Directions
- 1Combine chicken breast and chicken thighs into the food processor.
- 2Add salt, white pepper, paprika, and garlic powder to the chicken in the food processor.
- 3Process the chicken and spices until finely chopped and a uniform mixture forms.
- 4Patty the chicken mixture into shapes and place them on a parchment paper-lined baking sheet.
- 5Freeze the patties for about 20 to 30 minutes.
- 6In a bowl, mix together flour with cornstarch, remaining salt, remaining paprika, and pepper for the crispy coating.
- 7Lightly coat the partially frozen patties in the flour mixture, shaking off any excess.
- 8To the remaining flour mixture, add cold club soda, salt, pepper, paprika, and garlic powder, then whisk until the batter is thin.
- 9Dip the floured patties into the wet batter, allowing excess to drip off.
- 10Fry the battered patties in hot oil until golden brown, crispy, and cooked through, about 5 to 6 minutes per batch.
- 11Drain the fried patties on a wire rack set inside a paper towel-lined rimmed baking sheet.
- 12Spread mayonnaise on the toasted hamburger buns.
- 13Assemble the sandwich by placing a fried chicken patty on the bun, topped with shredded iceberg lettuce.
Ingredients
- 1 pound boneless skinless chicken breast
- 0.75 pound boneless skinless chicken thighs
- 0.5 teaspoon garlic powder
- 0.25 teaspoon white pepper
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 cup flour
- 0.66 cup cornstarch
- 0.75 teaspoon pepper
- 6 hamburger buns, toasted
- 1.25 cups club soda
- oil for frying
- to taste shredded iceberg lettuce
- 3 tablespoons mayonnaise
Equipment
food processortongsbaking sheetparchment paperfreezerclear bowlwhiskpotwire rack
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