Ultra Crunchy Fried Chicken Burger
Prep
15m
Cook
15m
Total
30m
Ingredients
4 servingsChicken Choices
Marinade
Burgers
Garlic Mayo
Crunchy Coating
Fried Chicken Seasoning
To Fry
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 1,057kcal 52%
-
Fat 60g 92%
-
Saturated Fat 12g 60%
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Carbohydrates 70g 23%
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Fiber 4g 16%
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Sugar 10g 20%
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Protein 50g 100%
-
Cholesterol 150mg 50%
-
Sodium 1,200mg 50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Buttermilk is the traditional marinating ingredient for Southern Fried Chicken. Find it in near milk in large grocery stores. Sub with 1/2 cup yogurt + 1/4 cup milk, it works nearly as well (yogurt is an excellent marinading ingredient). Next best sub: stir 1 1/2 tsp white vinegar into milk, leave 10 minutes. Will curdle. Use per recipe.
2. Frying vessel – I feel safe using a heavy cast iron pot. For most oil efficiency, use a wok – shape means you will use about 30% less oil with same surface area for frying. If you have a deep fryer, I salute you!
Oil temperature – use a thermometer. If you don’t have one, test by throwing in a small cube of bread, at 180C/350F it should turn golden in 15 seconds. OR stick a bamboo chopstick in and touch the base of the pot – if bubbles immediately rise from floor of pot, oil is hot enough.
3. Re-using oil – The oil gets a little too dirty with fried chicken, because of the heavy seasoning in the coating. You could re-use it once more for another batch of this recipe, but I wouldn’t use it for another recipe.
4. Leftovercooked chicken will keep for 3 days but, well, you know. Soggy. 🙁
Nutrition per burger. Estimate assuming 1 tablespoon of the oil is absorbed into the chicken coating and takes into account residual flour and marinade that is discarded.
2. Frying vessel – I feel safe using a heavy cast iron pot. For most oil efficiency, use a wok – shape means you will use about 30% less oil with same surface area for frying. If you have a deep fryer, I salute you!
Oil temperature – use a thermometer. If you don’t have one, test by throwing in a small cube of bread, at 180C/350F it should turn golden in 15 seconds. OR stick a bamboo chopstick in and touch the base of the pot – if bubbles immediately rise from floor of pot, oil is hot enough.
3. Re-using oil – The oil gets a little too dirty with fried chicken, because of the heavy seasoning in the coating. You could re-use it once more for another batch of this recipe, but I wouldn’t use it for another recipe.
4. Leftovercooked chicken will keep for 3 days but, well, you know. Soggy. 🙁
Nutrition per burger. Estimate assuming 1 tablespoon of the oil is absorbed into the chicken coating and takes into account residual flour and marinade that is discarded.
Saved & edited by @aannmiller
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