Ingredients

250ml buttermilk

50ml pickle brine

2 tbsp all purpose seasoning

2 tbsp onion granules

1 egg, beaten

2 garlic cloves, peeled and left whole

6 skinless, boneless chicken thighs

75g rice flour

225g plain flour

Vegetable oil, for deep-frying

6 seeded brioche buns, toasted

½ iceberg lettuce, shredded

Pickles, sliced

Mayonnaise

Chilli jam or sriracha (optional)

Instructions

Step 1: In a large bowl, combine the buttermilk, pickle brine, 1 tbsp all purpose seasoning, 1 tbsp onion granules, beaten egg, and whole garlic cloves. Season well with salt and black pepper, then whisk to blend. Add the chicken thighs, ensuring they’re fully coated. Cover and refrigerate for 1-2 hours, or overnight for deeper flavor.

Step 2: In another large bowl, mix together the rice flour, plain flour, remaining all purpose seasoning, and onion granules. Season with salt and black pepper. Pour in 4 tbsp of the chicken marinade and stir to create a slightly wet seasoning mix.

Step 3: Using tongs, lift a chicken thigh from the marinade, shaking off excess liquid. Coat it thoroughly in the flour mixture, ensuring a shaggy, thick crust. Place coated thighs on a parchment-lined tray and repeat with the remaining pieces.

Step 4: Heat vegetable oil in a deep, wide pan to 180°C (350°F), or until a cube of bread browns in 30 seconds when dropped in.

Step 5: Carefully lower the chicken into the hot oil, cooking in batches if necessary to avoid crowding. Fry for 5-6 minutes, turning once halfway through, until golden and cooked through. Avoid moving the chicken too much early on to prevent the coating from falling off.

Step 6: Drain the cooked chicken on a wire rack and season lightly with salt. Assemble the burgers by layering chicken thighs, shredded lettuce, and pickles inside toasted brioche buns. Add mayonnaise and optional chilli jam or sriracha for a spicy kick.

Tips & Variations

For extra crunch, double dredge the chicken by dipping it back into the marinade and flour mixture before frying.

Use gluten-free flour blends if you prefer a gluten-free version, swapping both rice and plain flour accordingly.

To add more flavor, marinate the chicken overnight rather than just 1-2 hours.

Serve with a side of coleslaw or pickled vegetables for added texture and freshness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to remain juicier and more flavorful after frying. If using breasts, consider pounding them to an even thickness for consistent cooking.

What if I don’t have pickle brine?

You can substitute pickle brine with a splash of lemon juice or apple cider vinegar mixed with a little salt to add acidity and tenderize the chicken in the marinade.