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–+ servings
Spicy Crumbed Chicken Burgers serves with homemade coleslaw and fresh corn

Spicy Chicken Burgers

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
There's nothing like a homemade burger, and my Spicy Chicken Burgers recipe is always a winner.
With golden crumbed chicken thigh fillets, spicy Sriracha mayonnaise and fresh coleslaw, these bad boys beat store-bought burgers every time.
No need to fire up the deep fryer, these zingy chicken thighs are baked, not fried.
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Serves 6 Burgers

Ingredients

for the chicken:

  • 6 large chicken thighs boneless and skinless
  • 250 ml buttermilk
  • 2 tsp cayenne pepper or other chilli powder
  • 1 tsp sea salt
  • 1 tsp ground turmeric
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • freshly ground black pepper
  • 2 cups fresh breadcrumbs Panko
  • 1 tsp mild red pepper flakes

for the Sriracha mayo:

  • 250 ml mayonnaise
  • 2-3 Tbsp spicy Sriracha chilli sauce or other hot sauce
  • 1 tsp fresh lime juice

for the burgers:

  • 6 burger buns
  • 6 slices cheese
  • 2 large tomatoes sliced
  • lettuce leaves

for the quick coleslaw:

  • ¼ of a large Chinese cabbage shredded
  • 2 carrots peeled and grated
  • 1 spring onion scallion, sliced
  • small bunch of fresh parsley finely chopped
  • 4 Tbsp apple cider vinegar
  • 1 ½ Tbsp sunflower oil
  • 1 tsp white sugar
  • pinch of salt

to serve:

  • fresh corn

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • MARINATE THE CHICKEN: Check the chicken for any bone fragments, trim off any remaining skin then place in a large mixing bowl. Pour over the buttermilk, then add the cayenne pepper, salt, turmeric, garlic, cumin and a few grinds of black pepper to the bowl. Stir well, cover and refrigerate for up to 24 hours.
  • CRUMB THE CHICKEN: When ready to cook, heat the oven to 180°C / 350°F / Gas 4 and line an oven tray with baking parchment paper. Stir together the breadcrumbs, chilli flakes and a few grinds of salt and pepper in a large, flat dish. Shake off any excess buttermilk from the chicken, then coat each thigh in breadcrumbs.
  • COOK THE CHICKEN: Lay the chicken thighs in a single layer on the prepared baking tray and cook for 40-50 minutes until golden brown.
  • MAKE THE SPICY MAYO: Stir together the mayonnaise, sriracha and lime juice in a small bowl, then chill until needed.
  • PREPARE THE TOPPINGS AND SIDES: Prepare your burger buns, cheese, tomatoes and lettuce. Stir together the cabbage, carrot, spring onion and parsley in a large bowl, whisk together the vinegar, oil and sugar and drizzle over, tossing to coat. Boil corn until tender.
  • ASSEMBLE: When the chicken has cooked, assemble the burgers starting with some Sriracha mayonnaise and a slice of cheese on the bottom bun. Top with your choice of fillings and a hot chicken thigh. Serve with coleslaw and corn on the side.

Nutrition

Serving: 1burger | Calories: 920kcal | Carbohydrates: 46g | Protein: 35g | Fat: 66g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 1346mg | Potassium: 636mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4568IU | Vitamin C: 9mg | Calcium: 383mg | Iron: 4mg