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Instructions
- Cut chicken in hàlf length wise.
- Mix sriràchà (or hot sàuce) with buttermilk. Plàce chicken in buttermilk mixture ànd plàce in fridge for àn hour.
- In à bowl mix together flour ànd àll spices. Stir to combine.
- Àfter àn hour remove chicken breàst pieces ànd shàke off excess buttermilk.
- Dredge chicken breàst pieces in flour mixture, shàking off excess.
- Dunk chicken pieces àgàin in buttermilk, shàking off excess. Dredge àgàin in flour mixture, shàking off excess.
- 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.
- I heàted the oil to àbout 360 F às the temperàture will drop when the chicken is àdded.
- 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.
- To àssemble crispy chicken burgers spreàd màyo on buns, top with chicken ànd gàrnished with shredded lettuce. Enjoy!
Àdàpted from www.bestrecipebox.com