Crispy Chicken Burger with Spicy Mayo

Prep the Chicken

1. Place the chicken thighs between two sheets of plastic wrap and gently pound them to an even thickness of about 1.5 cm.
2. In a medium bowl, combine the buttermilk with half of the garlic powder, smoked paprika, salt, and black pepper. Submerge the chicken thighs in the seasoned buttermilk and let them marinate for 15 to 30 minutes at room temperature.

Mix the Spicy Mayo & Toast Buns

1. In a small bowl, whisk together the mayonnaise, Sriracha, lemon juice, and a pinch of salt until smooth and uniform. Adjust the heat by adding more Sriracha if desired.
2. Heat a dry frying pan over medium heat. Place the brioche buns cut-side down and toast for 1 to 2 minutes until golden brown and fragrant. Set aside.

Coat the Chicken

1. Prepare your breading station. Place the plain flour in a shallow dish and season it with the remaining garlic powder, smoked paprika, salt, and pepper. Place the panko breadcrumbs in a second shallow dish.
2. Take a chicken thigh from the buttermilk, letting any excess drip off. Dredge it thoroughly in the seasoned flour, dip it back into the buttermilk briefly, and then press it firmly into the panko breadcrumbs, ensuring it is completely coated in a thick, craggy layer. Repeat with the second thigh.

Fry to Crunchy Perfection

1. Heat about 2 cm of neutral cooking oil in a deep, heavy-bottomed skillet or pot over medium-high heat (aim for 175°C / 350°F if you have a thermometer).
2. Carefully lower the coated chicken thighs into the hot oil. Fry for 4 to 5 minutes per side, turning once, until the crust is deeply golden, incredibly crunchy, and the chicken is cooked through.
3. Transfer the chicken to a wire rack or a plate lined with paper towels to drain. Immediately sprinkle with a tiny pinch of salt.

Assemble

1. Spread a generous spoonful of the spicy mayo onto the bottom half of each toasted brioche bun.
2. Layer on a handful of shredded iceberg lettuce followed by the pickle slices.
3. Place a hot, crispy chicken thigh on top of the pickles.
4. Spread the remaining spicy mayo on the top bun halves, close the burgers, and serve immediately for maximum crunch.