Crispy Chicken Burgers with Buttermilk
So delicious and seriously loaded with flavour, these crispy chicken burgers are the ultimate dinner for fried chicken lovers! Ultra-crispy chicken fillets are sandwiched between soft burger buns with crunchy lettuce, mayo and tangy homemade coleslaw. Way better than takeaway and so easy to make!
Servings: 4
Calories: 566kcal
Ingredients
- 600 grams chicken breast 2 large fillets, sliced in half lengthways
For the buttermilk marinade
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon ground black pepper ground
- 1 teaspoon paprika sweet paprika
- ½ teaspoon chilli powder or sriracha sauce. Optional.
For the chicken coating (make ahead and store in the pantry, ready to go!)
- ¾ cups self raising flour
- ⅓ cup cornflour cornstarch
- 1-1 ½ teaspoons salt
- ½ teaspoon dried thyme
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- ⅛ teaspoon ground sage
- 1 teaspoon celery salt
- 1 ½ teaspoons ground black pepper
- ½ teaspoon ground white pepper
- 1 teaspoon mustard powder
- 1 ½ teaspoons sweet paprika sweet Hungarian paprika (not hot or smoked).
- 1 ½ teaspoons garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon chilli powder optional
- 1 ½ teaspoons onion powder
For the coleslaw
- ¼ purple cabbage shredded
- 1 carrot grated
- ⅓ cup coleslaw dressing
Plus
- vegetable oil or canola oil, for frying
- 4 white burger buns or brioche rolls
- mayonnaise or smoky BBQ sauce or chilli mayo
- iceberg lettuce shredded
Instructions
For the marinade
- Slice the chicken breast lengthways (burger sized) and pat dry with a paper towel.
- Place the chicken on a chopping board and cover with baking paper. Use a mallet or rolling pin to pound the chicken to about 1cm thickness. *The height should be even to ensure even cooking.
- Mix the buttermilk and buttermilk spices together and add the chicken. Ensure the chicken is completely coated in the buttermilk mixture, then cover and refrigerate overnight, or for at least 4 hours.
For the coleslaw
- When you are almost ready to cook the burgers, mix the cabbage, carrot and coleslaw dressing together in a bowl and stir to combine. Cover and refrigerate until ready to assemble.
For the chicken
- Once the chicken has soaked overnight, remove it from the fridge and set aside.
- Mix the chicken coating ingredients together in a bowl and whisk until completely combined. *This step can be done ahead of time and the coating stored in the pantry, ready for use.
- Pick up one piece of chicken at a time and hold it above the bowl so the excess buttermilk drips off.
- One at a time, place each piece of chicken into the coating mixture and coat until thickly covered. Set aside on a plate while you coat the other pieces.
- When ready to cook, add enough oil to the pan to shallow fry the chicken. Heat the oil in the pan until it reaches 180°C/356 F. If you don't have a thermometer, test the oil by dropping a small piece of chicken coating into the pan. If it bubbles, the oil is ready.
- Place the chicken into the hot oil and cook for 3-4 minutes on one side. Use tongs to flip and cook for a further 2-3 minutes, or until the coating is golden and crispy and the chicken is completely cooked through with an internal temperature of 75°C. *Make sure the oil doesn't get too hot, or the coating will burn. (The temperature will drop to around 150-160°C when the chicken is added. Try to keep it at this temperature as the chicken cooks.)
- Place the chicken on a wire rack to rest and drain for 1-2 minutes.
To assemble the burgers
- Place a the lettuce and coleslaw on the bottom burger buns. Place the crispy chicken fillets over the top and add some mayo.
- Top with any additional fillings and the remaining top of the burger bun. Serve with fries or your favourite sides.
Notes
- Chicken breast – I recommend boneless, skinless breast fillets for their larger size, which is perfect for burgers. The chicken breasts are sliced in half, pounded and marinated to tenderise before cooking. I recommend using fresh chicken rather than frozen/thawed.
- Buttermilk – is the not-so-secret key ingredient that is essential for juicy, tender and flavoursome fried chicken. It plays multiple roles in this recipe; it tenderises and infuses the spices into the chicken before cooking. And it also helps the flour coating mixture will cling to the chicken. Store-bought or homemade buttermilk is fine.
- Let the chicken sit at room temperature for 20-30 minutes before cooking. Adding cold chicken to hot oil will make it shrink slightly and become chewy.
- Be sure to drain any excess buttermilk from the chicken before adding the flour coating. Hold each piece over the bowl and let the buttermilk drip off as much as possible. Too much will cause the flour coating to become “gummy” and not become crispy in some areas. It may also fall off the chicken in patches.
- Make a double batch of the chicken coating and keep half for next time! It makes prep so much easier.
- I recommend soaking the chicken in the buttermilk overnight, for best results. At least 4 hours is recommended, but at least one hour if you are short on time.
- Let the chicken sit on a wire rack for a few minutes to drain. Some fried food is ok to sit on paper towel, but in this case, it makes the bottom of the chicken a little soggy. We want crispy, crunchy chicken fillets here, so setting them on a wire rack above a tray to catch stray drips is the best option.
- Prep ahead – you can chop the salads (including the coleslaw ingredients) and keep them in the fridge in an airtight container for 1-2 days until ready to assemble. I recommend leaving the coleslaw dressing off until you are ready to serve. The chicken coating mixture can be made and stored in an airtight container in the pantry until you are ready to use it. And the chicken can of course be coated in the buttermilk mixture the night before, making the cooking process so much easier!
- How to tell when the chicken is done; When fried in oil at 180 C, chicken fillets 1cm in thickness will take about 3-4 minutes on one side and then a further 2-3 minutes when flipped. When the chicken is firm and the juices run clear, the chicken is cooked. If you cut the chicken at its thickest part and it is still slightly pink, it needs more time. The internal temperature of the thickest part of the chicken should reach 75C/167F before consuming.
- Please note that the nutrition information is based on the ingredients being made into 4 burgers, with one burger being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the burgers. It is also difficult to calculate the amount of oil and buttermilk absorbed by the chicken in the marinating and cooking process. I have allowed for ¼ cup of oil to be retained, but if you need a more accurate reading you can measure the amount of oil before and after cooking (obviously be careful with hot oil!).
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 566kcal | Carbohydrates: 65g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 2943mg | Potassium: 1021mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5357IU | Vitamin C: 35mg | Calcium: 170mg | Iron: 5mg