How to Make The Best Crispy Chicken Burger at Home

What's going on , guys , in this one , we're gonna be making crispy fried chicken burgers that taste absolutely incredible , and they're super easy to make .

But along with that , we're also gonna be making a tangy style mayonnaise , which is what I actually used in the blooming onion recipe .

If you haven't seen that already , so let's get straight into it .

Please sit back , relax and enjoy .

Alright , guys , let's start this off with the chicken marinade .

And this consists of one cup or 250 millilitres of butter milk , which will help soften the chicken .

One tablespoon or 20 millilitres of sriracha sauce , which is optional .

But it does add a really nice flavour and really isn't spicy at all .

One teaspoon or 2.5 grammes of smoked paprika For a nice sweet smokiness , one teaspoon or 2.5 grammes of onion powder and one teaspoon or 2.5 grammes of garlic powder with both of those adding a really nice concentrated flavour , grab a whisk and give this a good mix to combine until smooth .

Just into it's a light reddish colour , then introduce four large , boneless and skinless chicken thighs .

Get your clean hands in there to massage your thighs .

Nice and deep , like ensuring all of the nooks and crannies are well coated .

Then wrap this up tightly and allow it to marinate in the fridge for a minimum of 30 minutes up to 48 hours .

For the flour .

Mix in a clean bowl , add in 1.5 cups or 225 grammes of plain all purpose flour three tablespoons or 35 grammes of corn flour or starch .

One teaspoon or 2.5 grammes of smoked paprika , one teaspoon or 2.5 grammes of onion powder , one teaspoon or 2.5 grammes of garlic powder and one teaspoon or 2.5 grammes of celery salt .

This can then be given a quick mix with a dry whisk or fork just until those spices and seasonings are evenly distributed through the flour , Then pop this aside for the time being .

Now , to make the most amazing mayonnaise , add 200 millilitres , or 200 grammes of olive oil to a tall jar or container , as well as one large whole egg , which will help emulsify 1.5 teaspoons or 15 millilitres of white vinegar for a nice acidic touch and one teaspoon or two 10 grammes of Dijon mustard for a delicious tang .

Let's then place in an immersion blender and blend on low speed to mix and emulsify the ingredients , creating a nice , smooth and thick plain mayonnaise .

And this can also be done by hand , which I'll leave all of the details about in the description below .

Also once finished , don't do what I did in the blooming onion recipe and try and balance the blender anyway .

Once that's done , transfer the smooth plain mayonnaise to a clean bowl , making sure that you get it all in there and not waste any , and to take this to a whole another level .

Add in one teaspoon or 2.5 grammes of smoked paprika for that nice smokiness .

One teaspoon or 2.5 grammes of garlic powder for that concentrated flavour .

One tablespoon or 20 grammes of tomato ketchup for sweetness and it doesn't really matter which brand you use one tablespoon or 20 grammes of horseradish to awaken the palate and add a nice little sweet tang one tablespoon or 20 millilitres of Worcestershire sauce for a powerful sweet umami flavour and sea salt flakes to taste .

Let's then get our whisk and mix to combine until everything is smooth and those flavours have become friends .

And this right here is seriously one of the tastiest sauces you'll ever make , which can then be placed in the fridge until you're ready to serve .

Now , as for the burger fillings , you can really just use whatever you like or what you have available .

But I'm going with the classic approach of sliced tomato and washed baby cos lettuce leaves .

But like I said , just use what you like for this .

When you're ready to cook , place a large pot over high heat and pour in enough vegetable , canola or sunflower oil to fill the pot by half and heat it to 170 °C or 340 °F .

And if you have a deep fryer , you can just use that we can now get out the marinated chicken that's enhanced in flavour , and we'll have nicely tenderised also getting the flour mix out that we prepared earlier with the chicken Place one thigh in at a time into the flour , and you don't need to remove any excess marinade .

Then gently dredge the chicken , making sure that it's completely coated .

And there isn't any wet marinade spots in any of the little crevices .

Then shake off any excess flour and place it onto a plate whilst you do the other thighs .

Once the oil is at the temperature needed , we're good to go , so we can then gently place in the dredged thighs , doing this in batches if needed .

Also placing the chicken away from ourselves to avoid any oil splashing back , and then fry these for seven minutes , carefully flipping them over halfway through just to ensure that we get consistent colouring all over .

In the meantime , prepare the burger buns on an oven tray facing up , and I'm personally using brioche .

But you can use whatever buns you like and then make your way over to a preheated oven .

Set a 180 °C or 350 °F on the grill or broiler , setting and toast for one minute on either side .

After seven minutes , carefully remove the beautifully golden brown and crispy chicken placing it onto a wire rack over a tray or kitchen cloth over a plate and allow it to drain off any excess oil .

Right about now .

The burger buns can also be removed from the oven , and what you should have is a nice golden colour all over and then , being very lightly toasted now for the best bit , lather that delicious tangy mayonnaise over the top and bottom buns , and I recommend using quite a lot as it's seriously , so good , and then spread it out with the back of a spoon to make sure that we're going to get the mayo of each bite .

As nothing is worse than a poorly assembled burger as we're putting it together , everyone does things differently , but I like to place down the lettuce first , then over the top .

Add three or four slices of tomato and give it a little Sprinkle of sea salt flakes and a few or 10 cracks of black pepper .

Next , we can bring out the crispy thighs and place it over the top of the tomato .

And then here I have my pickled cucumbers , which I'll leave my link to in the description below .

If you're interested .

But of course these are optional .

And last but not least , we can close the up with a top bun , gently pushing it down .

And here we have the most delicious , crispy , juicy and moist chicken , burger or sandwich , depending on what you want to call it .

And then we can't forget that incredible , tangy mayonnaise , which , in my opinion , really makes this so special .

You can serve this up on its own with chips or fries , or just serve it with more tangy mayo .

But with whichever you choose , let's make all of this worthwhile , and that is we can then dig in .