Crispy Chicken Burger 🍔 🍗🍗

Crispy Fried Chicken Seasoning

-chicken thighs — 6 pieces

- Sweet paprika — 1 tablespoon

- Cayenne pepper — 1 tablespoon

- Onion powder — 1 tsp

- Garlic powder — 1 tsp

- Mustard powder — 1 tsp

- Ginger powder — 1 tsp

- Fine salt — as desired

- Black pepper — 1 tsp

-buttermilk — 300 ml

Method

Add all the spices and butter milk to a small bowl.

Mix thoroughly until evenly combined.

Season your chicken generously and ser a side for about 3 hours ,making sure all sides are well coated.

For frying

300 g flour

200 g cornstarch

Salt

Pepper

Combine , mix well , then coat the chicken and fry 170° c oil , for about 12 min .

Kitchen Fairy tip: For your crispy chicken burgers, I’d mix this seasoning into the flour coating as well as seasoning the chicken itself. That gives you flavor in every crunchy bite. 🍗✨

Soft Tangzhong Burger Buns

Tangzhong

- Whole milk — 60 g

- Water — 27 g

- Bread flour — 20 g

Dough

- Whole milk — 120 g

- Instant yeast — 9 g

- Bread flour — 320 g

- Granulated sugar — 35 g

- Fine sea salt — 7 g

- Whole egg — 50 g

- Egg yolk — 18 g

- Unsalted butter, softened — 42 g

Egg Wash

- Egg — 50 g

- Whole milk — 10–15 g

- Melted or browned butter — for brushing

Method

1. Make the Tangzhong

In a small saucepan, whisk together the milk, water and 20 g flour until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth paste, about 1–2 minutes. Remove from the heat and let it cool slightly.

2. Make the Dough

Add the milk, yeast, flour, sugar, salt, egg, egg yolk and cooled tangzhong to the bowl of a stand mixer fitted with a dough hook.

Mix until a shaggy dough forms, then knead for about 5–7 minutes.

Add the softened butter gradually, a little at a time, and continue kneading for another 5–8 minutes, until the dough is smooth, soft and elastic.

3. First Rise

Place the dough in a lightly greased bowl, cover, and leave somewhere warm until doubled in size, approximately 1–1½ hours.

4. Shape the Buns

Turn the dough onto a lightly floured surface and divide into 6 pieces 121g per bun,

Shape each piece into a smooth, tight ball. Place on a lined baking tray, leaving enough space between them to expand.

5. Second Rise

Cover loosely and let the buns rise for 45–60 minutes, or until noticeably puffy.

6. Egg Wash & Bake

Preheat the oven to 180°C.

Whisk together the egg and a splash of milk. Brush the buns gently with the egg wash.

Bake for approximately 18–22 minutes, until beautifully golden brown.

Mozzarella & Cheddar Cheese Sauce

- Shredded mozzarella — 200 g

- Shredded cheddar — 200 g

- Whole milk — 240 g

- Seasoning — to taste

Method

Warm the milk gently in a saucepan. Add the seasoning, then gradually add the mozzarella and cheddar, stirring continuously until melted and smooth. Keep the heat low to prevent the cheese from becoming grainy.

To Serve

Spoon a generous amount of the warm mozzarella & cheddar cheese sauce onto each plate. Place the assembled crispy chicken burger directly on top of the cheese sauce.

Serve immediately, while the chicken is crispy, the bun is soft, and the cheese sauce is warm and creamy.