We use thinly slice boneless chicken drumsticks/thighs. To have a uniform thickness of the meat for your burgers, gently pound the meat with meat mallet of the back of your knife. Slicing sometimes can be difficult. You can freeze the chicken in the freezer until firm but not frozen then use sharp knife to thinly slice or butterfly your boneless chicken meat. See pic.

Prepare the batter to be used marinating the chicken. Combine & mix together ingredients listed in ✅️A (yogurt, milk, salt & egg) in a bowl. Whisk until well-combined. Marinate chicken in this batter for 1-3 hours or more.

In the meantime, prepare flour mixture or the dry ingredients. Mix and combine every ingredient listed in ✅️ B. Spread on a flat or shallow dish/plate. Keep it aside.

Next, prepare ingredients listed in ✅️C. See pic below for reference.

Prepare deep bottom pot or anything similar to fry the chicken. Deep frying using a lot of oil. Heat good amount of oil. Deep the tip of any bamboo skewer or stick in the oil. If steady bubbles form around the stick then your oil is ready. Take a piece of marinated piece, transfer to a plate containing the flour mixture. Coat the piece evenly. Since our pot is not big, we only can fry 1 piece at a time. Fry 3 mins on each side until golden.

Prepare the bun. Slather a thin layer of butter on the buns and toast on a pan/skillet until they turn nice and toasty. See pic for reference. To assemble, spread generous amount of burger sauce on one piece of the bun. Top with finely shredded lettuce, then thinly sliced tomato, cheese and your crispy fried chicken. You can use any kind of cheese 🧀and add thinly sliced pickles (if using). serve warm.

For burger sauce, store bought and home-made, anything goes. Below is another one of chipotle sauce recipe that we that use at home.