Original Fillet-style crispy chicken burger

Ingredients

Chicken

• 4 chicken breast fillets, butterflied to 1 cm thick
• 300 ml buttermilk
• 1 tsp salt

Seasoned flour (same as Original Recipe)

• 200 g plain flour
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp black pepper

To assemble

• 4 sesame-topped burger buns
• 4 tbsp mayonnaise
• 100 g iceberg lettuce, finely shredded
• Oil for shallow frying

Method

1. Brine. Submerge chicken in buttermilk with salt. Rest 30 minutes.
2. Season flour. Combine all dry ingredients in a shallow bowl.
3. Dredge. Lift chicken from buttermilk, let excess drip. Press firmly into the seasoned flour, coating both sides. Rest on a rack 10 minutes.
4. Heat oil. Heat 1 cm of oil in a heavy pan to 175°C.
5. Fry. Lay fillets in the oil — don’t crowd. Cook 4 minutes per side until deep golden and cooked through.
6. Toast buns. Spread mayo on cut sides. Toast in a dry pan until golden.
7. Assemble. Bottom bun → lettuce → chicken → top bun.

Tips

• Same flour blend as Original Recipe keeps it consistent. Don’t be tempted to “improve” with new spices.
• Butterflying the breast to even thickness is the difference between cooking evenly and one side raw.
• Toast the buns in beef fat for an extra layer of flavour. Pure optional but worth it.