Here's How to Make Easy Buttermilk Fried Chicken Burger AND Crispy Sliders
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Published 2022-05-21
In today’s recipe, I’m going to take you through how to make incredible buttermilk fried chicken burgers with a spicy sauce (mummy and daddy size) AND some sliders with a burger sauce for the kids… or mates that prefer a slider during game time.
Now, if you don’t have time or patience to make the burger buns, I won’t be offended.
Let’s cook!
Ingredients
Dough
- 100ml milk
- 100ml water
- 9g yeast
- 360g bread flour
- 1 tsp sea salt
- 1 tbsp sugar
- 2 whole eggs (one for egg wash)
- 1 egg yolk
- 3 tbsp vegetable oil
Chicken marinade
- 6 chicken thighs
- 400ml buttermilk
- 1 tbsp salt + for the dredge
- 1/2 tbsp smoked paprika + + for the dredge
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/2 tbsp msg
Chicken dredge
- 260g flour
- 1/2 tbsp salt
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/4 tbsp msg
Burger extras
- Iceberg lettuce
- Pickles
Chipotle mayo
- Chipotle peppers in adobo sauce (use one or more chillies)
- 100ml mayonnaise
Burger sauce
- 100ml mayonnaise
- 50ml Ketchup
- 30ml American mustard
- 20ml Pickle juice
Method
Dough
1. Warm your milk and water until it’s lukewarm and then mix in your yeast and set aside.
2. In a stand mixer with the hook attachment, add all other ingredients and turn mixer on to medium and pour in your warm milk mixture.
3. Mix until the dough is smooth and coming away from the bowl, this should take 9-10 minutes.
4. In a bowl greased with olive oil, place the dough and cover it with a tea towel, and set aside to proof until it doubles in size. This will take 1-2 hours depending on how warm your room is.
5. Once it’s doubled in size, remove the dough from the bowl and knead it for 20-30 seconds.
6. Divide it into 120g for burgers or 80g for sliders. I managed to get 4 burgers and 3 sliders from my dough.
7. On a baking sheet, spray with oil, line with paper and spray with more oil, place your rolled buns making sure you spread them out evenly. Cover this with another tray. Leave them until they double in size, this should take 1-2 hours.
8. Whisk together 1 egg and a dash of milk. With a pastry brush lightly brush the buns and place in a 190**°**C oven for 15 minutes.
Chicken marinade
1. Mix the salt, paprika, garlic powder, white pepper and msg together for your seasoning.
2. Take your chicken thighs and butterfly the thick end. Season both sides.
3. Place your chicken in a bowl and cover them with buttermilk. Leave to marinate for a minimum of two hours, overnight is better.
Chipotle mayo
1. Dice up as many chillies from the tin as you would like (I used one) and mix it with the mayo.
*Burger sauce*
1. Add all of the ingredients together and mix.
Fried Chicken
1. For the dredge, mix the flour, salt, paprika, garlic powder, white pepper and msg together.
2. Spoon in 4 tbsp of buttermilk from the chicken marinade and mix.
3. Coat your marinaded chicken in the flour mix.
4. Fry your chicken in oil at 180**°**C for 10-14 minutes until golden brown and cooked through. Drain it over a wire rack or paper towel.
Assemble your burger
1. Slice you bun in half and butter on both sides. Toast it in a pan over a medium heat.
2. Add your desired sauce to each bun, then add your lettuce, chicken and pickles.
3. All that’s left is for you to eat your homemade fried chicken burger!
All Comments (21)
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Andy is my favorite cook on social media. I prefer the more relaxed style of his videos and I can tell he is a master at his craft. Plus he does a wide range of dishes
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I love that he does NOT throw everything down in a messy fashion. This man has respect for himself and others and does not pull the “cocky chef crap.” This man knows his stuff and I would love to eat at his restaurant.
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Hey Andy, I'm a old cordon bleu chef that burnt out and your videos make want me to cook again. Thank you for your videos and everything you do for the passion of cooking.
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The recipes on this channel are so well presented and accessible - no matter your skill level. Love it.
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Finally a chef who doesn’t peddle the nonsense of “make your bread in a stand mixer then knead it by hand.” Why do you think I bought the stand mixer, genius? I love that he tells you he made the buns too big. Openness and honesty are so rare.
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You know it's a solid burger when the buns hold it shape when you eat it. Well done chef 😍
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Thanks for 'teaching' us cooking. Showing us how easy it is. Homemade vs time is always a dilemma when feeding a family.
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Andy makes awesome dishes actually look accessible and manageable for the average home cook, his style is so friendly and the recipes are delicious. Guilt free banana bread for life ✌️
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I just made this for my very fussy wife (minus the home made rolls) we both loved it best fried chicken we have ever had. Love your content you deserve all the best and should have your own cooking show on tv
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Look at how detailed the description is. This man is genuinely master at his craft but also humbly enough to share the recipe so well. 👏👏
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I'm so impressed in his humble style of cooking...considering that his a master in his craft. ABSOLUTELY AWESOME! Thank you!
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Hours of prep for 5 minutes of eating…so so worth it!!
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A tour of your most essential cooking tools would be great, like what knives/pans you use and recommend as well as any other more specialised tools you recommend and can't do without. I'm starting to think about purchasing nice quality stuff for the first time as I'm finally not going to have to share a kitchen, and would appreciate ideas on where to start and what to aspire to get eventually.
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Love you Andy! The Best Chef 👨🍳 I've seen on YouTube by far! Thanks for all of your creativeness and blessings to your lovely wife too! 😉♥️🌻🌷
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Looks awesome! So did the Mac and cheese in the other vid i just watched. Love your videos, man. From a former chef in the US. Still a chef, just not for a living anymore, lol! After 20 years, I got tired of the restaurant biz & changed careers. Take care & God bless you!
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You are one of my favorite cooking content creators, keep it up Chef!!
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Great burgers. Also this has been the only video where they've explained what to do with old frying oil. Thanks for that.
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Andy mate I love that you were a Melbourne chef, I’ve been in Melbourne Hospo for a decade and I’m loving seeing recipes and ingredients that were popular hear in the golden times before COVID. Would love to see a video of you hitting up some more of your favourite spots when you visit next
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This was the BEST damn chicken sandwich I’ve ever had. I followed your recipe to the letter, and it was fantastic. Huge respect, chef.
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💖💖💖...Thanks for the GREAT tip about sprinkling a bit of buttermilk in the dredge...trying it!!!
