These Southern Fried Chicken Burgers are an absolute favourite at our place. Truly crispy fried chicken, marinated in buttermilk and spices, topped with cheese, pickles, fresh lettuce and a big dollop of mayo on a brioche bun is everything we need on a night in and more. The buttermilk tenderises the chicken and adds a slightly tangy flavour, and the cornflour (cornstarch) helps to create that amazing, bubbly, crispy coating that we’re all after. I use gouda cheese as I love its nutty, caramel-like flavour, but burger or American cheese work just as well. Also, although the sweetness of brioche buns takes these burgers to another level, you can use other burger buns if you can’t source brioche.
Can I use chicken breast instead of thighs?
Yes! You can use 2 boneless, skinless chicken breasts, sliced in half horizontally to form 4 thinner steaks, then proceed with the recipe.
What type of oil is best for frying?
A high smoke-point, neutral-flavoured oil, such as canola (rapeseed), vegetable, sunflower, or rice bran oil is best for frying, but a good-quality extra-virgin olive oil can also be used. Check out the recipe for details.
Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 200°C (400°F) (180°C/350°F fan-forced) for 20–25 minutes until crispy and cooked through. Ensure you spray the chicken thoroughly with oil prior to cooking and cook it on a preheated baking tray. The texture will be slightly different and the colouring less even and golden, but it will still be delicious.
Hot tips for success
Even thickness – Pound the chicken to an even thickness to ensure it cooks through evenly.Proper oil temperature – Keep the oil at a medium–low heat to avoid burning the coating, while ensuring the chicken cooks through. I always use a chopstick to check the oil temperature. Dip the tip of a chopstick into the oil and if it sizzles, the oil is ready!Rest the chicken – After frying, let the fried chicken rest on a paper towel to absorb excess oil and stay crispy.Seasoning – Don’t skip seasoning the chicken before dipping it in buttermilk and flour for maximum flavour. If you season first, it stops the seasoning burning while cooking, the spices are protected by the buttermilk and flour.
Watch how to make Southern Fried Chicken Burgers
What are some other family-friendly “fakeaway” recipes?
If you enjoyed this Southern Fried Chicken Burger, I think you’ll love: Crispy Chicken Burger with Honey Mustard ColeslawJuicy Homemade Beef BurgersLemon and Oregano Chicken Tzatziki WrapHoney Soy Chicken Banh MiBig Mac Tacos 4.9 from 10 reviews
4 brioche buns, or any burger bun of your choice 4 tsp whole-egg mayonnaise 1/4 head of oakleaf or butter lettuce, shredded 4 slices gouda (or burger or American cheese) 1/4 cup (60 g) sliced gherkin (dill pickles) Extra salt
Coat the chicken Fry the chicken Assemble the burgers
Make ahead
Chicken – Season the chicken and marinate it in buttermilk for up to 24 hours prior to cooking. It will be even juicier and more delicious!
Leftovers
Refrigerate leftover chicken for up to 3 days. Reheat in the microwave or a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes until heated through. The microwave will soften the coating, whereas the oven will retain some of the crispiness. Not suitable to freeze.
title: “Southern Fried Chicken Burger Recipe Simple Home Edit” ShowToc: true date: “2024-11-05” author: “Natasha Williamson”
These Southern Fried Chicken Burgers are an absolute favourite at our place. Truly crispy fried chicken, marinated in buttermilk and spices, topped with cheese, pickles, fresh lettuce and a big dollop of mayo on a brioche bun is everything we need on a night in and more. The buttermilk tenderises the chicken and adds a slightly tangy flavour, and the cornflour (cornstarch) helps to create that amazing, bubbly, crispy coating that we’re all after. I use gouda cheese as I love its nutty, caramel-like flavour, but burger or American cheese work just as well. Also, although the sweetness of brioche buns takes these burgers to another level, you can use other burger buns if you can’t source brioche.
Can I use chicken breast instead of thighs?
Yes! You can use 2 boneless, skinless chicken breasts, sliced in half horizontally to form 4 thinner steaks, then proceed with the recipe.
What type of oil is best for frying?
A high smoke-point, neutral-flavoured oil, such as canola (rapeseed), vegetable, sunflower, or rice bran oil is best for frying, but a good-quality extra-virgin olive oil can also be used. Check out the recipe for details.
Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 200°C (400°F) (180°C/350°F fan-forced) for 20–25 minutes until crispy and cooked through. Ensure you spray the chicken thoroughly with oil prior to cooking and cook it on a preheated baking tray. The texture will be slightly different and the colouring less even and golden, but it will still be delicious.
Hot tips for success
Even thickness – Pound the chicken to an even thickness to ensure it cooks through evenly.Proper oil temperature – Keep the oil at a medium–low heat to avoid burning the coating, while ensuring the chicken cooks through. I always use a chopstick to check the oil temperature. Dip the tip of a chopstick into the oil and if it sizzles, the oil is ready!Rest the chicken – After frying, let the fried chicken rest on a paper towel to absorb excess oil and stay crispy.Seasoning – Don’t skip seasoning the chicken before dipping it in buttermilk and flour for maximum flavour. If you season first, it stops the seasoning burning while cooking, the spices are protected by the buttermilk and flour.
Watch how to make Southern Fried Chicken Burgers
What are some other family-friendly “fakeaway” recipes?
If you enjoyed this Southern Fried Chicken Burger, I think you’ll love: Crispy Chicken Burger with Honey Mustard ColeslawJuicy Homemade Beef BurgersLemon and Oregano Chicken Tzatziki WrapHoney Soy Chicken Banh MiBig Mac Tacos 4.9 from 10 reviews
4 brioche buns, or any burger bun of your choice 4 tsp whole-egg mayonnaise 1/4 head of oakleaf or butter lettuce, shredded 4 slices gouda (or burger or American cheese) 1/4 cup (60 g) sliced gherkin (dill pickles) Extra salt
Coat the chicken Fry the chicken Assemble the burgers
Make ahead
Chicken – Season the chicken and marinate it in buttermilk for up to 24 hours prior to cooking. It will be even juicier and more delicious!
Leftovers
Refrigerate leftover chicken for up to 3 days. Reheat in the microwave or a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes until heated through. The microwave will soften the coating, whereas the oven will retain some of the crispiness. Not suitable to freeze.
