Our best-ever chicken burger


  • 20 mins preparation
  • 20 mins cooking
  • 30 mins marinating
  • Serves 6
  • Print
Chicken burgers come in many forms - but with crunchy, tender buttermilk chicken, and crispy bacon this one is easily our favourite.


Our best-ever chicken burger
  • 6 large (1kg) chicken thigh fillets
  • 1 1/2 cup (375ml) buttermilk
  • 1 1/2 cup (225g) plain flour
  • 2 tablespoon ground paprika
  • 1 tablespoon onion salt
  • 2 teaspoon celery salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 teaspoon caster sugar
  • oil, to deep-fry
  • 6 streaky bacon rashers, rind removed
  • 6 sourdough buns
  • mayonnaise, to serve
  • sliced grape tomatoes, to serve
  • baby rocket, to serve


Our best-ever chicken burger
  • 1
    Combine chicken and buttermilk in a large shallow dish. Refrigerate for 30 minutes.
  • 2
    Combine the flour, paprika, onion salt, celery salt, pepper and sugar in a plastic bag.
  • 3
    Remove the chicken from the buttermilk. Add the drained chicken pieces, one at a time, to the spice mixture. Shake to coat in the spice mixture, then gently shake away any excess (you don't want to remove too much).
  • 4
    Add oil to a large deep frying pan to one-third full; heat to 180°C. Cook chicken, in batches, for about 5 minutes, turning regularly, or until cooked through. Remove from the pan and transfer to a wire rack or paper towel.
  • 5
    Meanwhile, cook bacon under an oven grill until crisp; remove to wire rack or paper towel.
  • 6
    Top buns with chicken, bacon, mayonnaise, sliced tomatoes and rocket. Not suitable to freeze or microwave.

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