Ingredients

• 1 pound boneless skinless chicken breast , cut into 1-inch pieces
• 0.75 pounds boneless skinless chicken thighs , cut into 1-inch pieces
• 0.5 teaspoons garlic powder
• 0.25 teaspoons white pepper
• 1 teaspoon paprika , divided
• 2 teaspoons salt , divided
• 1 cup flour
• 0.67 cups cornstarch
• 0.75 teaspoons pepper
• 6 hamburgers buns
• 1.25 cups club soda
• oil for frying , or as needed
• shredded iceberg lettuce , to taste
• 3 tablespoons mayonnaise

Instructions

1. 1 Combine chicken, garlic powder, white pepper, 1/2 teaspoon paprika, and 1 teaspoon salt in a food processor. Pulse until finely chopped and it forms a uniform mixture.
2. 2 Shape chicken mixture into 6 patties and freeze on a parchment or wax paper-lined baking sheet for 20 to 30 minutes.
3. 3 Heat oil to 375 degrees F (190 degrees C). Whisk together flour, cornstarch, remaining salt, remaining paprika, and pepper in a bowl. Lightly coat partially frozen patties in flour mixture and shake off any excess mixture and set patties aside.
4. 4 Add club soda to remaining flour mixture in bowl and whisk to combine.
5. 5 Working 2 to 3 at a time, dip patties into batter, allow excess to drip off and carefully place into the hot oil. Fry, while maintaining a temperature of 330 to 350 degrees F (165 to 175 degrees C), until golden brown, crispy, and cooked through, 5 to 6 minutes per batch. Drain on a wire rack set inside a paper towel lined rimmed baking sheet. Repeat with remaining patties.
6. 6 Serve patties on buns with shredded lettuce and mayonnaise.

Nutrition per serving