fried chicken burger

Inspired by KFC&#39;s Zinger Burger and the Indonesian Ayam Geprek, this spicy crispy burger will satisfy your fried chicken and burger cravings.

Spicy Crispy Chicken Burger

chicken thighs (see notes)

tbsp flour

tbsp gochugaru (see notes)

paprika

garlic powder

tsp salt

tsp sugar

flour

tbsp gochugaru

onion powder (optional)

tsp baking powder

tbsp Japanese mayo

tbsp sweet chili sauce

tbsp Sriracha

tbsp light soy sauce

tbsp rice vinegar (or white vinegar)

tbsp chili flakes

water

burger buns

lettuce

American cheese slices

Mix all the wet seasoning better in a bowl.

Add chicken thigh and coat every single piece with the marinate.

Marinate for at least 3 hours or overnight.

Chicken Marinade

Mix all the dry mix  ingredients in a bowl.

Dry Mix

Mix all the sauce ingredients together in a bowl.

Spicy Sauce

Take a piece of the chicken thigh and lightly dredge it in the dry mix. Making sure every inch is coated.

Dip the chicken in ice cold water for 5 seconds, careful not to rub off the flour coat.

After lifting the chicken out of the water, wait for 10 seconds before putting it back into the dry mix so the water does not drip into the dry batter.

Dredge the chicken again, making sure the every inch is coated.

Repeat the process until you&#39;ve done it a total of 2 times. Best to use new ice water for every piece of chicken.

Let it rest for 5 minutes before frying.

Dredging

Deep fry in hot oil over medium heat until golden brown. Depending on your stovetop, mine took between 10-15 minutes.

Let it rest. Optional: Fry for another 5-8 minutes for extra crispy chicken.

Remove from oil and let it rest. During this time, sprinkle a pinch of salt and if you want, more gochugaru.

Deep Frying

Toast the burger buns.

Spread a generous amount of the sauce on both burger buns.

Add the chicken to the bottom part of the bun, a slice of cheese, lettuce and the top of the bun. Serve and enjoy!

Assembling

Recipe video above. KFC, eat your heart out! Our Fried Chicken Burger is way crunchier than yours, the chicken is way juicier and it tastes way better! The trick is to mix a bit of marinade into the flour coating - this creates lumps that fries up into an awesome ultra crunchy crust. See my Fried Chicken recipe for ravings and musings about this method. (Thanks Kenji!)

Ultra Crunchy Fried Chicken Burger

chicken breast ((I use this))

boneless thigh fillets

buttermilk ((Note 1 for sub))

tsp cooking / kosher salt

soft buns (,

iceberg lettuce

tomatoes (, sliced (optional, sometimes I do))

dill

mayonnaise (, preferably whole egg)

tsp garlic (, finely grated (1 clove))

flour (, plain / all purpose)

corn flour cornstarch

tsp celery salt

tsp sweet paprika

cayenne pepper ((inc

onion powder

mustard powder

ginger powder

thyme

oregano

tsp cooking salt / kosher salt

tsp black pepper

vegetable oil ((or canola

Shortform recipe:

Pound chicken to 1cm / 0.4&quot; 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&#39;t touch for first 90 sec). Assemble!

Full instructions:

Chicken - Cover the chicken with a freezer bag or plastic sheet and pound to 1cm / 0.4&quot; even thickness. Trim to just a touch larger than the size of your bun. Save off-cuts for another use (stir fry - or Dozer, in my case!).

Marinade - Whisk Marinade ingredients in a bowl. Add chicken, toss. Marinate in the fridge for 3 hours minimum, to overnight (don&#39;t go beyond 24 hrs).

Garlic mayo - Mix in a small bowl and refrigerate until required.

Prepare crunchy coating - Mix flour, cornflour and Seasoning ingredients in a bowl. Drizzle over 2 tablespoons of the marinade, then use fingers to mix through to form lumps - when this sticks to the chicken, it fries up into awesome crunchy bits!!

Heat oil in a large heavy based pot over medium high heat to 180°C/350°F (Note 2).

Coat chicken - Pick up a piece of chicken and allow excess marinade to drip off. Press to coat in flour coating. Shake off excess, then fry for 2 minutes on each side until golden. DO NOT TOUCH for the first 90 seconds to allow the coating to adhere. I fry 2 at a time. Drain on paper towels, cook remaining chicken.

Assemble - Smear garlic mayo on the top and bottom of the buns. Pile lettuce on the base, top with tomato if using. Then chicken, gherkins and put the lid on. Sink your teeth into it immediately and enjoy!

This Homemade McDonald’s McSpicy Chicken Chicken Burger recipe is the ultimate crispy chicken sandwich! Featuring juicy and crunchy buttermilk fried chicken and homemade spicy mayo, you can experience a real spicy McSpicy whenever you want for a seriously epic lunch!

McDonald's McSpicy Chicken Burger Recipe

Tbsp paprika

basil

sage

cayenne pepper

chicken thighs

Tbsp spice mix

buttermilk

Tbsp salt

Cup flour

salt and pepper

Oil,

Spicy mayonnaise

See how to make a McDonald's McSpicy Chicken Burger at home with this easy recipe! This homemade McDonald's McSpicy chicken burger recipe shows how to marinate, bread and fry the chicken to get it golden brown and how to assemble the homemade McDonald's McSpicy chicken burger.

Better than McDonald’s McSpicy Chicken Burger Recipe

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Spicy Crispy Chicken Burger

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The most viewed fried chicken burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed fried chicken burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine