Double-Layer Fried Chicken Burger
Scallion Batter & Onion Yogurt Sauce

A towering double-stacked chicken burger featuring ultra-crispy scallion batter, refreshing purple cabbage coleslaw, and a tangy, light onion-yogurt sauce.

Ingredients

• 3 pieces chicken thighs
• 200 ml milk
• 1 whole lemon
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 100 g green cabbage
• 100 g purple cabbage
• 100 g mayonnaise
• 2 tbsp whole grain mustard
• 1 tbsp hot sauce
• 150 g plain yogurt
• 12 piece red onion
• 150 g all-purpose flour
• 50 g cornstarch
• 3 stalks green onions
• 2 tbsp frying powder
• 1 piece brioche bun
• 2 leaves green lettuce
• 1 l frying oil
• to taste salt

Instructions

1. 1Season the chicken thighs

   

   Place the raw chicken thighs in a bowl and add dry spices including paprika, garlic powder, and black pepper. This initial dry rub ensures the meat is deeply seasoned and flavorful before the liquid marinade is introduced.

   Tip: Make sure to coat both sides of the chicken thighs evenly for a consistent flavor profile throughout the burger.
2. 2Acidify the marinade

   

   Squeeze fresh lemon juice over the seasoned chicken. The acid in the lemon juice is essential for reacting with the milk in the next step to tenderize the chicken fibers.

   Tip: Using chicken thighs instead of breasts ensures the meat remains juicy and tender after deep frying.
3. 3Add milk for tenderness

   

   Pour fresh milk directly into the bowl with the seasoned chicken thighs. Combining milk with the previously added lemon juice creates a quick homemade buttermilk. This slightly acidic marinade is the secret to deeply tenderizing the meat while keeping it incredibly juicy during the frying process.

   Tip: If you already have traditional buttermilk on hand, you can skip the milk and lemon juice combination and use that instead.
4. 4Marinate the meat

   

   Toss and massage the chicken thighs thoroughly until each piece is fully coated in the creamy, reddish marinade. Cover the bowl and let it rest in the refrigerator. Allowing the chicken to marinate gives the spices time to penetrate the meat and the buttermilk mixture time to break down the tough proteins.

   Tip: For maximum flavor and tenderness, let the chicken marinate for at least 4 hours, or ideally overnight in the fridge.
5. 5Prepare the coleslaw dressing

   

   In a small bowl, combine mayonnaise with whole grain mustard and a thick red condiment, such as paprika paste or gochujang, to create a creamy yet zesty dressing. This sauce will provide the tangy flavor base for the cabbage.

   Tip: If you prefer a sweeter coleslaw, you can add a small teaspoon of honey or sugar to this dressing mix.
6. 6Finish the dressing

   

   Whisk the mayonnaise mixture until smooth and uniform. This creamy, slightly spicy base will bind the cabbage while adding a tangy depth to the sandwich.

   Tip: Adjust the amount of hot sauce to your personal preference, or add a pinch of sugar if you prefer a slightly sweeter coleslaw profile.
7. 7Combine dressing and cabbage

   

   Pour the prepared creamy orange dressing over a large glass bowl filled with a mix of shredded green and purple cabbage. The purple cabbage adds a beautiful color and a slightly crispier texture to the salad.

   Tip: Using a mix of both cabbages not only looks better but provides a more complex crunch and flavor.
8. 8Toss the coleslaw

   

   Use a gloved hand or a spoon to thoroughly mix the shredded cabbage with the dressing until every piece is well-coated. Let the coleslaw sit for a few minutes so the cabbage softens slightly while maintaining its crunch.

   Tip: Massaging the dressing into the cabbage gently with your hand helps the flavors penetrate better than just stirring with a spoon.
9. 9Prepare the onion yogurt sauce

   

   For the burgers white sauce, add creamy yogurt and whole grain mustard to a bowl of finely diced red onions. This yogurt-based sauce offers a refreshing and healthy alternative to traditional heavy mayo sauces.

   Tip: Greek yogurt works best here for a thicker consistency that stays on the burger better without dripping.
10. 10Mix the burger sauce

    

    Stir the ingredients together until you have a thick, creamy sauce speckled with red onions and herbs. This classic onion yogurt sauce is the perfect refreshing accompaniment to cut through the richness of the fried chicken.

    Tip: Add a pinch of salt or a squeeze of lemon juice at this stage if you want to brighten the flavor even more.
11. 11Prepare the Scallion Batter

    

    Gradually whisk freshly chopped green onions into the thick white batter. If you notice the green onions arent sticking well when you lift the whisk, add a small amount of frying powder to adjust the consistency. Aim for a thick, yogurt-like texture.

    Tip: A thick, yogurt-like consistency is crucial to ensure the batter clings perfectly to the chicken during frying.
12. 12Check batter consistency

    

    Lift a piece of chicken to ensure the batter is thick enough to cling. It should be a sticky, heavy consistency that holds the green onions firmly against the meat.

    Tip: If the batter easily slides off the chicken, it is too thin; mix in a little more frying powder or cornstarch to thicken it.
13. 13Batter the Chicken

    

    Wearing gloves, thoroughly dip the marinated raw chicken thigh into the green onion batter. Massage the batter into the meat, ensuring every crevice is generously coated for a perfectly crispy crust.

    Tip: Use your fingers to press the chopped green onions directly onto the chicken so they stick well before moving to the hot oil.
14. 14Begin Frying

    

    Carefully lower the heavily battered chicken thigh into a pot of hot oil. Fry over medium heat for 2 to 3 minutes to cook the meat through. Do not rush to move the chicken until the crust has properly set.

    Tip: Lower the chicken slowly and direct it away from you to prevent hot oil from splashing.
15. 15Double Fry for Crispiness

    

    After the initial fry, increase the heat to high and refry the chicken for 30 seconds. This secondary fry pushes out excess oil and guarantees an extra-crispy, golden-brown crust. Lift the patty out with chopsticks and let it drain.

    Tip: Try to flip the chicken at most two or three times during the entire frying process to preserve the delicate scallion crust.
16. 16Final stack and assembly

    

    Layer the lettuce and a generous portion of coleslaw on the bun base. Stack both golden chicken patties on top, generously spooning the onion yogurt sauce between and over the layers before adding the top bun.

    Tip: Layering the lettuce on the bottom bun creates a barrier that protects it from getting soggy from the juicy chicken and coleslaw.

Storage & Freshness Tips

Burn It Off

Frequently Asked Questions