Southern Style Fried Chicken Burger
  • 1½ cups plain flour
  • 1?2 cup corn-starch
  • 1 teaspoon baking powder
  • 1 tablespoons paprika
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  • 1 tablespoon ground black pepper
  • ½ teaspoon sea salt
  • 1 cup (250ml) buttermilk
  • 2 eggs, lightly beaten
  • 2 x 300g chicken breasts, halved horizontally
  • Vegetable oil or canola oil, for deep frying
  • 4 brioche or milk burger buns, split
  • 1 baby cos lettuce, leaves separated
  • 4 dill pickles, thinly sliced
  • Mayonnaise, or aioli
  • Fresh Chilli optional
  1. Whisk flour, corn-starch, baking powder, paprika, garlic powder, cayenne pepper, salt, and pepper in a bowl and set aside.
  2. In a separate bowl, place the buttermilk and eggs, and lightly whisk together to break the yolk and combine the mix.
  3. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper.
  4. Pour oil into a large heavy frying pan to a depth of 1 ½ cm. Heat over medium heat until oil is hot (160°C).
  5. Fry the chicken, in batches, until golden brown and cooked through, about 4 to 5 minutes per side. Transfer to a wire rack set over a baking tray; season lightly with extra salt.
  6. Lightly toast the buns whilst the chicken is resting.
  7. Spread rolls with some mayonnaise. Top with lettuce, pickles, chilli (optional) and chicken.
  8. Serve with your favourite chips.
Recipe by Australian Flavours at