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Fried Chicken Sandwich
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5 from 1 vote

Crispy Chicken Fillet Burger

Make the tastiest chicken fillet burger at home with juicy and perfectly crispy buttermilk fried chicken coated in a super flavourful batter.
Prep Time10 minutes
Cook Time20 minutes
Marinading time4 hours
Course: Main Course
Cuisine: American, British
Servings: 4
Calories: 808kcal
Author: Helen

Equipment

Ingredients

Buttermilk Marinade:

  • 4 chicken thighs boneless and skinless (Note 1)
  • 200 ml buttermilk
  • 1 tsp salt

Breading:

  • 150 g plain/all-purpose flour
  • 4 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp white pepper
  • 1 tsp salt

For frying:

  • 1 liter vegetable or sunflower oil

BBQ mayo:

  • 4 tbsp barbecue sauce
  • 4 tbsp mayonnaise
  • 2 tsp honey
  • 2 tsp Vinegar

To serve:

  • 4 burger buns (Note 2)
  • Pickles - such as gherkins and pickled onions
  • Lettuce leaves
US Customary - Metric

Instructions

  • Tenderise the chicken thighs by pounding them with a meat tenderiser or rolling pin.
  • Place the buttermilk into a large bowl, stir in the salt and add the chicken thighs. Leave to marinade for 4-24 hours if you can (or at least 30 minutes if you can't).
  • Combine the barbecue mayo ingredients in a small bowl.
  • Place the flour into a bowl and stir in the remaining breading ingredients. (smoked paprika, onion powder, garlic powder, mustard powder, white pepper and salt).
  • Put the chicken thighs into the bowl one by one, ensure they are thoroughly coated in the flour mix on all sides and set aside.
  • Add the oil to a Dutch oven or large saucepan and heat to 180°C or 360°F. Add the first chicken thigh and fry for 3-4 minutes until it is golden and crisp. (Notes 3,4 & 5)
  • Set aside onto a wire rack or kitchen paper when done and repeat the process with the remaining chicken thighs. (Note 6)
  • Assemble the burgers. Toast the burger buns (Note 7) and spread barbecue mayo onto both halves of each bun then add lettuce, a piece of fried chicken, gherkins and pickled onion.

Notes

  1. Chicken: You can use breast but it won't be as juicy and succulent.
  2. Burger buns: A classic seeded burger bun is my go-to. I tested the recipe with brioche and found its sweetness a little jarring with the savouriness of the fried chicken.
  3. Checking the oil is ready: I strongly advise using a deep-frying thermometer to ensure the oil has reached 180°C or 360°F before you add the chicken. If you don't have one, drop a breadcrumb into the oil. If it sizzles up then you can start frying, but if it sinks to the bottom the oil isn't hot enough yet.
  4. Frying the chicken: Be careful not to overcrowd the pan. Fry the chicken in batches if you need to.
  5. Checking doneness: Chicken is cooked when it reaches 75°C or 165°F. Use a meat thermometer to check or cut into a piece to check it is white and opaque in the middle.
  6. Keeping the cooked chicken warm: If you are not planning to serve straight away or are making a larger quantity, you can place the fried chicken in the oven heated to 80°C or 175°F.
  7. Toasting the burger buns: Place the burger buns under the grill or use a hot griddle to toast.

Nutrition

Serving: 1 burger | Calories: 808kcal | Carbohydrates: 66g | Protein: 29g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 629mg | Potassium: 505mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1221IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 5mg