Buttermilk Fried Chicken
4 Chicken thighs large (Butcher)
70g Rice Flour (Aisle 10)
70g Corn Flour (Aisle 10)
3g Celery salt (Aisle 10)
14g Baking powder (Aisle 10)
3g Onion powder (Aisle 10)
2g Garlic powder (Aisle 10)
Pinch of Chilli powder (Aisle 10)
3g Smoked paprika (Aisle 10)
Pinch Dried Thyme (Aisle 10)
Pinch White pepper (Aisle 10)
300ml Buttermilk (Aisle 3)
1 Egg (Produce)
20ml Franks Hot sauce (Aisle 9)
Ranch Dressing
300ml Buttermilk (Aisle 3)
300g Kewpie mayo (Aisle 9)
30ml White wine vinegar (Aisle 5)
25g Dill chopped (Produce)
15g Chives chopped (Produce)
1 small clove of garlic microplaned (Produce)
Pinch salt (Aisle 10)
Other Ingredients
4 Burger buns, lightly toasted (Bakery)
40g Pickled Jalapenos sliced (Aisle 5)
120g Bacon (Deli)
100g Shredded iceberg lettuce (Produce)
800ml Canola oil (for deep frying) (Aisle 5)
Method
*Start the buttermilk chicken part of recipe 1 day in advance.
Ranch Dressing
- Combine all ingredients, store in the fridge until ready to use.
Cooking Instructions
- Heat canola oil over high heat until it reaches 160 degrees, which can be checked using a probe thermometer.
- Remove chicken thighs from buttermilk mixture and place in the flour mix, coat thoroughly and allow to sit for one minute or so.
- Once the oil has reached temperature, carefully place the chicken in the hot oil, cook for 5-6 minutes or until cooked through.
- While the chicken is frying, cook the bacon in a frying pan.
- Remove chicken from oil and drain on absorbent paper, season with salt.
Building Instructions
- Spread ranch dressing on the top and bottom bun.
- Place shredded iceberg on the bottom bun and pickled jalapenos on the top bun.
- Place the buttermilk fried chicken on top of the lettuce, followed by the bacon.
- Finish with the top burger bun.
Sauce
- Combine all ingredients together, store in the fridge until ready to use.
