Ultimate Crispy Buttermilk Fried Chicken Burgers

Name: Ultimate Crispy Buttermilk Fried Chicken Burgers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 6 skinless, boneless chicken thighs; 250 ml buttermilk; 50 ml pickle brine; 1 egg; 2 clove garlic peeled and left whole; 225 g plain flour; 75 g rice flour; 2 tbsp all-purpose seasoning; 2 tbsp onion granules; 1 l vegetable oil for deep frying; 6 seeded brioche buns toasted; 1/2 head iceberg lettuce, shredded; 1 jar pickles sliced; 4 tbsp mayonnaise; 2 tbsp chilli jam or sriracha

Experience the crunchiest, most flavorful chicken burger you've ever made at home. Marinated in tangy buttermilk and pickle brine, then double-dredged for a shaggy, ultra-crispy crust, these burgers are a true comfort food masterpiece.

Servings6 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

skinless, boneless chicken thighs
6
buttermilk
250 ml
pickle brine
50 ml
egg
1
garlic peeled and left whole
2 clove
plain flour
225 g
rice flour
75 g
all-purpose seasoning
2 tbsp
onion granules
2 tbsp
vegetable oil for deep frying
1 l
seeded brioche buns toasted
6
iceberg lettuce, shredded
0.5 head
pickles sliced
1 jar
mayonnaise
4 tbsp
chilli jam or sriracha
2 tbsp

Step-by-Step Instructions

In a large mixing bowl, whisk together the buttermilk, pickle brine, 1 tablespoon of all-purpose seasoning, 1 tablespoon of onion granules, the egg, and the whole garlic cloves. Season generously with salt and black pepper. Submerge the chicken thighs in the marinade, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 1-2 hours, or ideally overnight for the most tender results.

In another large bowl, combine the rice flour, plain flour, and the remaining tablespoon each of seasoning and onion granules. Season with salt and pepper. To create extra-crispy texture, drizzle 4 tablespoons of the chicken marinade into the flour mixture and stir with a fork until small 'shaggy' clumps form. Lift a chicken thigh from the marinade, shake off the excess, and press it firmly into the flour mixture until heavily coated. Place the coated chicken on a parchment-lined tray and repeat with the remaining thighs.

Fill a deep, wide pan no more than one-third full with vegetable oil. Heat the oil to 180°C (350°F), or until a small cube of bread turns golden brown in 30 seconds. Carefully lower the chicken into the hot oil in batches. Fry for 5-6 minutes, turning halfway through, until the crust is deep golden brown and the chicken is cooked through. Avoid moving the chicken too much in the first 2 minutes to prevent the batter from falling off.