Buffalo Fried Chicken Burger

1 mins
Serves 1
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Directions

  1. 1Place chicken thighs in a bowl and cover with buttermilk. Add pickle juice, hot sauce, garlic powder, onion powder, cayenne, paprika, MSG, sea salt and pepper. Mix, cover and refrigerate overnight.
  2. 2Place chicken thighs in a bowl and cover with buttermilk. Add pickle juice, hot sauce, garlic powder, onion powder, cayenne, paprika, MSG, sea salt and pepper. Mix, cover and refrigerate overnight.
  3. 3Place chicken thighs in a bowl and cover with buttermilk. Add pickle juice, hot sauce, garlic powder, onion powder, cayenne, paprika, MSG, sea salt and pepper. Mix, cover and refrigerate overnight.
  4. 4Chop 7-10 scotch bonnet chilies, 2 sweet peppers, and 4 garlic cloves. Place in a mason jar and cover with 3% salt brine. Let ferment for 10 days, opening daily to release gas.
  5. 5Chop 7-10 scotch bonnet chilies, 2 sweet peppers, and 4 garlic cloves. Place in a mason jar and cover with 3% salt brine. Let ferment for 10 days, opening daily to release gas.
  6. 6Chop 7-10 scotch bonnet chilies, 2 sweet peppers, and 4 garlic cloves. Place in a mason jar and cover with 3% salt brine. Let ferment for 10 days, opening daily to release gas.
  7. 7After 10 days, drain the fermented peppers and blend them with a few spoons of the brine, a chopped mango, a splash of apple cider vinegar, mirin, lime juice, and lots of olive oil. Strain the mixture.
  8. 8After 10 days, drain the fermented peppers and blend them with a few spoons of the brine, a chopped mango, a splash of apple cider vinegar, mirin, lime juice, and lots of olive oil. Strain the mixture.
  9. 9After 10 days, drain the fermented peppers and blend them with a few spoons of the brine, a chopped mango, a splash of apple cider vinegar, mirin, lime juice, and lots of olive oil. Strain the mixture.
  10. 10Cook the strained mixture in a saucepan over medium heat for 3-4 minutes. Add Worcestershire sauce, honey, MSG, and butter. Stir to emulsify and season to taste. Finish with chives.
  11. 11Cook the strained mixture in a saucepan over medium heat for 3-4 minutes. Add Worcestershire sauce, honey, MSG, and butter. Stir to emulsify and season to taste. Finish with chives.
  12. 12Cook the strained mixture in a saucepan over medium heat for 3-4 minutes. Add Worcestershire sauce, honey, MSG, and butter. Stir to emulsify and season to taste. Finish with chives.
  13. 13One hour before cooking, remove the chicken from the fridge. In a bowl, mix 50g each of rice flour and all-purpose flour with garlic powder, onion powder, cayenne, paprika, salt, and pepper.
  14. 14One hour before cooking, remove the chicken from the fridge. In a bowl, mix 50g each of rice flour and all-purpose flour with garlic powder, onion powder, cayenne, paprika, salt, and pepper.
  15. 15One hour before cooking, remove the chicken from the fridge. In a bowl, mix 50g each of rice flour and all-purpose flour with garlic powder, onion powder, cayenne, paprika, salt, and pepper.
  16. 16Add a spoonful of brine to the flour mixture and mix. Dredge each chicken thigh in the flour mixture, pressing and coating thoroughly, then shake off excess flour.
  17. 17Add a spoonful of brine to the flour mixture and mix. Dredge each chicken thigh in the flour mixture, pressing and coating thoroughly, then shake off excess flour.
  18. 18Add a spoonful of brine to the flour mixture and mix. Dredge each chicken thigh in the flour mixture, pressing and coating thoroughly, then shake off excess flour.
  19. 19Fry the chicken in preheated neutral oil at around 350°F until golden and crisp. Remove and let it rest for 4 minutes.
  20. 20Fry the chicken in preheated neutral oil at around 350°F until golden and crisp. Remove and let it rest for 4 minutes.
  21. 21Fry the chicken in preheated neutral oil at around 350°F until golden and crisp. Remove and let it rest for 4 minutes.
  22. 22Toast the brioche buns in butter.
  23. 23Toast the brioche buns in butter.
  24. 24Toast the brioche buns in butter.
  25. 25For the ranch, mix together crème fraîche, Kewpie mayo, buttermilk, red wine vinegar, lemon juice, grated garlic, dill, parsley, chives, salt, pepper, and honey. Adjust seasoning as needed.
  26. 26For the ranch, mix together crème fraîche, Kewpie mayo, buttermilk, red wine vinegar, lemon juice, grated garlic, dill, parsley, chives, salt, pepper, and honey. Adjust seasoning as needed.
  27. 27For the ranch, mix together crème fraîche, Kewpie mayo, buttermilk, red wine vinegar, lemon juice, grated garlic, dill, parsley, chives, salt, pepper, and honey. Adjust seasoning as needed.
  28. 28Place the cooked chicken in a bowl and toss with the buffalo sauce.
  29. 29Place the cooked chicken in a bowl and toss with the buffalo sauce.
  30. 30Place the cooked chicken in a bowl and toss with the buffalo sauce.
  31. 31Assemble the burger: brioche bun, ranch dressing, dill pickles, buffalo chicken, and more ranch dressing on top.
  32. 32Assemble the burger: brioche bun, ranch dressing, dill pickles, buffalo chicken, and more ranch dressing on top.
  33. 33Assemble the burger: brioche bun, ranch dressing, dill pickles, buffalo chicken, and more ranch dressing on top.

Ingredients

  • 1 chicken thighs
  • 1 chicken thighs
  • 1 chicken thighs
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 glug pickle juice
  • 1 glug pickle juice
  • 1 glug pickle juice
  • 1 dash hot sauce
  • 1 dash hot sauce
  • 1 dash hot sauce
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 7 scotch bonnet chilies
  • 7 scotch bonnet chilies
  • 7 scotch bonnet chilies
  • 2 sweet peppers
  • 2 sweet peppers
  • 2 sweet peppers
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 1 mango
  • 1 mango
  • 1 mango
  • 1 splash apple cider vinegar
  • 1 splash apple cider vinegar
  • 1 splash apple cider vinegar
  • 1 splash mirin
  • 1 splash mirin
  • 1 splash mirin
  • 1 splash lime juice
  • 1 splash lime juice
  • 1 splash lime juice
  • 1 splash olive oil
  • 1 splash olive oil
  • 1 splash olive oil
  • 1 splash Worcestershire sauce
  • 1 splash Worcestershire sauce
  • 1 splash Worcestershire sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 pinch chives
  • 1 pinch chives
  • 1 pinch chives
  • 50 g rice flour
  • 50 g rice flour
  • 50 g rice flour
  • 50 g all-purpose flour
  • 50 g all-purpose flour
  • 50 g all-purpose flour
  • 1 spoon brine
  • 1 spoon brine
  • 1 spoon brine
  • 1 cup neutral oil
  • 1 cup neutral oil
  • 1 cup neutral oil
  • 2 brioche buns
  • 2 brioche buns
  • 2 brioche buns
  • 4 tbsp cr\]eme fra\]che
  • 4 tbsp cr\]eme fra\]che
  • 4 tbsp cr\]eme fra\]che
  • 2 tbsp Kewpie mayo
  • 2 tbsp Kewpie mayo
  • 2 tbsp Kewpie mayo
  • 1 splash buttermilk
  • 1 splash buttermilk
  • 1 splash buttermilk
  • 1 splash red wine vinegar
  • 1 splash red wine vinegar
  • 1 splash red wine vinegar
  • 1 splash lemon juice
  • 1 splash lemon juice
  • 1 splash lemon juice
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 spoon honey
  • 1 spoon honey
  • 1 spoon honey
  • 2 dill pickles
  • 2 dill pickles
  • 2 dill pickles

Equipment

large bowlmason jarblendersaucepanknifegratermeasuring cupstrainerfrying pan