This Is The Ultimate Buttermilk Fired Chicken Burger!
CRISPY, JUICY & MOIST are the 3 best words to describe this delicious, easy-to-make, buttermilk fried chicken burger (sandwich). This chicken burger is seriously amazing and served with a tangy southern-style homemade mayonnaise that takes this burger to a whole new level of tasty.
Buttermilk Fried Chicken Sandwich
Ingredients
Chicken Marinade
- 4 Chicken Thigh Boneless & Skinless
- 250 ml Buttermilk
- 15 ml Sriracha Sauce
- 4 g Garlic Powder
- 4 g Onion Powder
- 4 g Smoked Paprika
- Salt & Pepper
Flour Mix
- 225 g Plain Flour All Purpose
- 24 g Cornflour Cornstarch
- 4 g Smoked Paprika
- 4 g Onion Powder
- 4 g Garlic Powder
- 5 g Celery Salt
Mayonnaise (Sauce)
- 180 ml Nuetral Oil
- 1 Large Whole Egg You Can Use Pasteurised If Needed
- 7.5 ml White Vinegar or Lemon Juice
- 5 g Dijon Mustard
- 15 g Tomato Ketchup
- 15 ml Worcestershire Sauce
- 15 g Horseradish
- 4 g Smoked Paprika
- 4 g Garlic Powder
- 4 Brioche Buns Toasted
- 2 Tomatoes Sliced
- Dill Pickles Sliced
- Lettuce Washed
- Salt & Pepper To Taste
- Neutral Oil For Frying
Method
Chicken Marinade & Flour Mix
- Add the buttermilk, sriracha sauce, garlic powder, onion powder, smoked paprika, and a pinch of sea salt flakes to a mixing bowl and combine. Add the chicken thighs and mix to coat. Wrap tightly and marinate in the fridge for 30 minutes, up to 24 hours.
- In a clean bowl, add all the flour mix ingredients and mix to combine. Set aside.
Mayonnaise (Sauce)
- To make the mayonnaise, place the olive oil, egg, white vinegar, and Dijon mustard into a tall jar or container. Blend with an immersion blender until thick and all of the oil is incorporated.
- Transfer the mayonnaise to a mixing bowl and add the tomato ketchup, Worcestershire sauce, horseradish, smoked paprika, garlic powder, and seasoning to taste. Mix to combine and place in the fridge until ready to serve.
Cooking & Serving
- Pour enough oil into a pot or high-rimmed pan to fill it by half. Heat over high heat to 170°C (340°F). Preheat the oven to 180°C (350°F) (optional).
- Place the marinated chicken into the flour mix and dredge well to completely cover, doing this in batches. Place on a plate.
- Fry the chicken in the hot oil for 3-4 minutes on each side, or until golden, crispy, and cooked through to an internal temperature of 74°C (165°F). Remove and drain over a wire rack on a baking tray, or on paper towels.
- Toast the burger buns under the grill/broiler in the preheated oven (optional), or in a pan with a splash of oil or butter, or in the toaster if they fit.
- Spread the mayonnaise generously over the top and bottom buns. Add the lettuce on the bottom, then the tomatoes, chicken, pickles, and top bun. Serve and dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Buttermilk Fried Chicken Burger (Sandwich) Storage Instructions
Due to this being an established burger (sandwich), storing it once assembled is not recommended. The fried chicken can be stored in the fridge for up to 2 days and in the freezer for up to 3 months, both stored in an airtight container. Don’t defrost before reheating if frying again.
Buttermilk Fried Chicken Burger (Sandwich) Reheating Instructions
To reheat, the chicken can either be fried for 2 minutes in 180.c – 350.f oil or placed into an oven set at 180.c -350.f for 10 minutes. With reheating, the chicken won’t be as crispy as it was fresh, so please keep that in mind; it’s best only to cook what you’ll eat with this recipe.
Mayonnaise (Sauce) Storing Instructions
The mayonnaise (sauce) will last up to 2 days in the fridge, but I can guarantee it will be gone in one sitting, it’s so good!
How To Make Mayonnaise By Hand
Secure a bowl with a damp tea towel wrapped around the bottom to make the mayonnaise by hand. Add in all ingredients except the oil and whisk together until smooth. Whilst continuously and vigorously whisking, slowly pour in the oil to create the emulsion. If it starts to pool on top, stop immediately and whisk it in before adding more. This can also be made in a blender or food processor.
Can I Use Chicken Breast?
You can use chicken breast instead of thighs. The chicken breast will need to be butterflied and sliced into two even-sized fillets. As for cooking times, fry the breast for 3 minutes on each side at the same temperature of 170.c – 340.f.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Do you have the macros for this by chance? It looks gorgeous 😍
Hey Harry! All the nutrition values are underneath the recipe card 😊.
So incredibly delicious! I’ve made this multiple times and it turns out perfect every time. It’s better than any restaurant chicken burger I’ve ever had. The smoky mayonnaise is insane. Thanks again Jack for your foolproof recipes!
Fantastic to hear. Im so glad you’ve been enjoying the recipe.