Fried Chicken Burger

• 2 liters of oil for frying (you can also use a deep fryer or air fryer)
• 6 skinless and boneless chicken thigh fillets (about 900 grams)
• Salt and pepper for seasoning the chicken

Dry mixture:

• 250 grams of flour
• 1 tablespoon the spice club garlic powder
• 1/2 teaspoon the spice club cayenne pepper
• 2 tablespoons the spice club smoked paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons the spice club black pepper

Wet batter:

• 1 egg, beaten
• 420 ml buttermilk
• 90 grams of flour
• 1 1/2 teaspoons the spice club garlic powder
• 1/2 teaspoon the spice club cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon the spice club black pepper

Before serving:

• 6 brioche buns
• 100 grams of finely chopped iceberg lettuce

1. Heat the oil in a large saucepan over medium heat until it reaches 175°C. It is important that the oil is hot before you start frying.
2. Season the chicken thighs with salt and pepper on both sides.
3. Take two separate bowls. In one bowl, combine the dry ingredients for the dry mixture: flour, garlic powder, cayenne pepper, smoked paprika, salt and black pepper. In the other bowl, combine the ingredients for the wet batter: egg, buttermilk, flour, garlic powder, cayenne pepper, salt, and black pepper.
4. Dip each chicken thigh into the dry mixture first, making sure each side is evenly coated. Then dip them into the wet batter and let the excess drip off. Finally, bread the chicken thighs again in the dry mixture, making sure they are well coated.
5. Fry the chicken thighs in batches in the hot oil. Carefully place them in the pan and fry for 6-8 minutes, or until golden brown and cooked through. Turn them halfway through the baking time for even cooking.
6. Once the chicken thighs are golden brown and crispy, remove them from the oil with tongs and drain on paper towels to remove excess fat.
7. Serve the fried chicken thighs on brioche buns with a generous portion of finely chopped iceberg lettuce for a delicious and crispy chicken sandwich. Enjoy it!