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Buttermilk chicken burger recipe

Buttermilk chicken burger recipe

3 ratings

Drums and Flats' buttermilk chicken burger is stacked with onions, chillies, cheese and barbecue sauce all inside a soft pillowy brioche bun. If you want to make this recipe be sure to start it the day before to get the most tender, delicious chicken. See method

  • Serves 4
  • 25 mins to prepare, 15 mins to cook, plus overnight marinating
  • 878 calories / serving

Ingredients

  • 4 boneless, skinless chicken thighs (roughly 500g)
  • 250ml buttermilk
  • 1 tbsp rapeseed oil, plus enough for deep frying
  • 1 red onion, finely sliced​
  • 2 red chillies, finely sliced
  • 50g cornflour
  • 50g plain flour
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic granules
  • 1 tsp dried basil
  • 4 seeded brioche buns, sliced
  • 3 tbsp mayonnaise
  • ½ iceberg lettuce, finely sliced
  • 3 tbsp barbecue sauce
  • 4 slices Gouda cheese

For the chicken seasoning

  • 1 tsp white pepper
  • 1 tsp cayenne pepper
  • 3 tsp onion powder
  • 3 tsp garlic granules
  • 2 tsp fine sea salt
  • 3 tsp dried basil
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3670kj
    878kcal
    44%
  • Fat

    48g 69%
  • Saturates

    12g 62%
  • Sugars

    15g 16%
  • Salt

    3g 49%

of the reference intake
Carbohydrate 69.5g Protein 41.7g Fibre 4.7g

Method

Drums and Flates 155x255

  1. In a large bowl, mix the chicken seasoning until well combined then stir in the chicken to evenly coat. 
  2. Once seasoned, add the buttermilk, making sure the thighs are well covered. For the best results, leave overnight, but if this is not possible, leave to marinate for a minimum of 2-4 hours. Allow the chicken thighs to get to room temperature before cooking. 
  3. When you are ready to cook, add 1 tbsp of oil to a pan over a medium heat then add the red onion and chillies and allow them to cook down and soften. This should take 6-8 mins. 
  4. Mix the corn flour, plain flour, cayenne pepper, onion powder, garlic granules and dried basil together until well combined. 
  5. Fill a deep-set frying pan, or cast-iron skillet fill with 10cm of oil and heat to 165°C. You can also use a deep fryer for optimal temperature control. 
  6. One by one, coat each thigh in the flour, making sure the thigh is fully floured. Leave on a wire rack while you flour each thigh. 
  7. Gently place the thigh in the oil by laying it into the oil away from you. If using a pan or cast-iron skillet, cook on each side for 5-6 mins. If using a deep fryer, cook for 6-8 mins. 
  8. You can use a food probe to check the thigh is cooked all the way through. You should aim for 87°C-90°C to know it’s cooked. If you don’t have a probe, use a skewer to pierce the meat to check that the juices run clear. If juices are still pink, cook for a few mins more. Once cooked, leave to rest on a rack. 
  9. Heat the grill to medium and toast the buns until golden. 
  10. Now build the burger. Add mayo on the bottom bun, then add shredded lettuce. Place the chicken on top, and then the onions and chillies. Top with a generous dollop of barbecue sauce and then place a slice of Gouda on top. 
  11. Leave under the grill for 1-2 mins to allow the cheese to melt. 
  12. Place the top bun on and enjoy.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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