Fried chicken burgers with avocado salsa

So here we have it fried chicken burgers; baby gem lettuce, avocado salsa, mild cheddar cheese and sour cream all sandwiched between a toasted brioche bun, and served alongside spiced potato wedges.

If I have to be honest with you i’m not that much of a fan of chicken burgers usually because they consist of a dry piece of chicken accompanied by a thickly sliced giant tomato and a dollop of mayo. This is why I wanted to create something juicy and packed with flavour. I must admit when I first tasted this burger, it was love at first bite!

Serves: 4

Preparation: 20 minutes (plus 1 hour for marinating)

Cooking: 40 minutes


  • 2 Whole chicken breasts (skin-off)
  • 4 Brioche burger buns (sliced)
  • 8 Leaves of baby gem lettuce
  • 4 tbsp Sour cream
  • 4 slices of mild cheddar cheese
  • Sunflower/Vegetable oil for deep frying

For the chicken:

  • 250ml Buttermilk
  • 3 tsp Paprika
  • 2 tsp Garlic powder
  • 2 tsp Chilli powder
  • 1 tsp Ground cumin
  • 1 tsp Onion powder
  • 1 tsp Dried parsley
  • 2 tsp salt
  • 1 tsp pepper

For the coating:

  • 200g Self raising flour
  • 1tsp Baking powder
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • 1 tbsp paprika
  • 1 tsp salt
  • 2 tsp pepper

For the salsa:

  • 2 Avocados
  • 1/2 Red onion
  • 1/2 Red chilli
  • 5g Fresh parsley (finely chopped)
  • Juice of 1/2 a lemon
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the wedges:

  • 8 White potatoes
  • 2 tsp Salt
  • 1 tsp Pepper
  • 3 tsp Paprika
  • 2 tsp Cayenne pepper
  • 1 tsp Dried parsley


  1. Preheat the oven to 180°C/gas mark 4.
  2. Place the chicken breasts between two sheets of grease proof paper and bat out with rolling pin, (This makes the chicken thinner and cook faster, also easier to eat!).
  3. Then slice the in half width-ways, so that you have 4 equal pieces. Marinate in the buttermilk, paprika, garlic, chilli, cumin, onion, parsley, salt and pepper, for 1 hour or more if possible.
  4. Wash, peel and cut the potatoes into evenly sized wedges, and parboil in water for 10 minutes.
  5. In a medium sized bowl prepare the salsa by roughly dicing the avocado, chilli and red onion then combining them with the salt, pepper, olive oil, lemon juice and parsley. Then cover and place in the fridge until ready to use.
  6. Prepare the chicken coating by combining the flour, baking powder, cumin, paprika, garlic. salt and pepper in a large bowl then set aside.
  7. Remove the chicken from buttermilk and shake of the excess then dredge into the flour ensuring that it is well coated and deep fry till golden, repeat with remaining pieces of chicken.
  8. Place he chicken on a paper towel to soak up the excess oil, then finish cooking the in a hot oven for a further 10 minutes until firm.
  9. Deep fry the parboiled wedges until crisp and golden, then season with the salt, pepper, cayenne pepper and parsley.
  10. Under a hot grill, toast the brioche buns and melt the slices of cheese on top of the fried chicken.
  11. Wash the baby gem lettuce and pat dry.
  12. Begin assembling each burger by placing 2 leaves of lettuce on to the base of each burger bun, then top this with a table spoon of salsa. Then place the cheesy fried chicken on top followed by a dollop of sour cream and the top bun.
  13. Serve with the hot crispy wedges.

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