Fried Buttermilk Chicken Burger With Sriracha Slaw
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!
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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