise on the buns, then layer with the crispy chicken and shredded lettuce.
- Serve immediately while hot and crispy.
Notes
Nutrition values are an estimate. Total time includes 2 hours of marinating. Do not shake the loose flour off the chicken, as those clumps become the crunchy crust. Keep the oil at 175°C (350°F) and fry two pieces at a time so the temperature does not crash. Chicken is cooked at an internal temperature of 165°F (75°C).
Nutrition
Nutrition is an estimate, calculated automatically.
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