Crispy Fried Chicken Burger on Milk Style Bun (Dairy-Free)
Serves 1
Serves 1
Ingredients
Burger:
1 Tip Top Milk Style Bun, toasted
120 g chicken thigh fillet
Vegetable oil, for frying
2 pickle slices
1 leaf iceberg lettuce
Buttermilk Substitute Marinade:
½ cup unsweetened almond milk (or other plant-based milk)
1 tsp apple cider vinegar
Coating:
½ cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cayenne pepper
Salt and black pepper, to taste
Sauces:
¼ cup vegan mayo
1 tsp Sriracha sauce
Method
Marinate the Chicken: In a bowl, combine the almond milk and apple cider vinegar to create a buttermilk substitute. Add the chicken thigh fillet and marinate for at least 30 minutes.
Prepare the Coating: In another bowl, mix the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
Coat the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Coat it in the flour mixture, pressing down to ensure it adheres well.
Fry the Chicken: Heat the vegetable oil in a pan to 180°C (350°F). Carefully place the chicken in the oil and fry for 4–5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Assemble the Burger: Spread the vegan mayo on the bottom bun and add a swirl of Sriracha sauce. Place the fried chicken on top, then add the pickle slices and lettuce. Close with the toasted top bun and serve immediately.
