Buffalo Chicken Burger

Ingredients

• Chicken fillets or boneless skinless chicken thighs
• Salt
• Canola oil for frying
• Buffalo Sauce
• Blue Cheese Sauce
• Hamburger buns
• Iceberg lettuce, chopped

Breadings for about 3 - 4 chicken pieces

• 100 g flour (for bread mix)
• 1/3 tsp salt
• 1/3 tsp pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 2 g garlic powder
• 100 g buttermilk
• 65 gram flour (for dredging)

Equipment

• Cast Iron Balti Dish
• Medium Size Enameled Cast Iron Dutch oven

Instructions

1. Salt the chicken pieces on both sides.
2. Breading: In a bowl, mix all the dry ingredients together, except for the flour used for dredging. Prepare two additional bowls: one with buttermilk and the other with the dredging flour. Pour a small amount of buttermilk into the seasoned breading mixture and whisk until it forms clumps while still remaining dry and powdery.
3. Dredge the chicken by first turning it in the plain flour, then into the buttermilk, and finally into the seasoned breading mixture, pressing the breading firmly onto the meat to ensure it adheres. Let the coated chicken rest for a few minutes before frying.
4. Make the Buffalo Sauce and the Blue Cheese Sauce.
5. Frying: Pour 3 quarts of neutral oil (or enough to create a 3-inch/7.5cm depth) into a large, heavy-bottomed pot for example a cast iron Balti dish. Heat over medium until the oil reaches 350°F/175°C. Carefully place the chicken thighs into the oil, and fry only 2 - 3 pieces at a time. Cook for 4 - 5 minutes until they turn golden brown. Once fried, transfer the chicken to a bowl and drizzle buffalo sauce over it to coat.
6. Serving: In a cast iron skillet over medium heat, toast the buns. Add some iceberg lettuce at the bottom of the bun (you can also add other toppings of your choice). Add the chicken, followed by a generous spoonful of blue cheese sauce. Top with the top bun and devour.

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