Chicken Burger and Fries
This recipe delivers a crunchy, well-seasoned chicken burger with fast food style appeal and oven or fried crispy fries that stay crisp thanks to a simple double-cook technique.
Servings: 4 servings
Calories: 520kcal
Equipment
- Cast-iron skillet or heavy frying pan - for even browning and stable heat.
- Deep fryer or large pot with thermometer - maintain oil temp for crisp fries.
- Wire rack and baking sheet - rest fried chicken to keep crispness.
Ingredients
- 800 g 1.75 lb boneless skinless chicken thighs
- 200 g 1 1/2 cups all-purpose flour
- 60 g 1/2 cup cornstarch
- 2 large eggs
- 240 ml 1 cup buttermilk
- 4 burger buns
- 900 g 2 lb Russet potatoes
- Salt and pepper to taste
- Oil for frying
Instructions
- Brine: Combine 480 ml (2 cups) water with 30 g (2 tbsp) salt and 30 g (2 tbsp) sugar, submerge chicken for 20 minutes - results in juicier meat via osmosis.
- Prep fries: Cut potatoes into 10 mm (3/8 inch) sticks, rinse, then soak in ice water 30 minutes to remove surface starch for crisper fries.
- Coating mix: Whisk flour, cornstarch, 10 g (2 tsp) smoked paprika, 5 g (1 tsp) garlic powder, salt and pepper. Beat eggs with 120 ml (1/2 cup) milk or buttermilk.
- Dry and coat chicken: Pat chicken dry, dredge in flour mix, dip in egg, then back in flour. Press firmly to form an even crust, essential for even browning.
- Fry fries first: Heat oil to 160 C (320 F). Fry potatoes 4-5 minutes until softened but not brown. Drain and cool on a rack.
- Fry chicken: Increase oil to 175 C (350 F). Fry chicken 5-7 minutes until golden and internal temp 74 C (165 F). Rest on a rack 5 minutes to set crust and redistribute juices.
- Finish fries: Return fries to 190 C (375 F) and fry 2-3 minutes to color and crisp. Salt immediately after removing from oil.
- Assemble: Toast buns, spread sauce, place chicken, add pickles and lettuce. Serve fries hot with dipping sauce. Notice the contrast between the peppery, crunchy crust and the tender internal texture.
Notes
- Brining: Short brine improves moisture retention without making meat overly salty.
- Double-fry: Par-cook then finish fries for the best crisp-to-fluffy ratio.
- Oil temp: Use a thermometer; too cool yields greasy food, too hot burns crust before chicken cooks.