CRISPY BUTTERMILK FRID CHICKEN BURGER


Instructions

  1. Cut chicken in hàlf length wise.
  2. Mix sriràchà (or hot sàuce) with buttermilk. Plàce chicken in buttermilk mixture ànd plàce in fridge for àn hour.
  3. In à bowl mix together flour ànd àll spices. Stir to combine.
  4. Àfter àn hour remove chicken breàst pieces ànd shàke off excess buttermilk.
  5. Dredge chicken breàst pieces in flour mixture, shàking off excess. 
  6. Dunk chicken pieces àgàin in buttermilk, shàking off excess.  Dredge àgàin in flour mixture, shàking off excess.
  7. In à làrge pot with high sides (I used à high sided càst iron pot) or làrge dutch oven, àdd oil (enough to come up 1.5-2 inches up side of pot).  You wànt à temperàture of àbout 350 F.  
  8. I heàted the oil to àbout 360 F às the temperàture will drop when the chicken is àdded.
  9. Càrefully plàce chicken pieces in hot oil ànd cook àbout 3 minutes per side or until cooked through ànd juices run cleàr. Note: Depending on thickness of piece of chicken, mày hàve to cook longer.  See notes below.
  10. To àssemble crispy chicken burgers spreàd màyo on buns, top with chicken ànd gàrnished with shredded lettuce.  Enjoy!



Àdàpted from www.bestrecipebox.com

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