Mike's Filthy Fried Chicken Burger

Mike Reid


  • Burger Buns
  • Butter Oak lettuce
  • Pickles
  • Chicken Breast (1 per burger)
  • Buttermilk
  • Garlic Powder
  • Onion Powder
  • Turmeric Powder
  • Cayenne Pepper 
  • Curry powder
  • Smoked Paprika
  • Salt
  • Pepper
  • Flour
  • Kewpie
  • Tomato Sauce
  • Diced Gherkins
  • Diced Shallots
  • Salt & Pepper


  1. Butterfly out your chicken breast so they are in one even flat piece, then place them in a mixing bowl.
  2. Pour Buttermilk over the chicken, then add all of your spices and mix to coat evenly. Place in the fridge for at least one hour to marinade.
  3. While the chicken is marinating it’s time to make the special sauce – combine equal parts kewpie and tomato sauce and then mix in diced shallots & gherkins and season to taste.
  4. Heat up your oil to 180 degrees celsius, but be sure not to over fill the pot you’re frying in.
  5. Take the chicken out of the fridge and coat it in some seasoned flour. Be sure to coat them evenly, covering any wet spots. They are now ready to fry.
  6. Fry one breast at a time depending on the size, keep frying until the chicken is golden brown and floating. Once they are done remove from the oil and place on a wire rack to crispen up, season with a bit of salt as they come out.
  7. Dry toast up your buns in a pan on medium heat.
  8. Now it’s time to assemble – sauce the top and bottom buns, lettuce on the bottom, then pickles, place the chicken on the burger and enjoy.
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