Buffalo Fried Chicken Burger
Directions
- 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.
- 2Chop 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.
- 3After 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.
- 4Cook 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.
- 5One 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.
- 6Add 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.
- 7Fry the chicken in preheated neutral oil at around 350°F until golden and crisp. Remove and let it rest for 4 minutes.
- 8Toast the brioche buns in butter.
- 9For 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.
- 10Place the cooked chicken in a bowl and toss with the buffalo sauce.
- 11Assemble the burger: brioche bun, ranch dressing, dill pickles, buffalo chicken, and more ranch dressing on top.
Ingredients
- 1 chicken thighs
- 1 cup buttermilk
- 1 glug pickle juice
- 1 dash hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp MSG
- 1 tsp sea salt
- 1 pinch pepper
- 7 scotch bonnet chilies
- 2 sweet peppers
- 4 garlic cloves
- 3 g salt
- 100 ml water
- 1 mango
- 1 splash apple cider vinegar
- 1 splash mirin
- 1 splash lime juice
- 1 splash olive oil
- 1 splash Worcestershire sauce
- 2 tbsp honey
- 1 tbsp butter
- 1 pinch chives
- 50 g rice flour
- 50 g all-purpose flour
- 1 spoon brine
- 1 cup neutral oil
- 2 brioche buns
- 4 tbsp cr\]eme fra\]che
- 2 tbsp Kewpie mayo
- 1 splash buttermilk
- 1 splash red wine vinegar
- 1 splash lemon juice
- 1 garlic clove
- 1 handful dill
- 1 handful parsley
- 1 handful chives
- 1 pinch sea salt
- 1 pinch pepper
- 1 spoon honey
- 2 dill pickles
Equipment
large bowlmason jarblendersaucepanknifegratermeasuring cupstrainerfrying pan
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