Buttermilk Fried Chicken Burger

This Buttermilk Fried Chicken Burger has an amazing crispy breaded coating on the outside and tender juicy chicken on the inside. If you marinate in advance this dish can be ready in under 20 minutes!

This chicken burger reminds me of my Bubbie (grandmother). Although my Bubbie was a stereotypical Jewish Grandmother who loved nothing more than cooking a large meal for her family from scratch, she also loved the breaded deep fried chicken burgers from a well known fast food chain. When my grandparents fled Europe during the Second World War they experienced extreme food insecurity which led to two things: an intense aversion to food waste, and a love of a good meal. Both my Bubbie and Zaidy were foodies in their day. Both made wonderful Ashkenazi food, but they also truly enjoyed eating out as well. I have fond memories of sitting in the food court at a local shopping mall with my Bubbie while she savoured every bite of her chicken burger. She would exclaim at the crispy coating, and how beautifully it went with the lettuce, tomatoes, mayonnaise, and soft bun. She would eat every last bite, and despite being extremely health conscious, would smile the entire time. As a result, every time I’ve ever had a fried chicken burger I’ve thought of my Bubbie. I think she’d really enjoy this one!

This delicious Buttermilk Fried Chicken Burger is the perfect combination of tender juicy chicken inside and crispy breaded coating outside. The chicken thighs are marinated in garlic, lemon and thyme ensuring that the meat inside is juicy and flavourful, then dipped in buttermilk before being dredged in seasoned flour creating a crispy coating. Like any fried food, these delicious burgers are best when served hot, straight out of the pan. I serve these beautiful burgers with tangy pickled onions, crisp lettuce, sweet tomatoes, and spicy mayonnaise. All these different flavours create a beautifully complex burger that I promise you will love. The best part of this tasty dish is it can be on your table in under 25 minutes from start to finish!

TOTAL TIME FOR BUTTERMILK FRIED CHICKEN BURGERS

• Preparation Time – 10 minutes
• Cooking Time – 10 minutes a batch (plus 1 hour marinating time)
• Total Time – 1 hour 20 minutes

INGREDIENTS FOR FRIED CHICKEN BURGERS

All the ingredients for this meal are easy to source from any local grocer.

Chicken Marinade

• 8 Chicken Thighs
• 3 Lemons, juiced
• 2 cloves Garlic, minced
• 1/4 cup Extra Virgin Olive Oil
• 2 sprigs Thyme
• 1/4 tsp Kosher Salt

Fried Chicken

• 1 cup Buttermilk
• 2 cups All Purpose Flour
• 2 tsp Kosher Salt
• 1 tsp Chili Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 1/2 cups Avocado Oil

Spicy Mayonnaise

• 1/4 cup Mayonnaise
• 1 tbsp Sriracha
• 1/2 tsp Honey

Pickled Onions

• 1 Red Vidalia Onion
• 2 Lemons

Buttermilk Fried Chicken Burger

• 8 Burger Buns
• 1 head Romaine Lettuce
• 1 Tomato

WHAT IS BUTTERMILK?

Buttermilk is fermented cow’s milk. It is thick, creamy, and has a sour undertone. It adds a depth of flavour to this fried chicken, while it’s slight acidity helps to tenderize it.

CAN I BAKE MY CHICKEN INSTEAD OF FRYING?

If you really want to bake this buttermilk chicken you could, but a lot of the appeal of this dish is the crispy fried exterior contrasted with the tender interior.

DO I HAVE TO MARINATE MY CHICKEN?

Yes. Part of the process of making this chicken so incredibly flavourful and juicy is marinating it before breading and frying it.

INGREDIENT SUBSTITUTIONS

CAN I SUBSTITUTE CHICKEN BREASTS FOR CHICKEN THIGHS?

If you wish you can substitute chicken breasts for thighs in this recipe. I prefer using thighs because they have more flavour.

CAN I USE A DIFFERENT KIND OF OIL FOR FRYING?

Absolutely. I like avocado oil because it has healthy fats, a neutral flavour, and a high smoke point. Canola oil, vegetable oil, or peanut oil would work well.

CAN I USE DRIED THYME INSTEAD OF FRESH?

Fresh thyme has a brighter, more intense flavour than dried. I would recommend using fresh if possible.

EQUIPMENT FOR BUTTERMILK FRIED CHICKEN BURGER

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Below is a list of the main equipment/kitchen tools needed to make a Buttermilk Fried Chicken Burger

• Heavy Bottomed Pan – I love my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying to making sauces. I can’t recommend it enough.

• Parchment Paper – I highly recommend lining your cookie sheets with parchment paper to ensure they don’t stick. Paper Chef is my favourite brand, and comes in a large format roll that is easy to cut to any size.

• Bowls x 2

• Juicer

• Tongs

COOKING DIRECTIONS FOR BUTTERMILK FRIED CHICKEN BURGERS

This recipe has several components, but a few tips will make crispy chicken sandwich much simpler to put together:

1. Marinate your chicken in advance for extra flavour.
2. Shake off the extra flour coating before frying.
3. Ensure the oil is hot before adding the chicken.

MAKE AHEAD/STORAGE

You can marinate the chicken in advance to save some time when preparing this meal.

This dish is best served fresh.

FINISHED DISH

Enjoy your delicious Buttermilk Fried Chicken Burger!

OTHER BURGER DISHES

Bacon Smash Burger

OTHER CHICKEN DISHES

Juicy Chicken Thigh Schnitzel

Chicken Kofta with Yogurt Sauce

Delicious Lemon White Wine Chicken

DID YOU MAKE THIS DISH?

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