Recipe Index

Ingredients

• CHICKEN PATTY:
• 1/2 pound chicken breast
• 1/2 pound chicken thighs, boneless and skinless
• 1 teaspoons salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sage
• BATTER:
• 3/4 cup all-purpose flour
• 3/4 cup cornstarch
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon baking soda
• 1 1/2 cup cold iced water
• FOR ASSEMBLY:
• 4 brioche buns
• butter, for toasting buns, according to taste
• shredded lettuce, according to taste
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard, more to taste

Method

1. Pulse the chopped chicken breast and thighs in a food processor with the salt, white pepper, onion powder, garlic powder and sage until it holds together with no chunks left, without over-processing.
2. Shape 3 to 4 ounces of the mixture at a time into thin patties, set them on a parchment-lined tray and freeze them for 30 minutes, or longer if still hard to handle.
3. Whisk the flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder and garlic powder in a large bowl.
4. Coat each patty in the dry mixture and shake off the excess, then whisk the iced water and baking soda into the remaining dry mixture to make a thin wet batter.
5. Dip the coated patties in the wet batter and fry them in about 1 to 1 1/2 inches of oil at 325°F in batches until golden brown, then drain them on a wire rack.
6. Stir the mayonnaise and mustard together in a small bowl until smooth.
7. Butter the buns and toast them in a pan over medium heat or in a 350°F oven for 5 to 6 minutes.
8. Build each sandwich with a chicken patty, shredded lettuce and the mustard mayonnaise on a toasted bun and serve it fresh.

Prep: 1 h · Cook: 30 min · Total: 1 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data