Buffalo Fried Chicken Burger

1m
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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 7Fry the chicken in preheated neutral oil at around 350°F until golden and crisp. Remove and let it rest for 4 minutes.
  8. 8Toast the brioche buns in butter.
  9. 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.
  10. 10Place the cooked chicken in a bowl and toss with the buffalo sauce.
  11. 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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