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+ servings
Buttermilk Chicken Burger on a small stool

Buttermilk Chicken Burger

Safira
This Buttermilk Chicken Burger is crispy, juicy, spicy and bursting with flavour with top tips on how to make the BEST chicken burger!
5 from 2 votes
Course Chicken, Dinner, Lunch
Cuisine American, british
Servings 4
Calories 586 kcal

Ingredients
  

Buttermilk Marinade

  • 4 small Chicken Breasts Boneless
  • 500 ml Buttermilk
  • 2 tsp MSG See Notes
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Garlic Granules
  • ½ tsp Salt
  • 3 Eggs

Dry Marinade

  • 205 g Plain Flour
  • 1 tsp Salt Adjust according to your taste
  • 2 tsp MSG
  • 1 ½ tsp Garlic Granules
  • 1 ½ tsp Smoked Paprika
  • 1 ½ tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • ½ tsp Black Pepper
  • ½ tsp 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.

A note on MSG

Many people seem to have an issue with MSG (as I once did), however it is what makes this chicken so good. 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. It is up to you if you use it. I rarely use it myself but for recipes like this, I think it is the thing that gives the flavour that you expect from a really good chicken burger.

Note - You will need to adjust salt if adding MSG as MSG is quite salty.

If you can't find Buttermilk 

Make your own by adding 1 - 1 /2 tbsp Lemon Juice to Buttermilk and allowing ti to stand for a couple of minutes. 

Nutrition

Calories: 586kcalCarbohydrates: 49gProtein: 62gFat: 14gSaturated Fat: 5gCholesterol: 281mgSodium: 1316mgPotassium: 1181mgFiber: 3gSugar: 7gVitamin A: 1588IUVitamin C: 4mgCalcium: 181mgIron: 4mg
Keyword Buttermil chicken burger, Chicken Burger, kfc burger
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