Southern Fried Chicken Burger
When it comes to takeaway, we all enjoy the luxury of having a night off from cooking. But I promise you this delicious buttermilk fried chicken burger is quick and easy to make and costs less than $5 per serving. Plus, you can feel good about using free-range chicken and simple, wholesome ingredients. And did I mention how fast it is? I bet you can whip this up in no time, even quicker than waiting for delivery!
- Total Time: 13 mins
- Serves: 4 1x
- 1 tbsp sweet paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt plus extra to serve
- 4 chicken thigh fillets
- 1 cup buttermilk
- 2 cups flour
- Oil for frying (any oil with a high smoke point such as canola, vegetable or sunflower oil)
- 4 brioche buns
- 4 slices gouda or burger cheese
- 1/4 cup pickles
- 1/4 head of oakleaf or butter lettuce
- 4 tsp whole egg mayonnaise
- Mix together the spices and salt, and sprinkle over both sides of the chicken.
- Dredge the chicken in the buttermilk, followed immediately by the flour. Shake off any excess.
- In a large, deep pan, heat the oil on medium heat (don’t be tempted to go too high with the oil, as the chicken will cook too quickly on the outside and will not be cooked on the inside. Medium–low heat is perfect).
- Cook for 4 minutes on each side or until crisp and golden.
- Drain on a paper towel.
- Sprinkle with extra salt to serve (optional).
- Assemble the burgers and serve.
MAKE AHEAD – Best made and served immediately.
LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave or a preheated 180°C fan oven for 10-15 minutes until heated through. The microwave will soften the coating, where the oven will retain some of the crispiness. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 8 mins