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fried chicken burgers in half

Fried chicken burgers

  • Author: Amélie
  • Prep Time: 50 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American


Fried chicken burgers have everything you could hope for; tender breaded and fried chicken thighs, a very tasty burger sauce and crunchy pickles. A match made in heaven!



For the fried chicken:

  • 2 big boneless chicken thighs or 4 small, skinless (around 310g/11 oz)
  • 500ml buttermilk (2 cups)
  • 60g dried breadcrumbs (½ cup)
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • canola oil, for frying

For the burgers

  • 100g greek yogurt (½ cup)
  • 1 tbsp mayonnaise, heaped
  • 1 tbsp dill (leaves only), chopped
  • 1 garlic clove, chopped
  • pickles *
  • 2 burger buns, sliced in halves


  1. Marinate the thighs. If your thighs are thick pound them with a rolling pin to an even ¾-inch thickness. Place the thighs in a deep bowl and cover with the buttermilk. Add a good pinch of salt and some ground black pepper. Mix well and cover with cling film. Chill overnight. The following day, bring the thighs back to room temperature before cooking.buttermilk marinate chicken
  2. Make the yogurt sauce and prepare the breadcrumbs. Combine the yogurt, mayonnaise, chopped dill and garlic in a bowl to make the sauce. Mix the breadcrumbs and spices on a deep plate.
    yogurt sauce and breadcrumbs
  3. Fry the chicken thighs. Remove the thighs from the buttermilk, shaking off any excess. Dip in the breadcrumbs, properly coating all sides. Cover the surface of a frying pan with 2,5cm (1 inch) of oil. Place over medium heat and wait for the oil to reach 170°C (338°F). Check with a thermometer or if you don’t have one, drop a small piece of bread into the oil. The oil should sizzle and the bread should turn brown after 30 seconds.  If your oil is smoking, you’ve cooked it too long and the fumes might be toxic so be careful. Fry the thighs in a single layer for 14 min, turning them often, until evenly golden brown. 
    recipe breaded fried chicken

  4. Rest the chicken thighs. Carefully take the thighs out and place them on a plate with paper towels to drain the excess oil. Sprinkle with coarse salt if desired. 

  5. Build up each burger. Halve the burger buns and warm them through with your preferred method (toaster, oven, griddle,…). Add a generous amount of sauce to one of the bun bases, then top with as many sliced pickles as you can handle and half of the fried chicken. Rub the top bun with a teaspoon of sauce (or ketchup), then gently press together. Make the other burger and serve quickly, while still warm.


You can keep any leftover sauce in the refrigerator for 3 days.


  • Serving Size: 1
  • Calories: 933

Keywords: buttermilk chicken thigh burger, breaded chicken thighs