Southern Fried Chicken Burger

Buttermilk-marinated chicken thighs coated in a crispy seasoned flour, fried until golden and served on brioche buns with cheese, pickles, and mayo.

Ingredients

• 4 boneless, skinless chicken thighs (or 2 chicken breasts, halved horizontally)
• 1 tbsp sweet paprika
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt flakes
• 250 ml buttermilk
• 150 g plain flour
• 60 g cornflour (cornstarch)
• Oil for frying
• 4 brioche buns
• 4 tsp whole-egg mayonnaise
• 1/4 head lettuce, shredded
• 4 slices gouda or burger cheese
• 60 g sliced gherkins (dill pickles)
• Extra sea salt flakes

Method

1. Pound the chicken to an even 1.5 cm thickness using a mallet or rolling pin.
2. Combine paprika, onion powder, garlic powder, and salt, then sprinkle over both sides of the chicken.
3. Dip the seasoned chicken in buttermilk, then dredge in the combined flour and cornflour mixture, coating well.
4. Heat oil in a large heavy-based pan over medium-low heat. Cook the chicken for about 4 minutes per side until crisp and golden.
5. Drain on paper towel and season with extra salt.
6. Toast the brioche buns, then layer with mayo, lettuce, fried chicken, cheese, and pickles. Top with more mayo and the bun lid.

Tips

• Pounding to even thickness ensures the chicken cooks uniformly.
• Keep the oil at medium-low heat so the coating doesn’t burn before the chicken is cooked through.
• You can marinate the chicken in buttermilk for up to 24 hours for extra tenderness.
• For a lighter version, bake at 200C for 20-25 minutes instead of frying, though the texture will differ.