These crispy buttermilk chicken burgers are everything you want in a comfort food meal, juicy on the inside, ultra crispy on the outside, and packed with flavor. I created this recipe to serve six delicious burgers, perfect for gatherings or indulgent weekend dinners. The chicken is marinated in a tangy, spicy buttermilk-style mixture, coated in a seasoned flour mix, and fried until golden. It’s paired with a creamy homemade sauce and crunchy slaw inside toasted buns.

Why You’ll Love This Recipe

• Crispy, juicy chicken: The marinade ensures tender meat while the flour coating gives it a crunchy crust.

• Bold flavor: Hot sauce, pickle juice, and spices create a spicy, tangy bite in every layer.

• Great for gatherings: This recipe makes 6 full-sized burgers—perfect for feeding a crowd.

• Customizable toppings: Swap in lettuce, pickles, or cheese as you like.

Ingredients

For the Chicken Marinade

• 1 cup milk

• ½ cup yogurt

• 2 tbsp hot sauce

• ¼ cup pickle juice

• 2 tsp paprika powder

• 2 tsp cayenne pepper

• 2 tsp black pepper

• 2 tsp salt

• 3 chicken breast halves (each sliced horizontally to make 6 thinner pieces)

• Oil for frying

For the Dry Coating

• 2 cups all-purpose flour

• 2 tsp paprika powder

• 2 tsp cayenne pepper

• 2 tsp black pepper

• 2 tsp salt

For the Burger Sauce

• ½ cup mayonnaise

• ¼ cup ketchup

• 3 tbsp vinegar

• 1 tbsp hot sauce

• 1 tsp salt and pepper

For the Coleslaw

• 3–4 tbsp mayonnaise

• 1 tbsp vinegar

• 2 tsp mustard

• ½ tsp salt and pepper

• 1 cup thinly sliced cabbage

• 1 cup thinly sliced carrot

• ½ cup thinly sliced onion

For Assembling

• 6 burger buns

• Prepared sauce and coleslaw

Instructions

Marinate the Chicken

• In a bowl, mix together milk, yogurt, hot sauce, pickle juice, paprika, cayenne, black pepper, and salt.

• Add the chicken slices and ensure they’re fully coated.

• Cover and marinate for at least 4 hours or preferably overnight in the fridge.

Prepare the Coating and Sauce

• In another bowl, mix the flour with paprika, cayenne, black pepper, and salt for the dry coating.

• In a small bowl, whisk together all the burger sauce ingredients until smooth.

• For the coleslaw, combine mayo, vinegar, mustard, salt, and pepper in a bowl. Add in the cabbage, carrots, and onion, and toss to combine.

Fry the Chicken

• Heat oil in a deep pan or fryer to 170–175°C (340–350°F).

• Take each piece of marinated chicken, shake off excess marinade, and dredge in the flour mixture. Press firmly to ensure it sticks well.

• Double coat by dipping the flour-coated chicken back into the marinade and then flour again.

• Fry the coated chicken pieces in batches until golden brown and cooked through, about 6–8 minutes per piece. Let drain on a wire rack or paper towels.

Assemble the Burgers

• Toast burger buns lightly if desired.

• Spread a generous amount of sauce on each bun.

• Place a piece of crispy fried chicken on the bottom half, add a scoop of slaw, then top with the bun lid.

• Serve hot with fries and enjoy.

Buttermilk Chicken Burgers

juicy on the inside, ultra crispy on the outside

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting time 3 hours hrs

Course Main Course

Cuisine Fast food

Servings 6

Calories 730 kcal

Ingredients

  

For the Chicken Marinade

• 1 cup milk
• ½ cup yogurt
• 2 tbsp hot sauce
• ¼ cup pickle juice
• 2 tsp paprika powder
• 2 tsp cayenne pepper
• 2 tsp black pepper
• 2 tsp salt
• 3 chicken breast halves each sliced horizontally to make 6 thinner pieces
• Oil for frying

For the Dry Coating

• 2 cups all-purpose flour
• 2 tsp paprika powder
• 2 tsp cayenne pepper
• 2 tsp black pepper
• 2 tsp salt

For the Burger Sauce

• ½ cup mayonnaise
• ¼ cup ketchup
• 3 tbsp vinegar
• 1 tbsp hot sauce
• 1 tsp salt and pepper

For the Coleslaw

• 4 tbsp mayonnaise
• 1 tbsp vinegar
• 2 tsp mustard
• ½ tsp salt and pepper
• 1 cup thinly sliced cabbage
• 1 cup thinly sliced carrot
• ½ cup thinly sliced onion

For Assembling

• 6 burger buns
• Prepared sauce and coleslaw
• french fries

Instructions

 

• In a bowl, mix together milk, yogurt, hot sauce, pickle juice, paprika, cayenne, black pepper, and salt.
• Add the chicken slices and ensure they're fully coated.
• Cover and marinate for at least 4 hours or preferably overnight in the fridge.
• In another bowl, mix the flour with paprika, cayenne, black pepper, and salt for the dry coating.
• In a small bowl, whisk together all the burger sauce ingredients until smooth.
• For the coleslaw, combine mayo, vinegar, mustard, salt, and pepper in a bowl. Add in the cabbage, carrots, and onion, and toss to combine.
• Heat oil in a deep pan or fryer to 170–175°C (340–350°F).
• Take each piece of marinated chicken, shake off excess marinade, and dredge in the flour mixture. Press firmly to ensure it sticks well.
• Double coat by dipping the flour-coated chicken back into the marinade and then flour again.
• Fry the coated chicken pieces in batches until golden brown and cooked through, about 6–8 minutes per piece. Let drain on a wire rack or paper towels.
• Toast burger buns lightly if desired.
• Spread a generous amount of sauce on each bun.
• Place a piece of crispy fried chicken on the bottom half, add a scoop of slaw, then top with the bun lid.
• Serve hot with fries and enjoy.

Keyword buttermilk chicken, chicken burger, crispy zinger burger

Frequently Asked Questions (FAQ)

Q: Can I use buttermilk instead of milk and yogurt?
Yes, if you have buttermilk, you can replace the milk and yogurt with 1½ cups of buttermilk for convenience.

Q: Can these be air fried or baked?
While deep frying gives the crispiest result, you can air fry them at 200°C (390°F) for 15–18 minutes, flipping halfway. Lightly spray with oil for a golden crust.

Q: How do I store leftovers?
Store fried chicken in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for best texture.