Description

These next level chicken burgers feature tender chicken breasts marinated in a buttermilk and spice brine, coated in a crispy seasoned flour mix, then deep-fried to golden perfection. Served with spicy mayo, melted cheese, and crunchy gherkins on toasted brioche buns, they deliver a flavorful and juicy burger experience ideal for a weekend feast or casual meal.

Ingredients

Scale

Chicken and Marinade

2 large chicken breasts
500ml buttermilk
3 tbsp pickle juice from the gherkin jar
2 tbsp smoked paprika
2 tsp garlic granules
½ tsp chilli powder
½ tsp black pepper
1 tsp dried oregano
1 tsp salt (divided)

Coating

150g plain flour
150g cornflour
Rest of the spice mix (approx. 2/3 from the initial mixture)
1 tsp salt (for the coating)

For Frying

Sunflower oil, for deep-frying (enough to fill 5cm depth in the pan)

Sauce and Assembly

6 tbsp mayonnaise, plus extra for spreading on buns
1–2 tbsp hot sauce (buffalo hot sauce recommended)
4 slices burger cheese
4 brioche burger buns
4 medium gherkins, sliced lengthways

Instructions

Make the spice mix and brine: Combine the smoked paprika, garlic granules, chili powder, black pepper, and dried oregano in a small bowl to create the spice mix. In a separate container, whisk together the buttermilk, pickle juice, 1 teaspoon of salt, and one-third of the spice mix until thoroughly combined to form the brine.
Prepare the chicken: Cut each chicken breast into two pieces, slicing about two-thirds up from the thinner end to create one thin and one plump piece per breast. Place each piece between two sheets of baking parchment and gently flatten to about 2cm thickness using a rolling pin.
Marinate: Submerge the flattened chicken pieces into the buttermilk brine. Cover and refrigerate for at least 4 hours, and up to 24 hours for maximum tenderness and flavor.
Prepare the coating and sauce: In a shallow dish, combine the plain flour, cornflour, remaining two-thirds of the spice mix, and 1 teaspoon of salt. Separately, mix the mayonnaise with hot sauce to taste to create the spicy mayo sauce, then set aside.
Heat the oil: Fill a deep saucepan or deep-fat fryer with sunflower oil to a depth of approximately 5cm. Heat the oil to 175°C (or test by dropping a small piece of bread in – it should turn golden quickly).
Coat and fry chicken: Remove a piece of chicken from the brine, letting excess drip off. Dredge thoroughly in the seasoned flour mixture to coat well. Using tongs, carefully lower the chicken into the hot oil. Fry for around 5 minutes until each side is deeply golden and crispy. Drain on kitchen paper. Immediately place a slice of cheese on the hot chicken and keep warm on a rack in a low oven while frying the remaining pieces.
Toast the buns: Split the brioche buns and spread the cut sides with a little mayonnaise. Toast in a large frying pan over medium heat until golden and crisp.
Assemble the burgers: Spread the bottom halves of the buns with the spicy mayo sauce, add the fried chicken topped with melted cheese, and layer with gherkin slices. Spread more sauce on the cut side of the top buns, then close the burgers. Serve immediately with napkins for a delicious experience.

Notes

Flattening the chicken ensures even cooking and a juicy interior with a crispy crust.
The buttermilk marinade tenderizes the chicken and infuses it with the spice mix.
Maintain oil temperature to avoid greasy, undercooked chicken.
Keep cooked chicken warm in a low oven to allow cheese to melt and preserve crispiness.
Adjust hot sauce quantity according to your preferred spice level.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: chicken burgers, fried chicken, buttermilk marinade, spicy mayo, brioche buns, crispy chicken burger