Crispy Chicken Burger with Spicy Honey
A juicy skin-on chicken thigh in a craggy golden crust, a soft brioche bun, creamy sauce and pickles. The skin-on thigh stays tender inside and gets a crisp crust, cornstarch makes the coating shatter-crisp, and buttermilk helps the spices soak in. Spicy honey adds a bright sweet-and-piquant accent balanced by salty pickles and the buttery brioche.
Preparation
- 1
If the thighs are bone-in, cut out the bone, keep the skin; lightly flatten to even thickness.
- 2
Mix the kefir with the marinade salt and spices, add the chicken and toss, cover and chill at least 30–40 minutes (2–4 hours is better).
- 3
Make the sauce: mix mayo, ketchup, mustard and pickle brine, adjust to taste and chill.
- 4
Combine flour, starch and coating spices; add 1–2 tsp of the chicken marinade and rub with fingers to form craggy clumps.
- 5
Take the chicken out of the marinade (without wiping), coat in the breading, pressing firmly onto each piece.
- 6
Heat 2–3 cm of oil to 170–175°C and fry the chicken 3–5 minutes per side to a deep golden crust; don't crowd the pan.
- 7
Check doneness (≥74°C) and rest the chicken on a rack.
- 8
Split the brioche, butter the cut sides and toast in a dry pan until golden; slice and blot the pickles.
- 9
Assemble: sauce on the base, hot chicken, a generous drizzle of spicy honey, pickles, sauce on the top bun; close and press gently.
- 10
Serve immediately while the chicken is hot and crisp.
Chef's tips
- —Use thigh, not breast — juicier and better for frying.
- —Don't remove the skin: it adds crunch and protects the meat.
- —Don't wipe off the marinade before breading — moisture helps the flour cling; add a little marinade into the flour for crisp flakes.
- —Press the coating on by hand and keep a steady oil temperature (170–175°C).
- —Rest the fried chicken on a rack so the bottom doesn't soften; blot the pickles.
- —Add the spicy honey and assemble at the last moment so the crust stays crisp.
