Ultimate Buffalo Chicken Burger | Lilydale Free Range

Ingredients

• 750g Lilydale Free Range Chicken Thigh Fillets, boneless, skinless
• 1 cup plain flour
• ⠓ cup cornflour
• 2 teaspoons sea salt
• 2 cups buttermilk
• 2 teaspoons paprika
• 1 egg, beaten
• Sunflower oil, to deep fry
• Salt, to taste
• 1 lemon, juiced
• ½ cup natural yoghurt
• 1 cup Hellmans mayonnaise
• 60g blue cheese, crumbled into small pieces
• Blue Cheese Mayonnaise
• 1 teaspoon white vinegar
• 2 sticks celery, thinly sliced on angle
• 2 carrots, peeled, julienned*
• 2 teaspoon garlic powder
• ¾ cup butter
• 1 bottle Franks Red Hot Sauce+
• Extra buffalo sauce
• Extra blue cheese mayonnaise
• Fries, cooked as per packet instructions
• Optional to serve
• ¼ head iceberg lettuce, shredded
• 8 slices burger cheese
• 4 seeded brioche buns, toasted