Epic Double-Layered Scallion Fried Chicken Burger

Bite into this towering double-layered fried chicken burger. It features an ultra-crispy scallion batter, refreshing purple coleslaw, and a tangy onion yogurt sauce.

Ingredients

• 4 boneless skinless chicken thighs
• 1 cup fresh milk
• 1 tbsp lemon juice
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 cup all-purpose flour
• 34 cup water
• 1 bunch scallions
• 2 cups shredded red and white cabbage
• 2 tbsp mayonnaise
• 1 tbsp whole-grain mustard
• 1 tbsp chili sauce
• 12 cup plain Greek yogurt
• 12 red onion
• 1 tsp dried herbs
• 1 liter frying oil
• 2 brioche buns
• 4 leaves curly green lettuce

Instructions

1. 1Season the chicken thighs

   

   Place the raw chicken thighs in a large mixing bowl. Begin building the flavor profile by adding generous amounts of garlic powder, onion powder, and paprika. These dry spices provide a deep, aromatic base that will permeate the meat during the marinating process.

   Tip: Pat the chicken dry with paper towels before adding the spices to ensure the powders adhere better to the surface.
2. 2Marinate in milk and lemon

   

   Pour fresh milk into the bowl with the seasoned chicken and add a squeeze of lemon juice. This combination creates a quick homemade buttermilk substitute. The acidity helps tenderize the protein fibers while the milk keeps the meat juicy and succulent once fried.

   Tip: For the best results, let the chicken marinate for at least 30 minutes in the refrigerator.
3. 3Prepare the coleslaw dressing

   

   In a small prep bowl, combine whole-grain mustard, chili sauce, and mayonnaise. Stir them together until you have a smooth, orange-tinted dressing. This mixture provides a perfect balance of creaminess, acidity, and a subtle heat for the slaw.

   Tip: Adjust the ratio of chili sauce if you prefer a spicier or milder dressing.
4. 4Toss the coleslaw

   

   Add finely shredded white and red cabbage to a large glass mixing bowl. Pour the prepared orange dressing over the vegetables and toss thoroughly. The red cabbage adds a vibrant color and a satisfyingly crisp texture to the burger topping.

   Tip: Make the slaw ahead of time and keep it in the fridge; it becomes more flavorful as the cabbage slightly softens in the dressing.
5. 5Mix the onion yogurt sauce

   

   Prepare the burger sauce by combining finely chopped red onions with plain yogurt, mustard, and dried herbs. This light, zesty sauce is a classic accompaniment that cuts through the richness of the fried chicken perfectly.

   Tip: Use Greek yogurt for a thicker sauce consistency that stays better on the burger bun.
6. 6Create the scallion batter

   

   Whisk together flour and water to form a smooth batter, then stir in a generous handful of freshly chopped scallions. The batter should reach a thick, yogurt-like consistency to ensure it properly coats and adheres to the chicken thighs.

   Tip: If the batter feels too thin, add a tablespoon of flour at a time until the scallions stay suspended in the mixture.
7. 7Coat the chicken in scallion batter

   

   Remove the meat from the milk marinade and let any excess liquid drip off before dredging the thighs into the prepared batter. Use your hands to ensure every piece is fully and evenly coated so the green pieces adhere properly to the surface.

   Tip: If the greens are not sticking when you lift the meat, simply add a bit more frying flour to the mixture to adjust the thickness.
8. 8Fry the battered chicken

   

   Carefully lower the battered chicken thighs into a pot of hot oil. Fry them over medium heat for about two to three minutes. Avoid rushing to flip the chicken; wait until the batter has set and become firm before turning them over.

   Tip: Flipping the chicken twice during the frying process is usually sufficient to achieve an even cook.
9. 9Flash-fry and drain

   

   After the initial fry, increase the heat to high and flash-fry the chicken for another thirty seconds. This step ensures the exterior is ultra-crispy and drives out excess oil. Use chopsticks to lift the golden-brown chicken out of the pot and let the oil drain.

   Tip: Flash-frying at a higher temperature at the very end is the secret to a burger that stays crunchy even after adding sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions