Crispy Chicken Burger w/ Pickled Onions & Buldak Mayo

Can I eat this multiple times a week, YES! It's so good guys! Make it soon ;-)

Can I eat this multiple times a week, YES! It's so good guys! Make it soon ;-)

I have a love-hate relationship with fried food. I love it so much, I could eat it everyday but it’s not so good for my skin. So,I do it in moderation and if I treat myself, I go all out and make these Crispy Chicken Burger w/ Pickled Onions & Buldak Mayo. It’s crispy, juicy and packed with flavour. You gotta make this your self!

>>Try out my Sweet Potato Chickpea Burger and enjoy a vegetarian burger too!

Crispy Chicken Burger w/ Pickled Onions & Buldak Mayo

  • Prep: 4 hours (marinating time or overnight)
  • Total: 45 min

  • Meat


NOTE: This recipes makes 4 burgers.

- 2 chicken breasts (sliced diagonal and flattened with a meat masher)
- 2 cups of vegetable 0il for frying
- 4 burger or brioche buns

For the buttermilk marinade:
- 1 ½ cup buttermilk
- 1 tsp each: Pimenton, Salt, garlic powder, onion powder
- ½ tsp black pepper

N.B. Marinate the chicken overnight or for 4 hours.

For the crispy “skin” layer:
- 1 cup all-purpose flour
- 2 tsp Pimenton
- 1 tsp each: baking powder, oregano, -onion and garlic powder, salt 
- ¼ tsp black pepper

For the pickled red onions:
- 1 red onion (finely sliced)
- ½ cup of vinegar 
- ¼ cup water
- 1 tbsp sugar
- 1 tsp salt

For the Buldak Mayo: 

- ½ cup mayo
- 1 tbsp Buldak Hot Chicken or Ketchup/Chilisauce
- squeeze of lemon juice

For the burger toppings:
- pickled red onions (see above)
- Buldak mayo (see above)
- lettuce leaves
- slices of tomato
- gherkins
- jalapeño (from a jar)
- slices of cheddar cheese or American cheese


  1. Prepare the buttermilk marinade and add your diagonally sliced and flattened/smashed chicken. Marinate overnight or for 4 hours.

  2. In the meantime prepare the pickled onions by finely slicing the onions and adding it to the vinegar solution. Store the pickled onions in the fridge.

  3. After 4 hours or more, dip each piece of chicken in the flour mixture. I did this proces twice by dipping the coated chicken in the buttermilk marinade and back into flour. Do this with all the pieces.

  4. Place a deep pan on the stove and add your oil. Then fry the chicken on medium heat for about 5-7 minutes until the chicken is golden brown and cooked in the middle. Turn the chicken halfway during the cooking time.

  5. After you’ve fried all the chicken you can assemble your burgers. Here’s how I did: I toast my buns. Then I start with a layer of Buldak mayo sauce on the bottom bun, followed by some lettuce leaves, the crispy chicken burger, a slice of cheese, jalapeño (from a jar), pickled onions and more sauce on the top bun. That’s all there is guys and then you enjoy a big bite ;-)

    - Cut the chicken into strips or cubes and turn these burgers into a snack.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!