This flavourful & crispy Buttermilk Chicken Burger is made with tender seasoned chicken breast. Served on a toasted bun with delicious toppings!
The default recipe makes 4 burgers
for the chicken…
- 2 large chicken breasts (around 200g each), sliced in half across the length so you have 2 flatter pieces (see note 1)
- 300ml buttermilk (see note 2)
- 100g plain/all-purpose flour
- 100g cornflour/corn starch
- 1 tbsp garlic powder
- 2 tsp smoked paprika (see note 3)
- 1 tsp salt
- 1 tsp pepper
- 500ml oil (vegetable or rapeseed/canola)
for the garlic mayo…
- 4 tbsp mayo
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 4 soft burger buns
- 4 cheese slices such as Emmental, Gruyere or Swiss (see note 4)
- 4 thick slices of tomato
- 1 red onion, skin removed and cut into rounds down the length.
- In a large bowl, pour the buttermilk over the chicken and turn the pieces to coat them. Place in the fridge for at least 30 minutes, or up to 1 day (see note 5)
- Mix the flour ingredients together and turn the pieces of chicken in the flour until they are fully covered.
- Add the oil to a deep frying pan over medium heat. You want the oil to be around 2cm/1/2″ deep. Bring the oil to 180C/350F, if you don’t have a kitchen thermometer then add a small piece of batter to the pan and if it fizzes gently then the temperature is about right.
- Gently fry the chicken for 10 minutes, until cooked through and golden brown on the outside. When making multiple burgers, work in batches so you don’t overcrowd the pan.
- Use heatproof tongs to transfer the chicken to a wire rack and place a piece of cheese over each. Leave for 5 minutes.
- While the chicken is resting, make the mayo by whisking together all the ingredients.
- Prepare the burgers by adding a couple of pieces of lettuce to the bottom bun and a slice of tomato. Place the chicken on top followed by the onion and the garlic mayo.
- If your chicken breasts are small then you can alternatively place them between two pieces of cling film and bash them with a rolling pin to flatten them out.
- If you can’t find any buttermilk then you can make your own by using 3 parts sour cream mixed with 1 part milk. Or you can use kefir instead.
- If you want a bit of a kick to the burger then use hot paprika or add some cayenne pepper.
- Choose any type of cheese that will melt easily when placed on the chicken.
- The buttermilk actually helps to tenderise the chicken, so leaving the chicken marinading in the buttermilk overnight helps you achieve a super tender and delicious burger.
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Fry
- Cuisine: American
- Serving Size: 1
- Calories: 670
- Fat: 45g
- Carbohydrates: 36g
- Protein: 32g
Keywords: burger, chicken, buttermilk, fried, indulgent