This recipe creates a delicious and crispy chilli chicken burger, perfect for a spicy and satisfying meal.
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, pounded thin
- 1/2 cup buttermilk
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- Salt and freshly ground black pepper
- For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- Vegetable oil for frying
- For the Burger:
- 4 hamburger buns
- Your favorite burger toppings (lettuce, tomato, onion, mayonnaise, sriracha mayo, etc.)
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, soy sauce, ginger, garlic, chili powder, paprika, cayenne pepper, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes, or up to overnight for extra flavor.
- Prepare the Coating: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, cayenne pepper, onion powder, salt, and pepper.
- Heat the Oil: In a large skillet or Dutch oven, heat enough oil for frying over medium-high heat (around 350°F).
- Dredge and Fry the Chicken: Remove chicken from marinade, letting excess drip off. Dredge chicken in the coating mixture, ensuring even coverage. Carefully place chicken in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Assemble the Burgers: Toast hamburger buns according to your preference. Layer the bottom bun with your favorite toppings, then add the crispy chilli chicken. Top with additional toppings and the top bun.
- Serve and Enjoy! Your delicious homemade chilli chicken burgers are ready to be devoured.
Tips:
- For a thicker burger, don’t pound the chicken breasts too thin.
- If you don’t have buttermilk, create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
- For extra spice, add a pinch of red pepper flakes to the marinade or coating mixture.
- You can also bake the chicken instead of frying. Preheat oven to 400°F (200°C). Place chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes per side, or until cooked through.
