Now is the time for comfort food and guilty pleasures. Fried chicken burgers are the modern day chicken soup, fixing problems you didn’t even know you had. This crumbling goodness comes from Polly Markus, so you know it’s a fabulous take on this fast food staple.
Widely revered for her exceptional culinary prowess among friends and family, Markus is now sharing her gastronomic delights via @miss_pollys_kitchen, for all of us to enjoy at home.
Polly’s Fried Chicken Burger
800g Chicken thighs – boneless & cut in half
1 cup Buttermilk
2 tsp Salt
¼ tsp Smoked paprika
1 tsp Paprika
½ tsp Cayenne pepper
½ tsp Garlic powder
1 tsp Pepper
1 tsp Garlic powder
1 tsp Paprika
1 tsp Salt
1½ cups Flour
4 tbs Buttermilk (I used the milk from the marinade)
1½ tbs Baking powder
Buns and preferred burger ingredients (sliced tomato, pickles etc.)
1. Place the chicken in a large bowl, throw in all the spices, salt and stir into the chicken, then add buttermilk.
2. Leave in the fridge for at least 4 hours, ideally overnight is best.
3. Once the chicken has been marinating for your desired time, start heating a pot of oil on a medium-high heat, I used 500ml of light olive oil.
4. In a separate bowl, mix the dry ingredients together, then add the buttermilk, stir it together with a fork until the clumps are even. (this is not meant to be a batter, just a lumpy flour mix).
5. Have a tray ready next to your pot. Using one hand grab a piece of chicken and cover it in the flour mix, ensure it is thoroughly covered (clumps and all) and place on the tray.
6. Have another tray ready with paper towels for the cooked chicken.
7. Carefully place the chicken into the oil (I did 4 pieces at a time, be sure not to overcrowd the pot.
8. Cook on one side for 3 minutes and turn then cook for another 2 minutes. Remove from the pot and place on the paper towel & repeat until finished.
Note: If the chicken starts to go brown too quickly, turn the heat down slightly.
Eat on its own or serve between your preferred style of buns with a personal choice of fillings.