This Buttermilk Chicken Burger is crispy, juicy, spicy and bursting with flavour. Find our top tips on how to make the BEST chicken burger!
Buttermilk Chicken Burger
These chicken burgers are made with crispy seasoned chicken fillets. The chicken is soaked in buttermilk, coated in a seasoned flour and fried until golden. This makes for the most crispy, juicy and delicious chicken burger.
Chicken Breast vs Thigh
I have tried these with Chicken Thighs because I thought they would make a better burger but actually this burger tastes far better with Chicken Breast, as long as you don't over cook it!
The ULTIMATE Buttermilk Chicken Burger!
This homemade Chicken Burger vis even more satisfying, juicy and delicious than any chicken burger that you can buy. I have been making this recipe for 4 - 5 years now and it really is the BEST Chicken burger ever!
How to make the best Buttermilk Chicken Burger - Process
Pound the chicken
This is to ensure that the breast is an even thickness all over. Pounding the chicken also tenderises the meat making for a more tender burger. I cover the breast in cling film and use a rolling pin to do this.
Buttermilk the Chicken
You already know that I love to buttermilk chicken (see Buttermilk Roast Chicken. The reason for this is because it really tenderises the meat meaning juicy meat.
Marinate the chicken
The length of time you do this for is up to you. I recommend 30 minutes to over night. The longer you can manage, the better but even 30 minutes is pretty good. Just place in the fridge and take it out at least 30 minutes before you intend to use it.
Dredge
Blend the spices evenly throughout the flour and make sure the chicken is coated all over. Shake off any excess flour.
Fry the burger
Deep frying is pretty straight forward but you can take it a step further by making sure you consider these points. Heat the oil to 180C/356F. Once the chicken hits the oil the temp will drop but you want to keep it at around 165 C/300 F and get it back up to 180C/356F between batches. Make sure you use an oil with a high smoking point like vegetable/sunflower.
Fill a large pan no more than a third full with vegetable oil. Heat the oil to 180C/356F.
How long to deep fry the chicken? This will entirely depend on the thickness and size of your chicken, but as a rough guide, I tend to fry for 4 mins, then flip and continue for another 1 - 3 mins until fully golden and crisp. The internal temp of the chicken should reach 75C/165F. The chicken will continue to cook slightly once removed from the oil. Cook the chicken in batches.
Remove to a wire rack
I don't recommend placing on paper towels because this steams the chicken and makes the batter damp.
Build the burger
Crispy Onions, Salad, Sauces, Cheese, Pickles..WHATEVER you like!
If you can't find Buttermilk
Make your own by adding 1 - 1 /2 tablespoon Lemon Juice to Buttermilk and allowing ti to stand for a couple of minutes.
Tips to make the best Chicken Burger
Most of these are covered above but here is a quick reminder:
- Pound the chicken to ensure that the breast is an even thickness all over.
- Buttermilk the Chicken - to make it even more tender and juicy.
- Marinate the chicken for as long as you can.
- Remove Buttermilk Chicken Breast from fridge at least 30 minutes before you use it.
- Heat the oil to 180C/356F. Once the chicken is in the oil the temperature will drop slightly but try and keep it at around 165 C/300 F and get it back up to 180C/356F between batches.
- The internal temp of the chicken should reach 75C/165F. The chicken will continue to cook slightly once removed from the oil.
- You can sprinkle the fried chicken with a little salt once it is out of the fryer. This will draw out any final bits of moisture from the batter.
- Remove to a wire rack - to keep the chicken crisp.
- Try with The BEST Burger Buns!
A note on MSG
Many people seem to have an issue with MSG (as I once did before I read up on what it is), however it is what makes this chicken so good. It is found naturally in many foods such as Mushrooms and Cheese and it is extracted from seaweed. Although, nowadays there are other methods used. It is used by the likes of KFC, Quavers, Doritos, Pringles, Instant Noodles etc.
The reason they use it is because it gives that umami flavour that nothing else really can. There is a whole lot of misinformation out there on MSG and conflicting views but it is up to you whether you use it or not.
Note - You will need to adjust salt if adding MSG as MSG is quite salty.
More Chicken Recipes you may like:
Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta
One Pot Lemon Chicken and Thyme Orzo
Preserved Lemon, Cumin and Thyme Roast Chicken
**If you make this recipe, please rate/comment/dm us. We love to hear from you. Safira x
📖 Recipe
Buttermilk Chicken Burger
Ingredients
Buttermilk Marinade
- 4 small Chicken Breasts Boneless
- 500 ml Buttermilk
- 2 teaspoon MSG See Notes
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Granules
- ½ teaspoon Salt
- 3 Eggs
Dry Marinade
- 205 g Plain Flour
- 1 teaspoon Salt Adjust according to your taste
- 2 teaspoon MSG
- 1 ½ teaspoon Garlic Granules
- 1 ½ teaspoon Smoked Paprika
- 1 ½ teaspoon Cayenne Pepper
- 1 teaspoon Onion Powder
- ½ teaspoon Black Pepper
- ½ teaspoon White Pepper
Other
- Veg or Sunflower Oil For Frying
- Pickles
- Salad
- Cheese Slices
- Sauces
- 4 Buns
Instructions
- Pound the chicken breasts between 2 sheets of cling film to ensure they are even all over. You may need to slice the chicken breast horizontally on half to adjust thickeness first.
- Combine buttermilk, MSG, Smoked Paprika, Cayenne, Garlic, Salt and Eggs in a bowl and add the Chicken. Marinade 30 minutes to overnight.
- Add the Plain Flour to a bowl with Salt, MSG, Garlic Granules, Smoked Paprika, Cayenne Pepper, Onion Powder, Black Pepper and White Pepper. Mix through with your fingers to ensure the spices are evenly distributed throughout the flour. Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
- Fill a large pan no more than a third full with vegetable oil. Heat the oil to 180C/356F. Cook the chicken, in batches, for 4- 7 minutes turning half way, until deep golden brown.
- Remove to a wire rack and build your burger!
Notes
Tips to make the best Chicken Burger
Most of these are covered above but here is a quick reminder:- Pound the chicken to ensure that the breast is an even thickness all over.
- Buttermilk the Chicken - to make it even more tender and juicy.
- Marinate the chicken for as long as you can. Up to overnight is best.
- Remove Buttermilk Chicken Breast from fridge at least 30 minutes before you use it.
- Heat the oil to 180C/356F. Once the chicken is in the oil the temperature will drop slightly but try and keep it at around 165 C/300 F and get it back up to 180C/356F between batches.
- The internal temp of the chicken should reach 75C/165F. The chicken will continue to cook slightly once removed from the oil.
- You can sprinkle the fried chicken with a little salt once it is out of the fryer. This will draw out any final bits of moisture from the batter.
- Sauces - You can make a spiced Mayo by combining Mayonnaise with Hot Sauce, Paprika and Garlic Granules.
- Remove to a wire rack - to keep the chicken crisp.
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