Fast Recipes

Fried chicken burger with smoky mayo, cos and pickles

Made with garlic mayo and lots of pickles, this burger is a slam-dunk in the flavour stakes.

By Max Adey
  • Serves 4
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Fried chicken, soft bread, pickles, crisp lettuce and smoky, garlicky mayo. A simple combination that yields outstanding results.


  • 4 skinless chicken thigh fillets
  • 250 ml (1 cup) well-shaken buttermilk
  • 150 gm Japanese mayonnaise (see note)
  • ½ garlic clove, finely grated
  • 3 tsp smoked paprika
  • 150 gm (1 cup) plain flour
  • 2 tsp onion powder
  • 2 tsp baking powder
  • Vegetable oil, for shallow-frying
  • 4 soft burger buns, halved
  • Baby cos lettuce leaves and bread-and-butter pickles, to serve


  • 1
    Combine chicken and buttermilk in a bowl, tossing to coat, then season with salt and set aside to marinate for 10 minutes.
  • 2
    Meanwhile, combine mayonnaise, garlic and 1 tsp paprika in a small bowl, season to taste and chill until needed. Combine flour, onion powder, baking powder and remaining paprika in a bowl and season to taste.
  • 3
    Heat 2cm oil to 180°C in a large deep saucepan. Drain chicken, then dust heavily in flour mixture, shaking off excess. Deep-fry, turning occasionally, until golden and cooked through (4-6 minutes; be careful, hot oil may spit). Remove with a slotted spoon and transfer to a wire rack over an oven tray to drain briefly.
  • 4
    Spread mayonnaise on bases of rolls and top with cos, chicken, more mayonnaise and pickles. Sandwich with tops and serve.


Japanese mayonnaise is available from Asian grocers and select supermarkets.