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
