Pit notes
Pickle brine. The secret to tangy, tender chicken: brine overnight if you can, a few hours at a pinch.
Probe it. Fry at 160°C and check the thickest piece reads 79°C inside.
Extra crunch. The Que Club's tip: drip a little buttermilk into the flour for an extra crispy coating.
Que Club Recipe · Burgers & Sandwiches
Fried Chicken Burger
It really doesn’t get much better than crispy, juicy fried chicken on a toasted bun with a decent pinch of heat! Our secret ingredient? Pickle brine. It gives the chicken an unbeatable tang and tenderness that you won’t find anywhere else. Picture this: biting into a juicy, mouthwatering chicken burger topped with a delectable sauce that ties it all together. Whether you're grilling for friends or having a quiet night in, this recipe is a winner every time.
Ingredients
- 5 Free Range Chicken Thigh Fillets
- Meat Church “Honey Hog Hot” Rub
- 500ml Pickle Brine
- 500ml Buttermilk
- 1 cup self raising flour
- Salt & Pepper
- 5 burger buns of choice
- Chick-fil-A-style sauce
- Condiments & toppings of choice
- Neutral oil for deep frying
How to cook it
Put the chicken thighs in a bowl or large ziplock bag and cover with pickle brine. Ideally leave them overnight, but a few hours will do in a pinch.
Season the flour with salt and pepper.
Drain the pickle juice and discard it. Dust the thighs with ‘Honey Hog Hot’ then dunk the thigh fillets in buttermilk and then into the seasoned flour, coat evenly.
In a deep pan or deep fryer, heat oil to 160°C (320°F), deep fry the chicken for approx. 5 mins, until lightly golden. It’s always good to double check with a probe thermometer that the internal temp has reached 79°C (175°F).
Cut the buns in half, spread the butter and then lightly toast (careful not to burn them).
Build your burgers, a dollop of Chick-fil-A-style sauce, a piece of fried chicken, pickles, lettuce and hot sauce recommended!
