Choriburger Recipe

Marinate

Trim excess fat from chicken thighs and lightly score thick spots. In a bowl, combine buttermilk and hot sauce. Submerge the thighs, cover, and refrigerate at least 1 hour (or up to 4 hours) to tenderize.

Prepare Dredge

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt.

Heat 1 inch of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Remove thighs from buttermilk, letting excess drip off. Dredge each thigh thoroughly in the flour mixture, pressing to adhere a good coating. Shake off excess.

Fry thighs in batches, skin side down first, 6–8 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature near 350°F. Transfer to a wire rack set over a baking sheet to drain and keep warm.

In a small saucepan over medium heat, melt butter. Whisk in the 2 tablespoons of flour and cook 1–2 minutes until lightly golden to make a roux.

Gradually whisk in the milk until smooth. Continue to cook, stirring, until the sauce thickens and coats the back of a spoon (3–5 minutes).

Reduce heat to low. Whisk in the grated smoked cheddar and cream cheese a handful at a time until fully melted and smooth. Stir in chipotle powder or a very small dash of liquid smoke, ground mustard, salt, and black pepper. Keep warm over the lowest heat, stirring occasionally.

In a blender or using an immersion blender, combine mayonnaise, seeded pickled or fresh habanero, lime juice, minced garlic, and salt. Blend until smooth. Taste and adjust heat or salt. Transfer to a squeeze bottle or bowl and refrigerate until assembly.

Preheat oven to 425°F (220°C) if baking, or heat a frying pan for pan-roasting. Toss cut potatoes with 2 tablespoons vegetable oil, kosher salt, and paprika to coat evenly.

For oven fries: spread in a single layer on a baking sheet lined with parchment, bake 25–30 minutes, flipping halfway, until golden and crisp. For pan fries: cook in a hot skillet in batches until browned and cooked through, about 10–12 minutes per batch.

Keep fries warm in a low oven while finishing burgers.

Lightly butter the cut faces of each glazed bun. Toast cut-side down in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Spread about 1 tablespoon of habanero mayo on the bottom bun. Place a leaf of lettuce on top of the mayo to create a moisture barrier.

Place a fried chicken thigh on each bun bottom. Spoon 2–3 tablespoons of smoky cheese sauce over the hot chicken so it melts into the crust.

Top the cheese with 2 pickle slices (or more to taste). Add a drizzle (about 1 tablespoon) of additional habanero mayo on the top bun if desired, then close the burger.

Serve each Choriburger with a portion of fries on the side. Offer extra smoky cheese sauce and habanero mayo for dipping.