Ingredients:

  • 4 boneless, skinless chicken thighs (about 1 pound/450 grams)
  • 1 cup (125 grams) buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (60 grams) cornstarch
  • Vegetable oil, for frying
  • 2 cups (about 60 grams) fresh rocket (arugula)
  • ½ cup (40 grams) grated Parmesan cheese
  • ⅓ cup (80 ml) extra-virgin olive oil
  • ¼ cup (30 grams) pine nuts (or walnuts)
  • 1 garlic clove, roughly chopped
  • Salt and pepper, to taste
  • 4 hamburger buns (preferably brioche)
  • Lettuce leaves, for garnish
  • Sliced tomatoes, for garnish

Instructions:

  1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for 30 minutes.
  2. In a shallow dish, mix the flour and cornstarch. Remove chicken from the marinade and let excess drip off. Dredge in the flour mixture, pressing gently to coat.
  3. In a food processor, combine rocket, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
  4. Heat vegetable oil in a deep frying pan over medium-high heat (about 350°F/175°C). Carefully add chicken, frying in batches if necessary. Cook until golden brown and internal temperature reaches 165°F (75°C), about 6-8 minutes per side.
  5. Toast the buns, if desired. Spread rocket pesto on the bottom bun, add fried chicken, top with lettuce and tomato, and finish with the top bun.
  6. Serve warm and enjoy!