Buttermilk fried chicken. Need I say more? Naughty and delicious, most people have a favourite kind of fried chicken. The buttermilk helps trap the moisture in the chicken while the seasoned flour forms a crisp crust on the outside. The flavours are simple, classic and delicious!
I made these for a romantic date night in with the Canadian a wee while ago. Once the chicken was fried, I dabbed on some homemade hot honey sauce to give the burger an extra oomph and a kick. This is not a traditionally romantic meal; but we’re not traditional romantic people, so here’s a love poem to Fried Chicken
These chicken thighs are as golden as the sun;
No need for side dishes, no need for bread.
If flesh be white, why then, these breasts are done.
If skin be fried, our mouths to be fed.
I have seen chicken burned black, the unfortunate blight,
But no such markings taint these crispy peaks.
But in poultry is there more delight
In the suculent bird that fills our cheeks.
I love to try new foods, yet well I know
There is nothing more delicious have I found
I grant I won’t turn down chicken, to-go,
Nor let a dropped drumstick lie on the ground.
By heaven, I think I swear to not dare
To dine with one who thinks I would share.
Ingredients
- 1 tbsp paprika
- 1 tbsp ground coriander
- 1 cup buttermilk
- 4x chicken thighs, boneless
- 4x burger buns
- 1/4 cup aioli
- Iceberg lettuce
- 2x spring onions
- 1 cup plain flour
- 1 tbsp baking powder
- Salt and pepper
- Vegetable oil for frying
Instructions
In to a bag, combine the paprika and ground coriander. Add the chicken thighs, buttermilk and ensure everything is coated. Seal and refrigerate for half an hour. Meanwhile, prep everything else. Lightly toast and then butter the burger buns. Spread the bottom half of each burger with aioli. Top the aioli with a couple of pieces of iceberg lettuce and lay them out side by side awaiting the chicken. Thinly slice the spring onions and set aside.
Into a shallow dish combine the flour, baking powder salt and pepper. Keep to the side for later. Fill a large saucepan with oil, until it's about two thirds full. Place over a medium heat until the thermometer reaches 180 degrees. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Place in the dish with the flour and toss to coat evenly. Deep fry the chicken, in batched for five minutes until crispy, golden and cooked through. Drain on paper towels and season lightly with a little salt. Serve on top of the burger bun, sprinkle with some spring onions and a good hot sauce.
