Chicken burger with fiery sauce

Crispy, juicy & full of flavor

Golden brown and crispy on the outside, tender and juicy on the inside – this chicken burger is the perfect alternative to the classic beef burger.

Buttermilk-marinated chicken, spicy breading, melted cheddar, and a fiery yogurt-chili sauce make it a real highlight – whether from the fryer, the rocket stove, or the pot.

Ingredients (4 burgers)

• 600 g chicken breast

• 500 ml buttermilk

• 400 g flour

• Sunflower oil for frying

• 4 burger buns

• 4 slices of cheddar

• 1 tomato

• ½ red onion

• Handful of lettuce

• 2 tbsp olive oil

• 1 tbsp harissa

Spices for marinade & breading:

• 2 tsp paprika powder (sweet)

• 1 tsp smoked paprika powder

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper or chili

• 1 tsp salt

• ½ tsp black pepper

For the fiery sauce:

• 200 g natural yogurt

• 2 tbsp mayonnaise

• Juice of ½ a lemon

• ½ chili, finely chopped

• ½ tsp paprika powder

• Salt & pepper

Preparation

1️. Marinate chicken

Pat chicken dry and cut into burger-sized pieces.

Mix buttermilk with half of the spices.
Marinate chicken in it for at least 4 hours, ideally overnight.

2️. Prepare sauce

Stir together yogurt, mayonnaise, and lemon juice.
Stir in chili and paprika powder.
Season with salt and pepper and chill.

3️. Bread

Combine flour with the remaining spice mixture.

Remove chicken from marinade (do not drain) and place directly into the seasoned flour.
Press lightly – this creates a crispy texture.

4️. Fry

Heat oil to 170–175 °C.

Fry chicken pieces for 5–7 minutes until golden brown.

Core temperature should reach at least 75 °C.

Drain on paper towels.

5️. Toast buns

Slice burger buns.
Brush insides with olive oil and toast in a pan or on the grill until golden brown.

6️. Assemble burger

Spread a little harissa on the bottom half of the bun.
Place lettuce on top.
Add crispy chicken.
Place cheddar on top (it will melt slightly from the heat).
Add tomato and onion rings.
Spread a generous amount of sauce over it.
Put the lid on – done!

💡Tip

• For extra crunch, bread twice
• Also delicious with brioche buns
• If you like it spicier: more chili or extra harissa

Many thanks to Barbecue Fred for the inspiration and photos!