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Explore Buffalo Chicken Burger with 3,912,206 views, 206,664 likes, and 1,165 comments. Experience the impact of this video content that has captured audience attention.

Buffalo Chicken Burger Ingredients - 600ml (20 fl oz) buttermilk - 350ml (12 fl oz) vinegar-style hot sauce - 2 tsp chilli powder - 3 tbsp garlic powder - 2 tbsp onion powder - ½ tsp MSG (optional) - ½ tsp salt - 6 large chicken thighs, boneless and skinless - small bunch of chives, finely sliced - 100g (3½ oz) mayonnaise - 100g (3½ oz) sour cream - zest of 1 lemon - 150g (5 oz) butter - 60ml (2 fl oz) honey - 20ml (¾ fl oz) vinegar - 200g (7 oz) rice flour - 200g (7 oz) plain flour - oil for frying - 6 milk buns - 1 head butter lettuce, washed - dill pickles, sliced Method Prep the marinade - In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well. - Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking. - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours. Ranch dressing and Buffalo sauce - To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside. - To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder. - Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside. Fry the chicken - To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt. - Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F). - Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits. - Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage. - Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest. Assemble - Toast the milk buns in a pan with butter until golden. - Spread ranch dressing on the bottom bun and top with a layer of butter lettuce. - Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce. - Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun. - Serve immediately and enjoy! #shorts #chickenrecipes #burger #foryou

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