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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cover chicken thighs in buttermilk and season with garlic powder, onion powder, black pepper, oregano, and red chilli powder. Leave in the fridge for an hour or ideally overnight.
In a large bowl, mix flour and corn flour. Season with garlic powder, onion powder, and black pepper.
Remove chicken from buttermilk and coat in the flour mixture, pressing firmly to ensure full coverage.
Heat vegetable oil in a deep pan. Fry chicken until golden brown, about 7-8 minutes. Set aside to rest.
In a bowl, mix red chilli powder, garlic powder, onion powder, salt, black pepper, and brown sugar. Add hot cooking oil and mix.
Coat the fried chicken in the prepared sauce and set aside.
Toast burger buns with butter. Spread burger sauce made from mayonnaise, hot sauce, mustard, vinegar, and chives on the buns.
Layer with sliced pickles, shredded lettuce, crispy chicken, a slice of American cheese, and the top bun.
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Use 5-6 chicken thighs for best results. Brining overnight enhances flavor and tenderness.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are recommended for juiciness and flavor.
How long should I brine the chicken?
Brine for at least an hour, but overnight is ideal for best results.
What type of oil is best for frying?
Vegetable oil is recommended for frying due to its high smoke point.
Can I make the burger sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the fridge.
Is there a substitute for buttermilk?
You can use a mixture of milk and vinegar or lemon juice as a substitute for buttermilk.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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