Buttermilk Chicken Burger

This burger is inspired by a night out I had at a nice little restaurant in town, where they served a spicy buttermilk chicken breast as part of a salad. Buttermilk use din this way was something new to me – I am only familiar with it’s use in cakes, so I decided to use this new found knowledge to create one on my favourite suppers – a chicken burger.

Whenever I order a burger, 90% of the time it’s chicken of some kind. Southern fried, breaded, battered, grilled, deep fried.

Whenever I order a burger, 90% of the time it’s chicken of some kind. Southern fried, breaded, battered, grilled, deep fried. I’m a big fan. Such a crispy piece of chicken needs some contrasting textures and flavours – the cooling slaw works wonderfully and is healthy, too while the chipotle mayo enhances the spice the chicken is coated in.


Yields: 2

2 x chicken thighs
250ml buttermilk
200g plain flour
2 tsp paprika
2 tsp cayenne pepper
1 tsp cumin
1 tsp garlic granules
salt & pepper

1/2 carrot
1/4 red cabbage
1/4 white cabbage
1/2 red onion
salt & pepper

Chipotle Mayo
2 tbsp mayonnaise
1 tsp chipotle sauce
salt & pepper

2 x Brioche buns
300ml vegetable oil

First of all, pour the buttermilk into a shallow bowl, as 1 teaspoon of the cayenne pepper, a teaspoon of paprika, the cumin and the salt and pepper. Whisk together and add the chicken thighs. Refrigerate for at least an hour.

Put the flour into a separate bowl and add the rest of the paprika and cayenne pepper. Season with salt and pepper and add the garlic granules.


For the slaw, finely alive the red onion, cabbages and carrot – you want really fine slices, like matchsticks. Pour in the natural yoghurt and season. Stir to ensure all the vegetables are coated in the yoghurt and put it in the fridge.

When you’re ready to cook, pour vegetable or sunflower oil in a pan – approx 300ml. Bring it up to 175 degrees °C. Remove the chicken from the buttermilk mixture and coat in the flour. Carefully transfer to the oil, taking care when lowering it into the oil as it will bubble vigorously. Maintain the heat of the oil around the 175°C mark and cook the chicken for 10 minutes.


While the chicken is cooking, assemble the bun – spoon a dollop of the mayo onto the base and add some red onion and lettuce if you wish. Add another dollop of the mayo of the base of the top bun. Remove the chicken from the oil, transferring it onto some kitchen paper to absorb the remaining oil.

Crown the chicken with the top bun and add some slaw to the side of the plate. Tuck in.