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–+ servings

Crispy Fried Chicken Burgers with Creamy Garlic Dill Sauce

Prep Time 20 minutes
Cook Time 15 minutes
Makes 4 burgers

Ingredients

For the Chicken

  • 4 boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 egg
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Freshly cracked black pepper to taste
  • 3/4 cup all-purpose flour
  • Avocado oil or vegetable oil for frying

For the Seasoned Flour

  • 1/4 tsp celery salt
  • 1/2 tsp sweet paprika
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1/4 tsp ground ginger
  • 1/2 tsp dried dill
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper

For the Dill Sauce

  • 3/4 cup mayonnaise
  • Juice of 1/2 lemon
  • 2 large garlic cloves minced
  • 1 tsp dried dill
  • 2 tbsp fresh chives finely chopped
  • Freshly ground black pepper to taste

For Serving

  • 4 burger buns
  • Butter for toasting
  • Boston lettuce a few crunchy leaves
  • Radicchio a few leaves
  • Dill pickles sliced

Instructions

  • In a large bowl, whisk together the buttermilk, egg, salt, paprika, garlic powder, and freshly cracked black pepper.
  • Add the chicken thighs, making sure each piece is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for even more flavour.
  • In a shallow bowl, whisk together the flour, celery salt, paprika, onion powder, garlic powder, mustard powder, ground ginger, dried dill, oregano, kosher salt, and black pepper until evenly combined.
  • Remove each chicken thigh from the marinade, allowing the excess to drip off, then transfer to the seasoned flour. Coat generously, pressing the flour into the chicken and tossing it around a few times to create those craggy, crispy bits.
  • For an extra-crispy coating, drizzle a small spoonful of the buttermilk marinade into the flour and rub it through with your fingers before coating the chicken. This creates little clusters that fry up beautifully.
  • Heat about 1–2 inches of avocado or vegetable oil in a heavy-bottomed pan over medium heat, aiming for approximately 350°F.
  • Carefully add the chicken in batches, making sure not to overcrowd the pan. Fry for about 5–7 minutes per side, depending on the thickness, until deeply golden, crispy, and cooked through to an internal temperature of 165°F.
  • Transfer to a wire rack to drain. You can also briefly place the chicken on paper towel to absorb excess oil, then move it to a rack to help keep the coating crispy while you prepare the rest.
  • In a small bowl, combine the mayonnaise, lemon juice, minced garlic, dried dill, chopped chives, and freshly ground black pepper.
  • Mix until smooth and creamy. Taste and adjust with a little extra lemon juice or pepper if needed. Set aside in the fridge until you're ready to assemble.
  • Finely shred the Boston lettuce and radicchio. Place in a bowl of ice water for about 30 minutes to help the leaves become extra crisp.
  • Drain well, rinse if needed, and dry thoroughly before assembling. This little step makes such a difference to the crunch.
  • Slice your pickles and set aside.
  • Melt a little butter in a pan over medium heat. Place the buns cut-side down and toast until golden.
  • Spread a generous layer of garlic dill sauce over the bottom bun, followed by the shredded lettuce and radicchio. Add the crispy fried chicken, a few slices of dill pickle, and another generous spoonful of sauce on the top bun.
  • Close it up, give everything a gentle squeeze, and serve immediately while the chicken is still hot and crispy.
    • Keep any extra garlic dill sauce and pickles on the table. You're going to want them.