Crispiest Buttermilk Fried Chicken Burgers Recipe
Introduction
These crispy buttermilk fried chicken burgers offer a perfect balance of tender, juicy chicken and a crunchy, flavorful coating. Marinated in tangy buttermilk and pickle brine, then double-coated for extra crispiness, they make an irresistible meal perfect for any occasion.
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 garlic cloves. Season well with salt and black pepper, then whisk to mix. Add the chicken thighs, making sure they are fully submerged. Cover and refrigerate for 1–2 hours or overnight for best flavor.
- Step 2: In another large bowl, mix 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 crispy coating mixture.
- Step 3: Using tongs, remove a chicken thigh from the marinade, letting excess drip off. Coat the chicken thoroughly in the flour mixture, shaking off any excess. Place coated pieces on a parchment-lined tray. Repeat with all chicken thighs.
- Step 4: Heat vegetable oil in a deep, wide pan to 180°C (use a thermometer or test by dropping a cube of bread—it should brown in about 30 seconds). Gently lower the coated chicken into the hot oil without overcrowding.
- Step 5: Fry the chicken for 5–6 minutes, turning halfway through to cook evenly. Avoid moving the chicken too much early on to prevent the coating from falling off. Check that the chicken is cooked through before removing.
- Step 6: Drain the chicken on a wire rack and season with a little salt immediately. Assemble the burgers by placing chicken thighs on toasted brioche buns, topping with shredded lettuce, pickles, mayonnaise, and your choice of chilli jam or sriracha for a spicy kick.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the flour mixture.
- Substitute chicken thighs with chicken breasts if you prefer leaner meat, but thighs stay juicier.
- Letting the chicken marinate overnight intensifies the tangy flavor and improves tenderness.
- If you don’t have rice flour, cornstarch is a good alternative to help achieve crispiness.
Storage
Store leftover fried chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C for 10 minutes or in an air fryer to help retain crispiness. Avoid microwaving, as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but ensure the chicken is fully thawed and patted dry before marinating to ensure even coating and frying.
What’s the purpose of adding pickle brine to the marinade?
The pickle brine adds a subtle tang and depth of flavor while helping tenderize the chicken for a juicier result.
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Crispiest Buttermilk Fried Chicken Burgers Recipe
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 6 chicken burgers 1x
Description
This recipe delivers the crispiest buttermilk fried chicken burgers featuring 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 on toasted brioche buns with shredded iceberg lettuce, pickles, mayonnaise, and optional chili jam or sriracha for a spicy kick, these burgers combine classic flavors and textures for an irresistible meal.
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 and 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 and black pepper, to season
Frying and Assembly
- 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 each of all purpose seasoning and onion granules, beaten egg, and garlic cloves. Season the mixture generously with salt and black pepper, then whisk to fully incorporate all ingredients.
- Marinate the Chicken: Submerge the skinless, boneless chicken thighs into the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for 1 to 2 hours or overnight to deepen flavor and tenderize the meat.
- Prepare the Flour Coating: In a separate large bowl, mix together rice flour, plain flour, the remaining all purpose seasoning, and onion granules. Season with salt and black pepper to taste. Add 4 tablespoons of the reserved marinade liquid to the dry mixture and stir well; this step helps to create crispy, textured bits on the fried chicken.
- Coat the Chicken: Using tongs, lift one chicken thigh out of the marinade, letting excess drip off. Immediately dredge it into the flour mixture, pressing lightly so the coating sticks and appears shaggy. Shake off any excess flour and place the coated pieces on a plate lined with baking parchment. Repeat for all chicken pieces.
- Heat the Oil: Pour vegetable oil into a deep, wide pan to a depth that fills about one third of the pan. Heat the oil to 180°C (350°F). Test the temperature by dropping a small cube of bread into the oil; it should brown in about 30 seconds.
- Deep-Fry the Chicken: Carefully lower the coated chicken thighs into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 5 to 6 minutes, turning once halfway through to ensure even cooking, until the chicken is golden brown and cooked through. Avoid excessive movement during frying as it may cause the batter to fall off.
- Drain and Season: Remove the fried chicken from the oil and place on a wire rack to drain excess oil. While still hot, season lightly with salt.
- Assemble the Burgers: Toast the brioche buns lightly. On the bottom half of each bun, layer shredded iceberg lettuce, a fried chicken thigh, sliced pickles, and a generous spread of mayonnaise. Add chili jam or sriracha if you desire a spicy element. Top with the bun’s upper half and serve immediately.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness if time allows.
- Adjust seasoning in the flour mixture according to taste preference.
- Ensure the oil temperature remains steady at 180°C to achieve the crispiest crust without overcooking the chicken.
- Use a wire rack to drain fried chicken instead of paper towels to keep the coating crispier.
- Feel free to substitute brioche buns with your preferred bun type or bread.
- Chilli jam or sriracha are optional but recommended for an extra spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: fried chicken burger, crispy chicken burger, buttermilk fried chicken, homemade chicken burger, deep-fried chicken, chicken thigh burger
