Buttermilk Chicken Burger Recipe

Make the marinade

In a medium bowl, whisk together 1.5 cups buttermilk, 1 tablespoon hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate the chicken

Trim excess fat from the chicken thighs and, if they are very thick, pound gently to an even thickness (about 1/2 inch). Place the thighs in a zip-top bag or shallow dish and pour the buttermilk marinade over them, ensuring each piece is coated. Seal or cover and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best flavor and tenderness.

Prep the coating

About 30 minutes before cooking, remove the chicken from the refrigerator to come closer to room temperature. In a large shallow bowl or baking dish, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute spices.

Set up dredging station

Crack the 2 eggs into a separate shallow bowl and beat lightly. Remove each chicken thigh from the marinade, allowing excess to drip off, and place on a rack or plate. Reserve the marinade discard or use to make a sauce (do not reuse raw marinade on cooked chicken).

Coat the chicken

One piece at a time: dredge the marinated thigh in the flour mixture, pressing the flour onto the surface to form an even coating. Shake off excess, then dip briefly into the beaten eggs, letting excess drip, and finally press again into the flour mixture for a double-coated crust. Place coated pieces on a wire rack while you finish the rest.

Heat the oil

Pour about 1 cup vegetable oil into a deep skillet or Dutch oven to reach roughly 1/2–3/4 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in. Maintain temperature between 325–350°F while frying.

Fry the chicken

Carefully add the coated thighs to the hot oil without crowding (work in batches if needed). Fry 3–4 minutes per side or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to keep oil between 325–350°F. Transfer cooked chicken to a wire rack set over a sheet pan to drain and rest for 5 minutes.

Toast the buns

Split the 4 burger buns and spread the cut sides with the unsalted butter. In a separate skillet over medium heat, toast the buns butter-side down until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon honey. Stir until smooth; season to taste with a pinch of salt and pepper.

Assemble burgers

Place a toasted bottom bun on a plate. Spread about 1 tablespoon of the mayo-mustard sauce on the bun, add a lettuce leaf, then a slice of tomato, and a few pickle slices. Top with a fried buttermilk chicken thigh. Spread a little sauce on the top bun and close the burger. Repeat for remaining burgers.

Serve

Serve immediately while chicken is hot and crunchy. Optional: provide extra hot sauce or pickles on the side.