Buttermilk Fried Chicken Burger (Sandwich)

3.50000 from 4 votes

Prep Time: 20

Cook Time: 10

Marinating Time: 30

Total Time: 1

Servings: People

Calories: 1313kcal

Author: Chef Jack Ovens

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 in the chicken thighs and mix to coat. Wrap tightly & 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.

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 (see notes to do it by hand).
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.

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 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 and crispy. Remove and drain over a wire rack on a baking tray or paper towels.
Toast the burger buns under the grill/broiler in the preheated oven (optional) or toast them in a pan with a splash of oil or butter or in the toaster if they fit.
Spread the mayonnaise (sauce) 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.