Kentucky-Fried Chicken Burger

Kentucky-Fried Chicken Burger

Juicy chicken thighs coated in our GF Kentucky-Style Coating Mix and slathered with a delicious burger sauce.


  • 1 cup buttermilk
  • 500g boneless chicken thighs
  • 1 pouch GF Kentucky-Style Coating Mix
  • Rice Bran Oil for shallow or deep frying
  • Cos lettuce
  • 1/2 red onion, thinly sliced
  • 4 whole gherkins or handful of sliced burger pickles
  • 6 burger buns
  • 3 tbsp mayonaise
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sour cream
  • 2 tsp lemon juice


  1. Pat chicken thighs dry with a paper towel and then cut into 6 pieces.
  2. In a large bowl, add the buttermilk and the chicken. Cover and refrigerate for 4-6 hours, or overnight for ultimate tenderising.
  3. When ready to make your burgers, empty half the pouch of GF Kentucky-Style Coating into a large clean bowl. Remove chicken pieces from buttermilk one at a time and press into the coating until fully covered on all sides. Place each coated chicken piece on a baking tray lined with baking paper and let sit for 20 minutes.
  4. While that's soaking up the flavours, make your burger sauce. Place all of the sauce ingredients into a small bowl and mix well. Set aside.
  5. Prep burger fillings: Wash and dry lettuce leaves. Cut onion in half lengthways and then slice into half-moons. Slice gherkins in half lengthways.
  6. Time to cook the chicken. For best results, deep fry two pieces of chicken at a time for 4 minutes and then place on a cooling rack set above paper towels to drain excess oil. Alternatively, shallow fry in oil for around 3 minutes on each side, until golden and cooked through, or bake in the oven at 180°C for 30-40 minutes.
  7. Once chicken is cooked, assemble your burger. Apply a generous amount of sauce to both sides of the bun and then layer your lettuce, chicken, onion and gherkins. Enjoy!


Marinade your chicken at least 4 hours before serving your burgers (even better if it's overnight!)

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