Crispiest buttermilk fried chicken burgers

• buttermilk↗250ml ml
• pickle brine↗50ml ml
• universal seasoning2 tbsp tbsp
• onion granules↗2 tbsp tbsp
• egg↗1

  beaten

• garlic cloves↗2

  peeled and left whole

• skinless boneless chicken thighs↗6
• rice flour↗75g g
• plain flour↗225g g
• vegetable oil↗

  for deep frying

• brioche buns with seeds↗6

  toasted

• iceberg lettuce↗½

  shredded

• pickles↗

  sliced

• mayonnaise↗
• chili jam↗

  or sriracha (optional)

Step-by-step instructions

1. 1

   In a large bowl, combine buttermilk, pickle brine, 1 tbsp universal seasoning, 1 tbsp onion granules, the egg and garlic. Season well with salt and black pepper, whisk with a whisk. Submerge the chicken in the marinade, ensuring it is well coated. Cover and chill for 1–2 hours or overnight.

2. 2

   In a large bowl, mix rice flour, plain flour, the remaining universal seasoning and onion granules, and season with salt and black pepper. Add 4 tbsp of the marinade and stir – this helps create a crunchy coating. Using tongs, take a chicken thigh, shake off excess marinade, then coat in the flour mixture and shake again to remove excess. It should be well coated and look fluffy. Place on a plate or a parchment‑lined tray and repeat with the remaining pieces.

3. 3

   Heat the oil in a deep, wide pan (no more than a third of its volume) to 180 °C, or until a bread cube dropped in turns golden in about 30 seconds. Carefully lower the breaded chicken into the oil. Fry for 5‑6 minutes, turning halfway through, until cooked through. Do not stir too often, otherwise the coating may fall off.

4. 4

   Drain on a rack, season lightly with salt, then assemble the burger in brioche buns with lettuce, pickles and your favourite sauces – we love mayonnaise and chili jam or sriracha for heat.