Fried chicken burger

The Huxtaburger Book
Chris Middleton

Clair was the loving, nurturing mother of the Huxtable family, and we reckon she’d love a good fried-chicken burger. The key is juicy chicken and lots of mayo. The thigh is the best part of the chicken, as it has more flavour and isn’t dry like the breast. The chicken needs to marinate overnight, but try not to make the slaw too far ahead, as it will leach liquid and go a little soggy.


Quantity Ingredient
200ml buttermilk
or 200ml milk, with 1 teaspoon lemon juice added
4 boneless, skinless chicken thighs
vegetable oil, for deep-frying
4 Soft burger buns, cut in half
Clarified butter, melted, for brushing


Quantity Ingredient
1/4 small cabbage, thinly sliced
1 carrot, grated
1/2 red onion, thinly sliced
1/2 bunch flat-leaf parsley, thinly sliced
1 tablespoon celery seeds
125g Basic mayo
1 tablespoon red wine vinegar
2 teaspoons sugar

Jalapeño mayo

Quantity Ingredient
150g kewpie mayonnaise
2 tablespoons jalapeno chilli sauce, or to taste

Spiced flour

Quantity Ingredient
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
3 teaspoons sweet paprika
2 teaspoons salt
3 teaspoons ground cumin
1 teaspoon chinese five-spice
3 teaspoons cornflour
2 teaspoons garlic powder
2 teaspoons onion powder
3 teaspoons ground sichuan pepper
2 teaspoons ground white pepper
150g plain flour


  1. Pour the buttermilk into a large bowl or dish and add the chicken thighs. Cover and refrigerate overnight. This will tenderise the chicken and make it extra juicy.
  2. For the jalapeño mayo, whisk the mayonnaise and chilli sauce together and set aside. You can add more or less of the chilli sauce depending on how spicy you like it.
  3. For the slaw, mix all the ingredients together. Season well with salt and freshly ground black pepper.
  4. For the spiced flour, mix all the ingredients together in a large bowl.
  5. To serve, heat about 10 cm of oil in a large saucepan, to about 175°C. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  6. Remove the chicken thighs from the buttermilk. Toss well with the spiced flour, then shake off the excess using a sieve.
  7. Gently lower the chicken into the hot oil and fry for 5–6 minutes, or until golden, crisp and cooked through. Drain immediately on paper towel.
  8. To assemble the burgers, heat a flat grill plate, or a non-stick frying pan, to a medium heat. Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Slaw → Chicken → Bun top, spread with jalapeño mayo
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