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Baked buttermilk-marinated chicken burger

Accord : Versant Blanc


  • 1.5 kg chicken thighs
  • 2 cups buttermilk 
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked paprika 
  • 1 teaspoon garlic powder
  • 1 tablespoon maple syrup 

Mix all ingredients and marinate for 12 hours in the fridge. Remove one hour before cooking to temper. Meanwhile, prepare 3 bowls to coat chicken before cooking. Preheat oven to 350°F.

First bowl, seasoned flour: 

  • One cup of flour
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper

Second bowl beat 4 eggs

Third bowl spicy panko breadcrumbs

  • 3 cups panko
  • 3 tablespoons butter


Brown the breadcrumbs in a dry frying pan over medium heat until golden. Add butter (3 tablespoons) and melt. Mix well. Remove from heat.

Add the following seasonings to the breadcrumbs:

  • 1 teaspoon salt
  • 1 teaspoon smoked paprika 
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon celery salt 
  • 1/2 teaspoon ground ginger
  • 1 teaspoon white pepper
  • A pinch of thyme 
  • A pinch of oregano
  • A pinch of basil

Method :

Take the chicken from the marinade and place it on a dish with kitchen paper to remove excess marinade. Then dip the chicken in the flour, the egg mixture and the spicy breadcrumbs. 

Then place the chicken on a rack on a baking sheet and bake for 25 minutes at 350°F. Check with a thermometer. Remove from oven and wait 5-10 minutes before serving.

Excellent as a burger with pan-fried brioche buns, lettuce, orange cheddar and a honey-mustard mayonnaise :

  • 1 cup mayonnaise 
  • 1 tablespoon baseball mustard 
  • 1 tablespoon honey
  • Ground black pepper to taste 


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