Description
These Crispiest Buttermilk Fried Chicken Burgers feature juicy chicken thighs marinated in a tangy buttermilk and pickle brine mixture, coated in a seasoned flour mix, and deep-fried to golden perfection. Served in toasted brioche buns with shredded iceberg lettuce, pickles, and your favorite condiments, they offer a perfect balance of crunchy, tender, and flavorful in every bite.
Ingredients
Scale
Marinade
- 250ml buttermilk
- 50ml pickle brine
- 1 tbsp all purpose seasoning
- 1 tbsp onion granules
- 1 egg, beaten
- 2 garlic cloves, peeled and left whole
- Salt, to season
- Black pepper, to season
Chicken and Coating
- 6 skinless, boneless chicken thighs
- 75g rice flour
- 225g plain flour
- 1 tbsp all purpose seasoning
- 1 tbsp onion granules
- Salt, to season
- Black pepper, to season
To Serve
- Vegetable oil, for deep-frying
- 6 seeded brioche buns, toasted
- ½ iceberg lettuce, shredded
- Pickles, sliced
- Mayonnaise
- Chilli jam or sriracha (optional)
Instructions
- Prepare the marinade: In a large bowl, combine the buttermilk, pickle brine, 1 tablespoon all purpose seasoning, 1 tablespoon onion granules, beaten egg, and whole garlic cloves. Season generously with salt and black pepper. Whisk together until well mixed.
- Marinate the chicken: Submerge the chicken thighs fully in the marinade mixture, ensuring they are well coated. Cover the bowl and refrigerate the chicken to marinate for 1-2 hours, or ideally overnight, to develop maximum flavor and tenderness.
- Make the flour coating: In a separate large bowl, mix together the rice flour, plain flour, remaining 1 tablespoon all purpose seasoning, and 1 tablespoon onion granules. Season this dry mixture with salt and black pepper. Pour 4 tablespoons of the reserved chicken marinade into the flour mix and stir thoroughly to create a sticky batter-like coating mix that will result in extra crispiness.
- Coat the chicken: Using tongs, lift each chicken thigh out of the marinade and shake off excess liquid. Dredge the chicken into the flour mixture, pressing lightly to ensure a thick, uneven, shaggy coating. Place the coated pieces on a baking parchment-lined tray. Repeat for all chicken thighs.
- Heat oil for frying: Pour vegetable oil into a deep, wide pan so that it fills no more than one third of the pan’s depth. Heat the oil to 180°C (350°F). Test by dropping a cube of bread into the oil; it should brown within 30 seconds.
- Deep-fry the chicken: Carefully lower the coated chicken thighs into the hot oil. Fry for 5-6 minutes, turning halfway through to ensure even cooking and golden crispy crust. Avoid excessive movement early on to prevent the batter from falling off.
- Drain and season: Remove the cooked chicken from the oil and place on a wire rack to drain any excess oil. Sprinkle lightly with salt while hot to enhance flavor and texture.
- Assemble the burgers: Slice open the toasted brioche buns. Layer with shredded iceberg lettuce, a fried chicken thigh, sliced pickles, and your choice of condiments such as mayonnaise and optional chilli jam or sriracha for a spicy kick. Serve immediately and enjoy the perfect crispy buttermilk fried chicken burger.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- Ensure the oil temperature is steady at 180°C to cook the chicken through without burning the coating.
- Use a wire rack to drain fried chicken to keep the crust crispy instead of soggy.
- You can substitute plain flour with gluten-free flour to make the recipe gluten free, but textures might vary.
- The optional chilli jam or sriracha adds a spicy hit but can be omitted for a milder flavor.
- Make sure not to crowd the pan when frying chicken so the oil temperature remains consistent.
- Prep Time: 15 minutes plus 1-2 hours to overnight marinating
- Cook Time: 10 minutes
- Category: Sandwiches/Burgers
- Method: Frying
- Cuisine: American
Keywords: fried chicken burger, buttermilk fried chicken, crispy chicken sandwich, homemade chicken burger, deep fried chicken, brioche chicken burger
