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–+ servings

Fried Buttermilk Chicken Burgers

Oh my goodness – you HAVE to make these. Crispy, crunchy, succulent and absolutely incredible!
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Servings 4

Ingredients
  

  • 6 chicken thighs
  • vegetable oil or canola oil, for frying
  • 1 1/2 cups buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • 1 teaspoon paprika
  • 1 1/2 cups plain flour
  • 1/4 cup cornflour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • sweet chilli mayo
  • brioche buns
  • coleslaw
  • lettuce leaves

Instructions
 

  • Place the chicken pieces on a chopping board, cover with baking paper and pound with a rolling pin or meat mallet to flatten them out to even sizes.
  • For the buttermilk mix: Combine all the ingredients in a bowl.
    1 1/2 cups buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon celery salt, 1 teaspoon paprika
  • For the flour mix: Combine all the ingredients in a bowl.
    1 1/2 cups plain flour, 1/4 cup cornflour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon white pepper, 1 teaspoon onion powder, 1 teaspoon sea salt
  • Place one chicken piece at a time in the buttermilk mix and completely saturate it. Lift it out, let it drip over the bowl and carry it over to the flour bowl, making sure you cover it well. Place on a plate, ready to be fried. Continue with the remaining chicken pieces.
    6 chicken thighs
  • Preheat a deep frying pan or cast iron pan over high heat and add enough oil to come one-third up the side of the pan. Heat the oil to 180°C (if you don’t have a thermometer, test by throwing in a little of the chicken coating – if it bubbles, it’s ready).
    vegetable oil
  • Place the chicken pieces in the hot oil and cook for 3–4 minutes on one side, then use tongs to flip and cook for 2–3 minutes on the other side, or until the coating is golden and bubbly. Be careful the oil doesn’t get too hot or the batter will burn and come away from the chicken. Keep an eye on it and turn it down if it’s colouring too much. Remove the chicken and drain on paper towel.
  • Add some sweet chilli mayo to the brioche rolls. Top with the buttermilk chicken, coleslaw and lettuce. YUM!
    sweet chilli mayo, brioche buns, coleslaw, lettuce leaves

Keywords

Dinner, Lunch
Chicken, Nut Free
Allergen Nut-free
Protein Chicken
Member Free