McSpicy Chicken Burger

Ingredients:

300g boneless chicken ~ pounded even thickness

Burger bun ~ Recipe here

Mac Sauce ~ Recipe here

Iceberg lettuce

tomato ~ sliced

Sliced cheese

Marinade

1 cup buttermilk (Alt 1 cup milk + 1 tbsp lemon/vinegar)

1 tbsp chili powder

2 tsp mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder (or more for spiciness)

Flour Mixture

1/2 cup AP flour

1/4 rice flour

1/4 cornflour

1 tbsp chili powder

2 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder

Directions/Instructions:

1. Remove the chicken skin, pounded the meat to even thickness, and cut a little bigger size than the burger.
2. In a medium bowl, combine all the marinade ingredients.  Add the pounded chicken thighs and marinate in the fridge for at least 4 hours or overnight
3. In another large bowl, whisk all the flour mixture ingredients together and set aside.  
4. Add 2-3 tbsp of the marinade to the flour mixture and mix with a fork.  Dredge the chicken with the flour mixture, and make sure each piece is evenly coated.
5. Heat oil in a deep skillet until it reaches 180 deg C (350 deg F).  Fry the chicken for about 3-4 mins on each side, or until golden brown.
6. To assemble the chicken burger, cut the burger bun in halves and generously spread the mac sauce on both sides of the buns.  Add the cut iceberg lettuce, couple of sliced tomatoes, fried spicy chicken, and top with sliced cheese.  Serve immediately and enjoy!