Buttermilk Fried Chicken Burger

Buttermilk Fried Chicken Burger

4.25 from 4 votes
Course Main Course
Cuisine American, Irish
Servings 4


  • 4 chicken thighs deboned and skin removed
  • 300 ml buttermilk
  • 2 garlic cloves
  • 200 g plain flour
  • 1 tsp baking powder optional
  • 3 tsp. peri-peri spices
  • Sunflower oil for deep-frying
  • 4 bread baps
  • 8 tbsp tomato relish
  • 40 g salad leaves
  • Salt and pepper


  • In a bowl, place the butterflied chicken and add the buttermilk and garlic. Set aside for 30 minutes or overnight in the fridge, covered in cling film.
  • In the meantime, in a bowl, combine the flour with the baking powder and peri-peri spices. Season with salt and pepper.
  • Preheat a deepfat frier with sunflower oil until it reaches 160˚C or if a pieces of bread colour within 30 seconds or so.
  • Dip the marinated chicken into the seasoned flour. Toss to coat all the way around.
  • Deep again in the buttermilk and back in the flour mixture to create a thicker crispier outer crust.
  • Transfer the chicken into the hot oil and cook for 7-9 minutes until cooked through.
  • Remove from the pan and place onto a towel or kitchen paper to absorb excess oil. Season with salt and pepper.
  • Spoon some tomato relish on both side of the bread baps add some salad leave and add the crispy chicken thighs.
  • Serve immediately.
Keyword burger, chicken, Kevin Dundon

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