Crispy Spicy Chicken Burger Patty

Procedure

1. 1
   Shape the ground chicken into uniform patties or trim whole chicken pieces to fit the size of your burger buns.
2. 2
   Pat the chicken surfaces thoroughly dry with paper towels to ensure the spicy batter adheres properly.
3. 3
   Whisk 150g of the Spicy Breading Mix with 170mL of ice-cold water in a medium bowl until the batter is smooth.
4. 4
   Pour 800mL of frying oil into a deep pan and heat it over medium-high heat until it reaches 175°C.
5. 5
   Dip each patty into the cold spicy batter until it is completely submerged and evenly coated.
6. 6
   Lift the patty from the bowl and allow the excess batter to drip off for a few seconds before frying.
7. 7
   Carefully place the patties into the hot oil in small batches to avoid crowding the pan.
8. 8
   Fry the patties for 6 to 8 minutes while turning them halfway through to ensure a consistent spicy crunch.
9. 9
   Verify that the internal temperature of the patties has reached 75°C using a meat thermometer.
10. 10
    Remove the patties from the oil and place them on a wire cooling rack to drain and stay crispy.
11. 11
    Let the patties rest for 3 minutes before assembling your burger to keep the meat juicy.