Olive Magazine
crispy coated buttermilk chicken burger

Buttermilk fried chicken burger

Published: June 30, 2017 at 2:18 pm
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 4

Try our easy buttermilk fried chicken burger from Butchies in London. This crispy chicken fillet is marinated overnight and deep fried for extra flavour


Try this buttermilk chicken burger, then check out our buttermilk fried chicken, fried chicken sandwich and chicken parmigiana.


  • 4 skinless chicken breasts
  • 350ml buttermilk
  • 100g plain flour
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder or granules
  • vegetable oil, for frying


  • 6 tbsp mayonnaise, mixed with 1 tbsp chipotle hot sauce
  • 4 brioche buns, halved and toasted
  • 6 tbsp guacamole
  • ¼ iceberg lettuce, shredded
  • 8 rashers smoked streaky bacon, cooked until crisp
  • sliced gherkins


  • STEP 1

    Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.

  • STEP 2

    Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.

  • STEP 3

    Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.

  • STEP 4

    Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.

  • STEP 5

    Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.

  • STEP 6

    Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.

  • STEP 7

    Drain on kitchen paper and keep warm while you fry the rest.

  • STEP 8

    Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.

  • STEP 9

    Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.

*There is no nutritional information available for this recipe

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