Crispy Chicken Burger Fixings (Print Version)

# Ingredients:

→ Chicken Choices

01 - 4 boneless chicken thighs as an alternative
02 - 2 chicken breasts, each around 250g/8oz

→ Soak Mixture

03 - 3/4 cup buttermilk (alternatively, mix 1/2 cup yogurt with 1/4 cup milk)
04 - 1 large egg
05 - 1 1/2 teaspoons kosher salt

→ Crispy Mix

06 - 3/4 cup plain flour
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 cup cornstarch
10 - 1/4 teaspoon ginger powder
11 - 1/4 teaspoon celery salt (or a generous pinch of celery seed)
12 - 1/8 teaspoon cayenne pepper (up it to 1/2 teaspoon if you like it hot!)
13 - 1/4 teaspoon mustard powder
14 - 1 1/2 teaspoons black pepper
15 - 1/2 teaspoon kosher salt
16 - 1/2 teaspoon oregano, dried
17 - 1/2 teaspoon sweet paprika
18 - 1/2 teaspoon thyme, dried

→ Oil for Cooking

19 - 3 cups vegetable oil (or canola/peanut oil) for frying about 1 inch deep

→ Garlic Spread

20 - 2/3 cup mayo, whole egg preferred
21 - 1 clove garlic, freshly grated finely (about 3/4 teaspoon)

→ Building Ingredients

22 - 4 burger buns, lightly toasted and split
23 - 2 tomatoes, sliced up (optional to include)
24 - 2 dill pickles, cut into thin long slices
25 - 2 to 3 cups iceberg lettuce thinly shredded or your favorite greens

# Instructions:

01 - Protect the chicken with plastic wrap or a zip-top bag, then pound it to roughly 1cm thickness (just under half an inch). Trim it so it slightly hangs over the bun size. Save the trimmings for later - maybe a stir-fry or something for the dog!
02 - Whisk the egg, salt, and buttermilk together, then coat the chicken evenly. Let it rest in the fridge for a minimum of 3 hours. If you can, overnight is even better, but don't go longer than 24 hours or the texture might turn funky.
03 - Whip together the garlic mayo and stash it in the fridge. Slice those tomatoes, lettuce, and pickles now too if they’re not already done.
04 - Create that crazy crunch by combining all the spices, flour, and cornstarch in one bowl. Bonus step for next-level frying: drizzle around 2 tablespoons of marinade into the flour and toss it around with your hands. This creates clumps that fry into golden, crispy bits.
05 - Pour oil into a heavy pan and heat it up over medium-high. You need it at around 180°C/350°F. No thermometer? Test it with a tiny piece of bread – it should turn golden in 15 seconds when the oil’s ready.
06 - Dunk each piece of chicken in the coating, pressing it down well. Shake off the loose bits and gently lower into the hot oil. The key here: leave it alone for the first 90 seconds, so the coating sticks! Fry each side for about 2 minutes or until perfectly golden. I fry two pieces at once. Drain the cooked chicken on paper towels.
07 - Grab both sides of the toasty buns and spread some garlic mayo over them. Start building by layering lettuce first, then the crispy chicken, and maybe a few tomato slices. Don’t forget your pickles, and pop on the bun top. Eat it straight away while it’s still hot and crunchy!

# Notes:

01 - This dish is known for its insane crunch, way better than takeout! The secret is mixing some marinade into the dry coating for those crispy bumps.
02 - No buttermilk handy? You can swap it with half a cup of yogurt and a splash of milk or mix a bit of vinegar into regular milk and let it sit for a few minutes till it thickens up.
03 - Using a wok can save around 30% of the oil compared to regular pans while still giving you plenty of space for frying.

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