Ingredients
Chicken Marinade:
- 2 large Chicken breasts (butterflied into thin fillets)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for extra spice)
Crispy Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano or mixed herbs
For Frying:
- Vegetable oil (for deep frying)
For Assembling the Burger:
- 4 burger buns (lightly toasted)
- Mayonnaise (or spicy mayo)
- Lettuce (shredded or whole leaves)
- Cheese slices (optional, cheddar or American cheese)
- Sliced tomatoes (optional)
- Pickles (optional)
Step-by-Step Instructions
1. Marinate the Chicken:
- In a bowl, combine buttermilk, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Add the chicken fillets and ensure they are well-coated. Cover and marinate in the fridge for at least 2 hours (overnight for best flavor and tenderness).
2. Prepare the Crispy Coating:
- In another bowl, mix all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, white pepper, garlic powder, onion powder, and oregano.
- Remove the chicken from the marinade, letting any excess liquid drip off. Coat each fillet thoroughly in the dry flour mixture.
- For extra crunch, dip the coated chicken back into the marinade briefly, then coat it again in the flour mixture. This double coating creates a crispier texture.
3. Fry the Chicken:
- Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (175°C).
- Carefully place the coated chicken fillets into the hot oil. Fry for about 4-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove and drain on a wire rack or paper towels to keep them crispy.
4. Assemble the Burger:
- Lightly toast the burger buns for a better texture.
- Spread mayonnaise (or spicy mayo) on both halves of the bun.
- Place a crispy chicken fillet on the bottom half.
- Add lettuce, cheese, tomatoes, and pickles as desired.
- Cover with the top half of the bun.
Spicy Mayo Recipe (Optional)
- 1/2 cup mayonnaise
- 1 tbsp hot sauce (like Sriracha or Tabasco)
- 1 tsp paprika
- 1/2 tsp garlic powder
- Mix well for a spicy kick!
Tips for Success
- Buttermilk marinade: Makes the chicken tender and juicy while enhancing flavor.
- Cornstarch: Helps create that signature crunch.
- Double coating: Ensures maximum crispiness.
- Wire rack for draining: Prevents the chicken from becoming soggy.
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