Ultra-Crispy Fried Chicken Burgers

Instructions

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   Step 1: Shortform recipe:

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   Step 2: Pound chicken to 1cm / 0.4" thickness, trim, marinade 3 - 24 hrs. Mix coating and seasoning, mix in 2 tbsp marinade. Coat chicken, fry at 180°C/350°F for 4 min (don't touch for first 90 sec). Assemble!

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   Step 3: Full instructions:

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   Step 4: Cover the chicken with a freezer bag or plastic sheet and pound it to an even thickness of 1 cm/0.4 inch. Trim it so it is just a little larger than the bun. Save the offcuts for another use.

   
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   Step 5: Whisk the marinade ingredients together in a bowl. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 3 hours, up to overnight, and no longer than 24 hours.

   
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   Step 6: Mix the mayonnaise and grated garlic in a small bowl. Refrigerate until needed.

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   Step 7: Mix the flour, cornstarch and seasoning ingredients in a bowl. Drizzle 2 tablespoons of the marinade over the mixture, then work it in with your fingers to form small clumps.

   

   Tip: Coat the chicken just before frying so the flour mixture does not become soggy.

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   Step 8: Heat the oil in a large heavy-based pot over medium-high heat until it reaches 180°C/350°F.

   Tip: Use a thermometer to check the oil temperature.

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   Step 9: Let excess marinade drip from a piece of chicken, then press it into the flour coating. Shake off excess coating. Fry for 2 minutes per side, until golden. Do not touch the chicken for the first 90 seconds so the coating can adhere. Fry two pieces at a time, drain on paper towels, and repeat with the remaining chicken.

   
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    Step 10: Spread garlic mayo on the top and bottom of each bun. Pile lettuce onto the bottom half and add tomato if using. Top with the fried chicken and gherkins, then close the bun. Serve while hot and crunchy.