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Fried Buttermilk Chicken Burger With Sriracha Slaw

If you’re looking for the ultimate fried buttermilk chicken burger, this recipe won’t disappoint. Marinated chicken coated in a special seasoned flour and fried to perfection. This crispy southern fried chicken burger is then topped with a homemade Sriracha mayo in toasted Brioche Buns. 

A hand is holding a buttermilk chicken burger over the top of another that is sat on a wooden board.

What Makes This Recipe Great!

  • Moist Chicken Pieces with a Crispy Coating – Marinating the chicken in the buttermilk mixture will give you tender chicken with a special blend of seasoned flour to create the crispy coating.
  • The Perfect Combination – Combining the crispy chicken with the colourful Sriracha ‘slaw, makes for a combination that beats the rest!
  • Freezer Friendly – Want to save a little time? The marinated chicken can be frozen before coating in the seasoned flour. Good for meal prepping to save on time the next time you are craving a delicious chicken burger.

About This Recipe – In More Detail

If you crave a loaded chicken burger, flavoured with a mixture of secret herbs and spices (or soon to be secret no more!) you’re going to love this recipe! I use a buttermilk marinade that is left overnight before being coated in a unique flour mixture and fried. 

The secret to a crispy chicken burger recipe has to be what goes into the flour. We combine our all-purpose flour with two more special ingredients that make the crispy coating stand out from the crowd. Those special ingredients are baking powder and cornflour. Adding these simple ingredients to the seasoned flour mixture gives you a super crispy coating for the best results, that’s fried until golden brown and served up in burger form that’ll rival anything you can order in a restaurant or fast food place. The whole family will love it!

My homemade spicy coleslaw flavoured with Sriracha sauce, gives this crispy chicken sandwich a little kick of that hot sauce flavour. Top it all off with some creamy melted cheese and you’re about to find your new favourite chicken burger recipe right here! Serve it up with some spicy Peri Peri fries, sweetcorn ribs or these tomato potatoes and you have a main course great for movie nights, game days and fake-out dinners!

And, if you love burgers go check out my Smashed Turkey Burger, Loaded Nacho Burger or this Butterfly Chicken Burger next!

A hand is holding a finished buttermilk chicken burger next to one that is open and sat on a wooden board. Burger fillings and ingredients are surrounding the burgers.

Equipment Needed

  • Large Mixing Bowl: A large bowl is used for combining the seasoning for the chicken marinade and for coating the chicken thighs with buttermilk.
  • Bowls for Coleslaw Ingredients: Used for separately mixing red cabbage, grated carrot, and preparing the coleslaw dressing before combining them.
  • Shallow Dish or Plate: Used for dredging and coating the marinated chicken thighs in the seasoned flour mixture before frying.
  • Large Saucepan/Dutch Oven: A heavy pan is essential for heating and frying the chicken thighs in vegetable oil.
  • Meat Thermometer: Utilized to ensure the oil reaches and maintains the correct frying temperature (around 170°C or 340°F) and to check the internal temperature of the fried chicken (75°C or 165°F).
  • Wire Rack and Paper Towels/Kitchen Paper: Used to drain excess oil from the fried chicken pieces after frying, maintaining their crispiness. Place the paper towel underneath to catch excess oil. 
  • Toaster or Grill Pan: For lightly toasting the burger buns before assembling the burgers, adding a nice texture and flavour.

Ingredients

Marinade Ingredients

A labelled ingredients photo containing everything for the initial buttermilk marinade and the chicken thighs.

Seasoned Flour Dredge Ingredients

A labelled photo of all the ingredients needed for the seasoned flour dredge.

Sriracha Coleslaw Ingredients

A labelled photo with all the ingredients needed to make Sriracha Coleslaw.

Chicken Burger Ingredients

A labelled photo with the rest of the chicken burger ingredients.
  • Skinless, Boneless Chicken Thighs: For making the fried chicken patties.
  • Dried Rosemary, Thyme, Oregano, and Sage: Combined with spices to create the flavourful seasoning for the chicken marinade.
  • Smoked Paprika, Cayenne Pepper, Black Pepper, Salt: Seasonings to enhance the flavour of the chicken marinade and flour coating.
  • Buttermilk: Used as a marinade to tenderise the chicken and infuse it with flavour.
  • Flour, Cornflour (Corn Starch), Baking Powder: Ingredients for the flour coating, contributing to the crispy texture of the fried chicken.
  • Garlic Powder, Onion Powder: Enhancing the savoury element of the flour coating.
  • Vegetable Oil: Used for frying the chicken until golden and crispy.
  • Red Cabbage, Carrot: Ingredients for making the Sriracha coleslaw, adding colour and crunch.
  • Mayonnaise, Lemon Juice, Apple Cider Vinegar: Components of the coleslaw dressing, providing creaminess and tanginess.
  • Sugar, Black Pepper, Salt: Seasonings for balancing and enhancing the flavours in the coleslaw.
  • Sriracha Sauce: Adds a spicy kick and flavour to the coleslaw.
  • Brioche Burger Buns, Burger Cheese, Yellow Mustard, Mayonnaise: Components for assembling the chicken burger with toppings and condiments.

Additions and Substitutions

Substitutions:

  • Chicken Thighs: Can be replaced with boneless chicken breasts for a leaner option.
  • Buttermilk: Substitute with plain yogurt or a mixture of milk and lemon juice/vinegar for a similar tenderising effect.
  • Red Cabbage: Green cabbage, purple cabbage or a mix of different coloured cabbages can be a substitute.
  • Lemon Juice: You can use lime juice instead.
  • Mayonnaise: Greek yogurt or a dairy-free mayo alternative for a lighter option in the coleslaw.
  • Sriracha Sauce: Substitute with hot sauce or chili paste based on personal preference and spice level.
  • Vegetable Oil: ​Peanut Oil or Sunflower Oil can also be used. As can any frying oil that can withstand a high heat. 
  • Burger Buns: If you don’t want to use Brioche buns you can choose regular burger buns instead. Or, try making your own Portuguese Burger Buns or these Burger Buns without Butter.

Additions:

  • Fresh Herbs: Chopped parsley or cilantro can add freshness to the coleslaw or marinade.
  • Red Onion: ​Add this to the coleslaw if you prefer a coleslaw with onion. 
  • Pickles: Sliced pickles or pickle chips can be a tasty addition to the assembled burger.
  • Avocado: Sliced avocado or guacamole can enhance the burger’s creaminess and flavour.
  • Lettuce and Tomato: Classic burger toppings that add freshness and texture to the final dish.
  • Hot Sauce: For those who prefer an extra kick, drizzle hot sauce over the assembled burger.
  • Cheese Varieties: Experiment with different cheese options like cheddar, pepper jack, or Swiss for varied flavours.

Step-By-Step Guide – How To Make Fried Buttermilk Chicken Burger

For the Buttermilk Marinade:

  • Step 1: Seasoning Mixture:
    • Combine rosemary, thyme, oregano, sage, paprika, cayenne pepper, black pepper, and salt in a large bowl. Mix well.
  • Step 2: Coat Chicken:
    • Thoroughly coat the chicken thighs with the seasoning mixture, ensuring even coverage.
  • Step 3: Buttermilk Bath:
    • Pour buttermilk over the seasoned chicken, ensuring each piece is coated. Cover the bowl and refrigerate for at least 6 hours or overnight.
A glass dish with the seasoning ingredients inside in small piles.
A glass bowl containing the mixed seasoning for the chicken.
A glass bowl containing chicken thighs coated in a seasoning mix.
A hand is holding a glass dish containing chicken thighs in buttermilk. The dish is covered with clingfilm.

For the Flour Coating:

Coleslaw Preparation:

  • Step 6: Coleslaw Ingredients:
    • Finely slice the red cabbage and grate the carrot. Combine in a bowl.
  • Step 7: Coleslaw Dressing:
    • Mix mayonnaise, lemon juice, apple cider vinegar, sugar, black pepper, salt, and Sriracha sauce. Pour over the cabbage-carrot mix, coat well. Refrigerate for at least 2 hours or overnight.
A white bowl containing sliced red cabbage and grated carrot mixed together.
An overhead view of a white bowl containing the coleslaw dressing ingredients before being mixed together.
A hand is using a spoon to stir the Sriracha coleslaw dressing ingredients together in a white bowl.
A hand is using a spoon to mix the coleslaw dressing into the cabbage-carrot mix.
  • Step 4: Flour Mixture:
    • Mix flour, cornflour, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a shallow dish.
  • Step 5: Dredging Chicken:
    • Coat each marinated chicken piece in the seasoned flour, shaking off excess coating. Place onto a plate.
A rectangle glass dish containing all the ingredients for the seasoned flour mixture before being mixed together.
A hand is using tongs to dip the chicken thighs into the flour mixture to coat it fully. Next to this is an already coated piece of chicken on a white plate.

Frying and Assembling:

  • Step 8: Heating Oil:
    • Heat vegetable oil in a large saucepan to around 170°C (340°F).
  • Step 9: Frying Chicken:
    • Fry the coated chicken pieces in hot oil for about 5 minutes on each side until golden brown and reaching an internal temperature of 75°C (165°F). Drain excess oil on a wire rack with paper towels underneath.
  • Step 10: Burger Assembly:
    • Lightly toast each burger bun. Combine mayonnaise with mustard, spread it on the bottom half of each bun.
  • Step 11: Assembling Burgers:
    • Place a fried chicken piece on the sauced bun, followed by a slice of burger cheese. Spoon the prepared coleslaw over the chicken. Finally, cover each burger with the top half of the bun and serve immediately.
An overhead view of a saucepan filled with hot oil that is bubbling as it fries a chicken thigh. To the left is a plate ready to fry. And, on the right is a piece of fried chicken on a wire rack that is sat above a paper kitchen towel.
A hand is spreading the base of a burger bun with mixed mustard and mayonnaise. The burger ingredients surround the bun ready to use.
A hand is using tongs to place a piece of chicken on the base of a burger bun.
An open burger that has been topped with cheese and Sriracha coleslaw on a wooden board, surrounded by ingredients.

FAQ

Can I use chicken breasts instead of chicken thighs?

Yes, boneless chicken breasts can be used as a leaner alternative to thighs.

How can I prevent the chicken from becoming soggy after frying?

Place the fried chicken on a wire rack with paper towels to drain excess oil and maintain crispiness.

Is there a way to reduce the spiciness of the Sriracha coleslaw?

Adjust the spice level by adding less Sriracha sauce or substituting it with a milder hot sauce according to your preference.


Pro Tips and Guidance

  • Marinating Time: For the juiciest and most flavourful chicken, marinate it for at least 6 hours or overnight in the buttermilk mixture. This tenderises the meat and infuses it with flavour.
  • Even Coating: Ensure the chicken pieces are evenly coated with the seasoned flour mixture. This ensures a crispy exterior when frying.
  • Oil Temperature: Maintain the oil at the correct temperature (around 170°C or 340°F) throughout frying. This ensures the chicken cooks evenly and becomes crispy without absorbing too much oil.
  • Drain Excess Oil: After frying, place the cooked chicken pieces on a wire rack with paper towels underneath to drain excess oil. This helps to keep the chicken crispy.
  • Coleslaw Refrigeration: Allow the coleslaw to rest in the fridge for a minimum of 2 hours or overnight. This enhances the flavours as it melds together, making it tastier.
  • Toasting the Buns: Lightly toast the burger buns before assembling the burgers. This adds texture and prevents the buns from becoming soggy.
  • Assembly Order: Layer the burger components strategically. Start with the sauce on the bottom bun to prevent it from making the bread soggy. Then, add the chicken, cheese, coleslaw, and finally, the top bun.
  • Internal Chicken Temperature: Ensure the fried chicken reaches an internal temperature of 75°C (165°F) to guarantee it’s fully cooked and safe to eat.

A front view of a buttermilk chicken burger sat on a wooden board. In the background there is a stack of four burger buns and some sriracha coleslaw..

Storage

Storage:

  • Marinated Chicken: Before coating the chicken with the seasoned flour mixture, it’s possible to freeze the marinated chicken thighs for up to 2-3 months. Place them in an airtight container or freezer bag to prevent freezer burn.
  • Cooked Chicken: Store any leftover cooked chicken burgers in an airtight container in the fridge for up to 1-2 days. Ensure they’re properly cooled before storing to maintain their texture.

Reheating:

  • Fried Chicken: To retain its crispiness, it’s best to reheat fried chicken in a preheated oven at 170°C/350°F for about 10-15 minutes. Alternatively, you can use an air fryer to reheat them, maintaining their texture.

Freezing:

  • Uncoated Marinated Chicken: Freezing the marinated chicken without the seasoned flour coating helps preserve the meat’s freshness. However, avoid freezing the chicken after it’s been coated as the flour coating might become soggy when thawed and cooked.
  • Frozen Fried Chicken: The breading on fried chicken tends to lose its crispiness when frozen and thawed due to moisture, which is why freezing isn’t the best option for maintaining the quality of this dish.

Defrosting:

  • Thawing and Cooking: Thaw the marinated chicken overnight in the fridge before proceeding with the coating and frying process as per the original recipe.

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A front view of a Buttermilk chicken burger sat on a wooden board.

Fried Buttermilk Chicken Burger With Sriracha Slaw

5 from 6 votes
The ultimate fried chicken burger that has been tenderized in buttermilk before being coated in seasoned flour and fried until golden brown. I have combined delicious fried chicken thighs with homemade Sriracha 'slaw together in a brioche burger bun. This recipes gives you restaurant quality chicken burgers without having to leave the house!
Print Recipe Pin Rate Save
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Marinating Time: 6 hours
Total Time: 6 hours 50 minutes
Servings: 3
Calories: 940kcal

Ingredients
 
 

For the Buttermilk Marinade

  • 4 Skinless, Boneless Chicken Thighs
  • 0.5 tsp Dried Rosemary
  • 0.5 tsp Dried Thyme
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Sage
  • 1 tsp Smoked Paprika
  • 0.25 tsp Cayenne Pepper
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 300 ml Buttermilk

For the Flour

  • 1 Cup Plain Flour, All Purpose Flour
  • 0.3 Cup Cornflour
  • 1 tsp Baking Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 tsp Pepper
  • Vegetable Oil (About 500ML-1L), for frying

For the Sriracha Coleslaw

  • 80 g Red Cabbage
  • 1 Large Carrot
  • 0.5 Cup Mayonnaise
  • 1 tsp Lemon Juice
  • 0.5 tsp Apple Cider Vinegar
  • 1 tsp Sugar
  • 0.5 tsp Black Pepper
  • 0.5 tsp Salt
  • 1 tbsp Sriracha Sauce

For the Rest of the Burger

  • 4 Burger Buns
  • 4 Slices Burger Cheese
  • 2 tsp Yellow Mustard
  • 4 tsp Mayonnaise

Instructions

  • Combine rosemary, thyme, oregano, sage, paprika, cayenne pepper, black pepper, and salt in a large bowl. Mix well.
  • Coat the chicken thighs thoroughly with the seasoning mixture, ensuring they are evenly covered.
  • Add buttermilk to the seasoned chicken, making sure each piece is coated. Cover the bowl and refrigerate for at least 6 hours or overnight.
  • Prepare the Coleslaw. Finely slice the red cabbage and grate the carrot. Mix them in a bowl.
  • In another bowl, combine mayonnaise, lemon juice, apple cider vinegar, sugar, black pepper, salt, and Sriracha sauce. Pour this mixture over the cabbage and carrot, ensuring it's well coated. Refrigerate for at least 2 hours or overnight.
  • Mix flour, cornflour, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a large shallow dish.
  • Dredge each marinated chicken piece in the seasoned flour, shaking off excess coating. Place the pieces onto a plate.
  • Heat vegetable oil in a large saucepan to around 170°C (340°F).
  • Fry the coated chicken pieces in the hot oil for approximately 5 minutes on each side until they turn golden brown and reach an internal temperature of 75°C (165°F).
  • Once fried, place the chicken pieces on a wire rack with paper towels underneath to drain excess oil.
  • Slice and toast each burger bun lightly.
  • Combine mayonnaise with mustard and spread it on the bottom half of each bun.
  • Place a fried chicken piece on top of the sauce, followed by a slice of burger cheese.
  • Spoon the prepared coleslaw over the chicken.
  • Finally, cover each burger with the top half of the bun and serve immediately.

Recipe Notes

  • Even Coating: Ensure chicken pieces are evenly coated for a crispy exterior when frying.
  • Toasting the Buns: Lightly toast burger buns for texture and to prevent sogginess.
  • Assembly Order: Layer burger components strategically to prevent bun sogginess. Start with sauce, then chicken, cheese, coleslaw, and the top bun.
  • Internal Chicken Temperature: Ensure fried chicken reaches 75°C (165°F) for complete cooking and safety.

Nutrition Estimate

Calories: 940kcal | Carbohydrates: 88g | Protein: 44g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 3862mg | Potassium: 867mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5431IU | Vitamin C: 22mg | Calcium: 348mg | Iron: 7mg

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