Buttermilk Crispy Chicken Burger

Crispy Chicken Burger…I have just made my version of McDonald’s Buttermilk Crispy Chicken Burger at home. It is delicious!!! And fun to make at home. We also prepare the lip-smacking Black Pepper Mayonnaise for this scrumptious hot burger. Crisp on the Outside, Juicy on the inside, with Romaine lettuce and melt in you mouth Colby Cheese slices. Yummy in each bite!

The Recipe Intro↓ has , more information on Regional burgers at McDonalds as well as the Recipe Video. Don’t forget to check it out.

Ingredients:

Boneless, whole Chicken leg (usually sold with skin on)		8 portions
Burger Buns (see notes for homemade burger buns)		8
Romaine Lettuce (preferred) OR use Iceberg lettuce, if unavailable		2 cups (approx)
Shredded fresh Purple Cabbage		1 1/2 cups
Sunflower/ Canola oil for frying		As needed
Natural Newzealand Colby Cheese (prefered) - it melts perfectly in this burger		8 Slices

To Marinate the Chicken:

Fresh Buttermilk		2 cups
Fresh garlic, minced		3 tsp
Dried Thyme		1/2 tsp
Dried Tarragon		1/2 tsp
Dried Parsley		1/4 tsp
Dried Sage, if available		Tiny pinch
Tabasco sauce OR other Hot Sauce		2 tsp
Black pepper powder		1 tsp
Salt		1 tsp

For Dredging the chicken:

Plain (All purpose) flour -you might need to add more flour later		2 cups
Black Pepper powder		1/2 tsp
Salt		Just over 1/2 tsp

For Black Pepper Mayonnaise:

Pasteurized Egg		1 large
Distilled White Vinegar (I use 3/4 Tbsp)		3/4 -1 Tbsp
Black Pepper powder		1/2 tsp
Salt		1/4 tsp
Freshly squeezed Lime juice		Few drops
Sugar		1/4 tsp

Method:

1. Cleaning and Prep of the Chicken pieces ( Refer Video for the detailed process): Remove the overly darkened bulges of meat in the boneless chicken leg. It tends not to taste good when fried. Remove the skin.
2. Also, snip off any excess bits of yellow fat. Trim the sides of the boneless chicken piece to make a neat ‘squarish pieces’. Cut off the white connecting tendons on the edges and corners especially. Make sure the boneless chicken leg portion stays in one piece during this cleaning process.
3. Rinse the pieces once after cleaning and then keep drained or pat dry. The weight after cleaning (all the portions) is 1 1/4 kg approximately.
4. Marinating the Chicken pieces: Add the chicken pieces to a large enough bowl, and add buttermilk to cover the pieces. Also, add all the remaining ingredients to Marinate the chicken. 
5. Rub the marinating ingredients thoroughly into the chicken pieces using your hands. Gently prick the flesh in several places with a fork, to help the marinade to penetrate better.
6. Cover and refrigerate for one hour. Meanwhile, prepare the Black Pepper Mayonnaise.
7. Make the Black Pepper Mayonnaise: (here I am using the Immersion Blender to make the sauce – for other methods, see Notes.) Add egg to the dry container, along with vinegar, salt, pepper and 2-3 Tbsp of the pre-measured oil, just to help it get mixed initially.
8. Use the Immersion stick blender on high till everything is mixed together, the mixture thickens and becomes lighter in colour.
9. Continue, slowly pouring the oil (a very thin stream), as you continue blending on high speed. Keep lifting and lowering your blender stick as you do so. This helps to make the sauce nice and thick.
10. Add 1 Tbsp cool water, this removes any oily finish. Blend just briefly once again.
11. Lastly, Stir in the sugar and lemon juice to balance the flavours. Chill in the fridge. The mayo thickens, further upon chilling.
12. Prep the vegetables for the Burger. Shred the Purple cabbage and chop the lettuce up. Use a salad spinner after rinsing to remove all the water. Set this aside.
13. Fry and then Bake the chicken for optimal results. Remove the chicken from the fridge 30 minutes before cooking. Preheat oven to 218°C /425°F.
14. On medium flame, heat up sunflower oil in a deep wide pan (slowly), for frying the chicken pieces 1 or 2 portions at a time. Bring it up to heat slowly, giving you time to dredge the chicken pieces.
15. Mix the flour, salt and pepper for dredging the chicken in a wide bowl. Coat the marinated pieces, one by one till completely coated. Set aside on a wire rack or a tray lined with parchment paper.
16. Once the oil is hot but not too hot, add one piece at a time. On medium heat, fry on both sides till golden brown, turn over the pieces a couple of times, till evenly coloured. We won’t be frying the chicken all the way in oil. It will be transferred to the oven. If fried till cooked through in the oil, it tends to become too brown in colour and changes the flavour too – unless you keep adjusting the heat perfectly. Make sure you do not over fry the chicken before placing in the oven. The crust should just be crisped and golden.
17. Place the par-fried chicken portions on a baking tray lined with parchment. Bake in the middle rack and bake for 25 minutes. The chicken will be so juicy on the inside and crisp on the outside!!!
18. Assemble the Chicken. Heat the burger buns, lightly in the oven and then slice open. Add a layer of Mayo on the bottom bun, followed by a layer of Lettuce, top with the Newzealand Colby Cheese. Place the hot chicken, out from the oven over the cheese. (McDonald’s adds a slice of Pineapple here, but I don’t like it in my burger). Lastly, add the shredded purple cabbage.
19. Add more Mayonnaise on the top bun and top the assembled burger with this. Press down lightly to keep everything in its place!
20. Serve em hot! Delicious, crispy on the outside, juicy on the inside Buttermilk Crispy Chicken Burger is all set! Enjoy!

Buttermilk Crispy Chicken Burger

Notes:

Key Ingredients: Boneless Chicken Leg, Buttermilk, Burger Buns, Romaine lettuce, Newzealand Colby Cheese, Flour, Seasoning and Spice.

EAT AND TELL!!! Let us know if you tried –  Buttermilk Crispy Chicken Burger

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