Buffalo Chicken Burger is a traditional American recipe for a classic burger of hot sauce coated chicken thigh coated in breadcrumbs that's fried and served in a bun with a fresh slaw. The full recipe is presented here and I hope you enjoy this classic American version of: Buffalo Chicken Burger.
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This is a classic American recipe for a burger of a crumb-coated chicken thigh tossed in hot sauce that’s served with a slaw made from the traditional buffalo wing accompaniment, carrots, celery and blue cheese dip.
Ingredients:
2 tbsp plain (all-purpose) flour (lightly seasoned with salt, black pepper and paprika)
1 large egg, lightly beaten
115g (¾ cup) coarse, dry, breadcrumbs (panko is good)
4 large boneless, skinless, chicken thighs (about 140g each)
5/8 tsp freshly-ground black pepper, divided
2 tbsp extra-virgin olive oil
3 tbsp hot sauce (Frank’s would be typical)
40g (¾ cup) thinly-sliced celery
40g (¾ cup) thinly-sliced carrot
30g (¼ cup) crumbled blue cheese
2 tbsp soured cream
4 whole-wheat (or multi-grain) burger buns, split and toasted
Method:
Place the flour, egg and breadcrumbs in three separate wide bowls. Take each chicken thigh at a time and place between two sheets of clingfilm (plastic wrap) beat lightly with a rolling pin or mallet to even out the thickness of the chicken. Use ¼ tsp of the black pepper to season the chicken.
Coat the chicken thighs evenly on both sides with the flour. Shake off the excess then dip in the egg to coat on both sides. Finally coat evenly all over with the breadcrumbs. Press down firmly to ensure the breadcrumbs adhere firmly.
Heat the oil in a large non-stick frying pan over medium heat. When the oil is hot add the chicken and fry for 3-4 minutes per side, until the breadcrumbs are golden and the chicken is cooked through. Remove the chicken from the heat and allow to rest on a chopping board for 3-5 minutes. Transfer to a clean bowl and toss gently with the hot sauce.
Mix together the celery, carrot and blue cheese in a bowl then toss to combine with the soured cream. Season with the remaining 1/8 tsp black pepper.
Place each chicken thigh in a toasted bun and top with ¼ of the slaw. Serve immediately with a fresh green salad.
