Ingredients
Chicken and Marinade
- 2 x 250g/8oz chicken breast, pounded to 1cm thickness
- 4 boneless thigh fillets
- 3/4 cup buttermilk (Note: can substitute with milk plus 1 tbsp lemon juice or vinegar, let sit 5 mins)
- 1 1/2 tsp cooking or kosher salt
- 1 large egg
Coating and Seasoning
- 3/4 cup plain/all-purpose flour
- 1/4 cup corn flour/cornstarch
- 1/4 tsp celery salt (or heaped 1/8 tsp celery seed)
- 1/2 tsp sweet paprika
- 1/8 tsp cayenne pepper (increase to 1/2 tsp for spicy ZINGER-style)
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp ginger powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cooking or kosher salt
- 1 1/2 tsp black pepper
Additional Ingredients
- 4 soft buns (split and lightly toasted; about 10cm/4″ diameter)
- 2 – 3 cups iceberg lettuce, finely sliced (or other leafy greens)
- 2 tomatoes, sliced (optional)
- 2 gherkins/dill pickles, sliced on an angle
- 2/3 cup mayonnaise (preferably whole egg)
- 3/4 tsp garlic, finely grated (about 1 clove)
- 3 cups vegetable oil (or canola or peanut oil), for frying (about 2.5cm/1″ depth)
Instructions
- Pound the Chicken: Place chicken breasts and thigh fillets between a freezer bag or plastic sheet. Pound evenly to 1cm / 0.4″ thickness and trim pieces just slightly larger than your bun size. Reserve any off-cuts for another use like stir-fry.
- Prepare the Marinade: Whisk together buttermilk, egg, and 1 1/2 tsp salt in a bowl. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate to marinate for a minimum of 3 hours, preferably overnight, but not exceeding 24 hours.
- Make Garlic Mayonnaise: In a small bowl, mix mayonnaise with finely grated garlic. Refrigerate until ready to assemble the burgers.
- Mix the Crunchy Coating: Combine flour, corn flour, celery salt, sweet paprika, cayenne pepper, onion powder, garlic powder, mustard powder, ginger powder, dried thyme, dried oregano, salt, and black pepper in a bowl. Drizzle over 2 tablespoons of the reserved marinade and mix with fingers to create lumpy texture which will form crispy bits when fried.
- Heat Oil: Pour 3 cups of vegetable oil into a heavy-based pot or frying pan to a depth of about 2.5cm (1 inch). Heat the oil over medium-high heat to 180°C (350°F). Use a thermometer for accuracy if possible.
- Coat Chicken and Fry: Remove a piece of chicken from marinade, allowing excess to drip off. Press chicken firmly into the seasoned flour coating so it adheres well, then shake off any excess flour. Carefully place two pieces at a time into hot oil. Fry for 4 minutes total, 2 minutes each side, without disturbing the chicken for the first 90 seconds to let the crust set. The coating should turn golden and crisp. Drain cooked chicken on paper towels. Repeat with remaining pieces.
- Assemble the Burgers: Spread garlic mayo on the top and bottom of each toasted bun. Place a generous layer of finely sliced iceberg lettuce on the bun base, add tomato slices if using. Top with fried chicken, then add sliced gherkins. Close with the bun top, press lightly, and serve immediately.
Notes
- Buttermilk can be substituted by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
- Maintaining the frying oil temperature at 180°C/350°F ensures a crispy crust without greasiness or undercooking.
- Do not overcrowd the frying pan; frying in batches keeps the oil temperature stable.
- Let the chicken marinate long enough (minimum 3 hours) for maximum tenderness and flavor infusion.
- For a spicy variation, increase cayenne pepper to 1/2 teaspoon to replicate a zesty “ZINGER” style burger.
- Save chicken trimmings for quick stir-fries or other meals to reduce waste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American