Pain on a Chain Chicken Fried Hamburger

If you think about Southern fried foods when you think about comfort foods, you’re hardly alone.

There’s just something so wonderful about fried, well, anything.

This time, we’ve done it up chicken-fried style recipe for four, with blazing white-hot heat gravy.

So, what have we chicken-fried for you today? Hamburgers, of course. Because, why not? If it can be breaded and fried, you probably should give it a try at some point, right? And, with plenty of our Mad Dog Pain on a Chain Reaper powder (in every step of the recipe), you’re guaranteed a winner chicken-fried dinner.

Go on… you know you want to.



a few teaspoons Mad Dog 357 Pain on a Chain Reaper, divided
2½ cups All-purpose flour, divided
½ cup Polenta
2 cups Buttermilk, lightly beaten with a fork 
4 Hamburger patties (not frozen)
Vegetable oil, for frying
2½ cups Whole milk 
½ teaspoon Salt



In a mixing bowl, combine about 1 teaspoon of the Mad Dog 357 Pain on a Chain Reaper with 2 cups of the flour and the polenta. Set aside.

In a second mixing bowl, combine ½-1 teaspoon of the Mad Dog 357 Pain on a Chain Reaper with the buttermilk and set aside.

Line a baking sheet with parchment paper and set aside. Heat ½-1″ of the oil in a deep skillet (preferably cast iron) over medium-high heat. (You’re aiming for 350°F, or hot enough to fry a breadcrumb in about a minute.)

Meanwhile, dredge the hamburger patties in the flour mixture. Shake off the extra flour, then dip in the buttermilk. Allow the excess buttermilk to drip off, but don’t allow too much to fall away. Then, dredge the hamburger patties in the flour mixture again and ensure they’re well-coated.

When the oil is hot enough, add the coated hamburger patties to the skillet and fry for 2-3 minutes per side. Remove the cooked patties to a plate lined with paper towels.

Then, pour out all the excess oil from the skillet, reserving about 1/3 of a cup (any brown bits should stay, as they’ll make the gravy even more delicious) and reduce the heat to medium.

Add the remaining flour to the skillet and whisk for 1 minute. Then add a healthy helping of the Mad Dog 357 Pain on a Chain Reaper powder along with the milk and salt. Cook until the gravy becomes thick, then serve, spooned over the chicken-fried hamburger patties.

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