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Buttermilk Fried Chicken Burger (Sandwich)

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3.80000 from 5 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 1 hour
Calories: 1313kcal
Servings: 4 People

Ingredients

Chicken Marinade

  • 4 - Chicken Thigh, Boneless & Skinless
  • 1 Cup (250ml) - Buttermilk
  • 1 Tbsp (20ml) - Sriracha Sauce (Hot Sauce)
  • 1 tsp (2.5g) - Garlic Powder
  • 1 tsp (2.5g) - Onion Powder
  • 1 tsp (2.5g) - Smoked Paprika
  • Seasoning To Taste

Flour Mix

  • 1 ½ Cups (225g) - Plain (All-Purpose) Flour
  • 3 Tbsp (35g) - Corn Flour (Starch)
  • 1 tsp (2.5g) - Smoked Paprika
  • 1 tsp (2.5g) - Onion Powder
  • 1 tsp (2.5g) - Garlic Powder
  • 1 tsp (2.5g) - Celery Salt

Mayonnaise (Sauce)

  • 200ml (200g) - Olive Oil (NOT Extra Virgin Olive Oil)
  • 1 - Large Whole Egg
  • 1 ½ tsp (15ml) - White Vinegar or Lemon Juice
  • 1 tsp (10g) - Dijon Mustard

Add-ins

  • 1 Tbsp (20g) - Tomato Ketchup
  • 1 Tbsp (20g) - Worcestershire Sauce
  • 1 Tbsp (20ml) - Horseradish
  • 1 tsp (2.5g) - Smoked Paprika
  • 1 tsp (2.5g) - Garlic Powder
  • Seasoning To Taste

Burger Buns, Fillings & Oil

  • 4 - Brioche Buns, Toasted
  • 2 - Tomatoes, Thinly Sliced
  • Dill Pickles (Optional), Thinly Sliced
  • Lettuce, Washed
  • Seasoning To Taste
  • 1 ½ Litres (1500ml) - Canola, Sunflower or Vegetable Oil

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 in the chicken thighs and mix to coat. Wrap tightly & marinate in the fridge for 30 minutes, up to 24 hours.
    Marinate Chicken
  • In a clean bowl, add all the flour mix ingredients and mix to combine. Set aside.
    Flour Mix

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 (see notes to do it by hand).
    Mayonnaise
  • 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.
    Mayonnaise Add Ins

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 oven to 180°c - 350°f (optional).
    Heat Oil
  • Place the marinated chicken into the flour mix and dredge well to completely cover, doing this in batches. Place on a plate.
    Flour Chicken
  • 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.
    Buttermilk Fired Chicken Burger (Sandwich) Fry
  • 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.
    Toast Buns
  • 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.
    Buttermilk Fired Chicken Burger (Sandwich) Serve
Calories 1313kcalCarbohydrates 109gProtein 45gFat 79gSaturated Fat 21gPolyunsaturated Fat 7gMonounsaturated Fat 39gTrans Fat 1gCholesterol 304mgSodium 1650mgPotassium 1274mgFiber 8gSugar 11gVitamin A 16390IUVitamin C 28mgCalcium 265mgIron 8mg