This is one dish I struggle to find gluten-free in many restaurants or takeaway place. Between the burger bun and the chicken coating, it seems to be too difficult to find this as a gluten-free option. If you are like me and miss enjoying a decent fried chicken burger, then you are going to love this recipe. I have made it with so much love and am so proud of the results. Being the chilli nut that I am, I couldn’t leave out the hot sauce marinade and glaze. If you’ve ever tried Buffalo chicken wings, then imagine these burgers tasting similar. The chicken is so crispy and packed with flavour, while the chicken meat remains moist and tender.

You can choose to make this chicken burger either mild or extra-spicy using my easy homemade gluten-free hot sauce.

Although 9 times out of ten I make most things from scratch, the gluten-free burger buns are store-bought. As there seems to be plenty of gluten-free burger buns available, I usually buy them in bulk and freeze most of them to be used for sandwiches, beef burgers, bacon “butties” or fish finger buns. They defrost quickly in a warm oven or the air-fryer.

Gluten-Free Crispy Spicy Chicken Burger

Ingredients:
  • 10 chicken thigh fillets, skin removed
  • 10 store-bought gluten-free burger buns (I used Weizen-Frei, an Austrian brand)
  • ½ a lettuce head, shredded finely
  • 8 medium sweet pickles, sliced lengthways
  • 12 fresh chives stems, snipped finely
  • Sunflower or vegetable oil, for frying

For the marinade:

  • 1 tablespoon cayenne pepper
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 50ml store-bought or homemade hot sauce
  • 1 tablespoon lime juice
  • 3 sprigs of fresh parsley, chopped finely
  • 3 sprigs of fresh coriander, chopped finely

For the breading in 2 separate bowls:

FIRST BOWL

  • 250g-300g cornflour
  • 1 tablespoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon white pepper

SECOND BOWL

For the hot sauce glaze:

For the sour cream sauce:

  • 80ml sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon store-bought or homemade hot sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon white pepper

 

Step-by-Step Instructions:

  1. Prepare the marinade by mixing all the listed ingredients in a medium glass or ceramic bowl. Add the chicken thigh fillets to the marinade. Cover and chill for at least one hour. Overnight is ideal.

2. Prepare the breading station by mixing all the ingredients for the first bowl. Set aside.

3. Add the buttermilk and hot sauce to the second bowl. Mix and set aside.

4. Heat a large heavy-bottom pan over medium-high heat. Pour 5cm of sunflower or vegetable oil into the pan.

5. For each chicken, drain the excess marinade off the chicken and place it in the first bowl of cornflour mixture, patting it and turning it often.

6. Transfer the chicken to the second bowl of buttermilk mixture and submerge it entirely in the liquid, then drain any excess liquid by holding it over the bowl with tongs.

7. Return the chicken to the first bowl of cornflour mixture and repeat patting it and turning the chicken in the mixture. This extra cornflour coating is what gives the chicken its special crunchiness.

8. Once four pieces have been breaded, place them in the preheated pan and fry for 6 to 8 minutes on each side, or until crispy and golden.

9. Continue breading the remaining chicken pieces while the first batch is frying.

10. Pre-heat the oven to 180°C/350°F.

11. Once golden and fried on both sides after 12 to 16 minutes, remove the chicken and allow to drain on crumpled baking paper.

12. Over medium heat, heat the hot sauce glaze ingredients in a small pan, mixing occasionally. Once the butter has melted, keep the sauce warm over a low heat until all the chicken has been fried.

13. Transfer the fried chicken to a baking tray and brush the tops with the hot sauce glaze. Bake in the oven for 8 minutes, turning over halfway and brushing with more glaze.

14. Mix the sour cream sauce ingredients together in a small bowl. Set aside.

15. Heat up the burger buns in the oven for a few minutes, then assemble the burgers by:

  • spreading the sour cream sauce on the bottom bun,
  • add the shredded lettuce,
  • the crispy chicken,
  • more sour cream sauce and
  • top it with sliced pickles and fresh chives

  • Makes 10 burgers
  • Serve with coleslaw, fries and/or corn-on-the-cob
  • Unbreaded chicken fillets can be frozen in the marinade sauce
  • Keeps for 2 days
  • Reheat any leftover chicken burgers in a moderate oven for 10 minutes. Cover with foil and then remove foil to crisp up during last few minutes of reheating.

To make these chicken burgers “kid-friendly”, simply leave out the hot sauce, cayenne pepper & paprika ingredients. Skip the “glazing” step.