Description
These fried chicken burgers are stacked with a tasty creamy sauce, crunchy pickles and tender chicken thighs coated in crispy breadcrumbs.
Ingredients
Scale
For the fried chicken:
- 4 big boneless skinless chicken thighs or 8 small ones, around 620g (22 oz) in total
- 970ml buttermilk (4 cups)
- 120g plain dried breadcrumbs (1 cup)
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp fine sea salt
- 1 tsp black pepper, freshly ground
- canola or peanut oil, for frying
For the burgers:
- 2 garlic cloves
- 5 dill sprigs
- 175g full-fat Greek yogurt (1 cup)
- 2 tbsp mayonnaise
- sliced pickles *
- 4 burger buns, sliced in halves
Instructions
- Marinate the thighs. If your thighs are thick pound them with a rolling pin to an even 2.5cm (1 inch) thickness. Place the thighs in a mixing bowl and cover with the buttermilk. Add a big pinch of fine sea salt and some ground black pepper. Mix lightly and cover the bowl with plastic wrap. Chill overnight. The following day, bring the thighs back to room temperature before cooking.
- Make the yogurt sauce and prepare the breadcrumbs. Peel and finely chop the garlic cloves. Pluck the leaves from the dill sprigs. Discard the sprigs and chop the dill leaves. Make the sauce by whisking together the yogurt, mayonnaise, dill and garlic in a bowl. I leave the bowl at room temperature while I go with the rest of the recipe because I hate cold sauces in a hot burger. Mix the breadcrumbs and spices on a deep plate.
- Fry the chicken thighs. Remove the thighs from the buttermilk, shaking off any excess. Dip them one by one in the seasoned breadcrumbs, properly coating both sides. Cover the surface of a frying pan with 2.5cm (1 inch) of oil. Place over medium-high 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. The pan shouldn’t be crowded, so if necessary, fry them in two batches. Carefully take the thighs out and place them on a plate covered with paper towels to drain the excess oil.
- Build up each burger. When the chicken is almost done cooking, reheat the buns according to the packet’s instructions (toaster, oven,…). Spread some sauce over one of the bottom half, top with as many sliced pickles as you want and then add a quarter of the fried chicken. Smear the top half of a bun with a teaspoon of sauce (or ketchup), then gently press the burger together. Repeat to assemble the other fried chicken burgers and serve quickly. I usually ask someone to help me to assemble faster.
Notes
You can keep any leftover sauce sored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 719
Keywords: buttermilk chicken thigh burger, breaded chicken thighs, homemade chicken sandwiches