Crispy Chicken Burgers with Pickles and Cheese

Ingredients

• 2 boneless skinless chicken thighs, about 180 g each, opened flat
• 150 g buttermilk
• 120 g plain flour
• 30 g cornstarch
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 3 g fine salt, divided
• 600 ml neutral oil for frying, not all absorbed
• 2 brioche burger buns, about 75 g each
• 2 mild white cheddar slices, 25 g each
• 50 g iceberg lettuce, finely shredded
• 50 g sliced dill pickles
• 40 g mayonnaise
• 10 g Dijon mustard

Let’s make it

1. Mix the buttermilk with 1 g of the salt and coat the chicken. Refrigerate for 20 minutes while preparing the other ingredients.
2. Mix the flour, cornstarch, paprika, garlic powder and remaining 2 g salt in a wide dish. Stir together the mayonnaise and mustard in a clean bowl; refrigerate until assembly.
3. Heat a 2 cm depth of oil in a deep heavy pan to 340°F / 170°C, keeping the pan less than half full. Lift the chicken from the buttermilk, let excess drip away, then press firmly into the seasoned flour. Discard the leftover raw-chicken buttermilk and flour.
4. Fry the chicken for about 6 minutes per side, in separate batches if the pan is crowded, until crisp and at least 165°F / 74°C at its thickest point. Drain on a rack for 3 minutes.
5. Heat the broiler. Split the buns and toast the cut sides for 1–2 minutes. Set one cheese slice on each bottom bun and broil briefly until melted, watching closely.
6. Spread the sauce on the top buns. Put the chicken onto the cheese, then add the lettuce and pickles and close the burgers. Serve immediately.