Crispy Fried Chicken Burger on Milk Style Bun

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

1. 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.

2. Prepare the Coating: In another bowl, mix the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.

3. 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.

4. 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.

5. 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.