Uploaded June 2026 | Updated September 2026, 2 weeks ago

---

Crispy fried buttermilk chicken in a spicy buffalo sauce served on toasted brioche buns with cheese and pickles. Get your napkins ready!😋

Ingredients
Chicken Marinade:
2 large chicken breasts (approx 200g/7oz each)
240 ml (1 cup) buttermilk
½ tsp salt
¼ tsp white pepper
¼ tsp garlic salt
Crispy Chicken Coating:
180 g (1 1/2 cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
Buffalo Sauce:
120 ml (1/2 cup) hot pepper sauce – I use Frank's hot sauce
80 g (1/3 cup) unsalted butter
½ tbsp cider vinegar
½ tbsp Worcestershire sauce
1 tbsp honey
½ tsp garlic powder
1 pinch salt
Also:
oil for deep frying
4 brioche buns toasted
8 pieces crunchy lettuce I used 'O' so sweet' variety but Romaine or Little Gem are great too
4 tbsp ranch dressing or mayonnaise (I like kewpie mayo for this burger)
16 pickled gherkin slices
4 tbsp crumbled feta or creamy Lancashire cheese (Cotija cheese works really well too)

Instructions
✅Slice the chicken breasts in half horizontally, so you have 4 thin chicken breast steaks.
✅Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night.
✅Preheat the oven to a low heat (to keep cooked chicken warm).
✅Heat a large pan of cooking oil (or preheat your deep fat fryer) until hot. The ideal temperature is 175C/350F (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil – but make sure your pan is no more than one third full.
✅Mix together the crispy coating ingredients in a large bowl.
✅Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
✅Once the oil is hot enough, add in 2 of the chicken burgers. Cook for 5-6 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
✅Place the chicken on a wire rack, on a tray, in the oven to keep warm whilst you cook the rest of the chicken. The wire rack will help to ensure the chicken stays crisp.
✅Make the buffalo sauce by placing all of the ingredients into a small saucepan. Heat over a medium heat, stirring a few times, until the butter has melted and the sauce has combined. Turn off the heat and put to one side.
✅Now it's time to assemble. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves. Dip the chicken burgers in the buffalo sauce (or spoon buffalo sauce over the chicken burgers, then turn them over and spoon more on) so they're fully coated. Place the chicken burgers on top of the lettuce.
✅Top each chicken burger with a drizzle of ranch dressing or mayonnaise, 3-4 pickled gherkin slices and a tablespoon of the crumbled cheese
✅Place the tops of the buns on top and serve.