Sticky Glazed Fried Chicken Burger

Cook Time 1 hour

Servings 4

Ingredients

Vegetable oil, for frying

4 brioche buns 

1 large red heirloom tomato, sliced

Mayonnaise, to serve 

Butter lettuce leaves 

1 dill pickle, thinly sliced

Fried Chicken

4 chicken thighs, skinless and boneless

1 cup buttermilk

1 tsp garlic powder

1½ cups plain flour

½ cup cornflour 

Salt and pepper

Glaze

1 tbsp light soy sauce

3 tbsp maple syrup

2 tbsp hot sauce of your choice

1 tbsp apple cider vinegar

½ tsp smoked paprika

Method

For the glaze, combine all the ingredients into a small saucepan. Bring to the boil and then turn the heat off.

For the fried chicken, in a bowl mix the buttermilk, garlic powder and salt in a bowl. Add the chicken and coat all over.

In another bowl, combine the flours with another pinch of salt.

Remove chicken from the marinade and then dredge in the flour mixture, pressing gently so it sticks and forms a shaggy coating. This will make the chicken extra crispy.

Heat oil to 180°C. Fry chicken in batches for 4-8 minutes, flipping once, until golden brown and the chicken is cooked through. Drain on a tray lined with a rack. Brush the glaze over the chicken.

Cut the buns in half horizontally and toast on the cut side in a pan. Spoon mayonnaise on the top and bottom of the bun. Add lettuce, tomato, dill pickle and glazed chicken. Sandwich together.