Buffalo Chicken Burger Recipe | myfoodbook | Buffalo Sauce from scratch

Name: Buffalo Chicken Burger Recipe | myfoodbook | Buffalo Sauce from scratch
Ingredients: 750g Lilydale Free Range Chicken Thigh Fillets, boneless, skinless; 1 cup plain flour; ⅓ cup cornflour; 2 teaspoons sea salt; 2 cups buttermilk; 2 teaspoons paprika; 1 egg, beaten; Sunflower oil, to deep fry; 60g blue cheese, crumbled into small pieces; 1 cup Hellmans mayonnaise; ½ cup natural yoghurt; 1 lemon, juiced; Salt, to taste; 2 carrots, peeled, julienned; 2 sticks celery, thinly sliced on angle; 1 teaspoon white vinegar; 1 bottle Franks Red Hot Sauce*; ¾ cup butter; 2 teaspoons garlic powder; 4 seeded brioche buns, toasted; 8 slices burger cheese; ¼ head iceberg lettuce, shredded; Fries, cooked as per packet instructions (optional); Extra blue cheese mayonnaise; Extra buffalo sauce

myfoodbook.com.au

This epic recipe by Hayden Quinn includes how to make Buffalo Sauce from scratch. The burger uses Lilydale free-range chicken thighs which are the best cut to use in a fried chicken burger

Keywords

Buffalo sauce recipe from scratch
Buffalo chicken burger recipe
Hayden Quinn chicken burger recipe

View full recipe on myfoodbook.com.au

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