Prep:  30 min
Cook:  20 min
Serves:  4
Average: 4 (33 votes)
Recipe by: Lilydale
This epic recipe by Hayden Quinn includes how to make Buffalo Sauce from scratch. The burger uses Lilydale free-range chicken thighs which are the best cut to use in a fried chicken burger
Credit: Hayden Quinn

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Buffalo Chicken Burger
Chicken and Breading
Blue Cheese Mayonnaise
Carrot & Celery Slaw
Buffalo Sauce
Chicken and Breading
  1. Prepare the buttermilk by adding paprika and egg. Mix well to combine. Place chicken into large bowl and pour over butter milk. Combine the flours and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs
  2. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil. Place two slices of cheese on top of chicken to melt. Repeat
Blue Cheese Mayonnaise
  1. Combine all ingredients in a medium bowl, beating well to bring together. Cover and place in fridge until needed
Carrot & Celery Slaw
  1. Make your carrot and celery slaw by combining all ingredients in a medium sized bowl. Toss well
Buffalo Sauce
  1. To make the buffalo sauce, melt butter in a small saucepan over a gentle heat. Add garlic powder and hot sauce and whisk well to combine. Keep warm
  1. Assemble the burger with lashings of blue cheese mayo, followed by a layer of lettuce and slaw. Next place two pieces of fried chicken on top of one and other and drizzle generously blue cheese mayo and buffalo sauce, top with the seeded brioche bun
Tips & Hints:
  • If you want some extra spice and heat on your burger, add chilli powder to the breading mix
  • Franks Red Hot sauce can be found in all major supermarkets or online
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