Using Baker Tom’s Poppy & Sesame Brioche Bun
Crispy, sweet, spicy and seriously satisfying — this chicken burger is all about crunch and balance. Buttermilk-marinated chicken coated in golden cornflakes, drizzled with sticky sriracha caramel, topped with shredded iceberg and sharp pickled red onion, all tucked into a soft, glossy brioche bun.
🛒 Ingredients (Serves 2)
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2 Baker Tom’s poppy & sesame brioche buns
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2 boneless chicken thighs or breasts
For the marinade
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250 ml buttermilk
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1 tsp salt
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½ tsp black pepper
For the coating
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2 cups cornflakes, crushed
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½ cup plain flour
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1 tsp paprika
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½ tsp garlic powder
Sriracha caramel
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3 tbsp sugar
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1 tbsp butter
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1–2 tsp sriracha (to taste)
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Pinch of salt
Toppings
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Shredded iceberg lettuce
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Pickled red onion (see quick method below)
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Mayo or burger sauce (optional)
🔪 Method
1. Marinate the chicken
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In a bowl, combine buttermilk, salt and pepper.
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Add chicken and marinate for at least 4 hours (overnight is best).
2. Quick pickled red onion
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Thinly slice 1 red onion.
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Cover with 3 tbsp vinegar, pinch sugar and pinch salt.
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Let sit at least 30 minutes (longer = better colour & flavour).
3. Prepare the coating
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Mix crushed cornflakes, flour, paprika and garlic powder.
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Remove chicken from marinade, allow excess to drip off, then press firmly into coating until fully covered.
4. Fry the chicken
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Heat oil to 170–175°C.
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Fry chicken for 5–7 minutes until deep golden, crisp and cooked through.
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Rest on a rack while you prepare the caramel.
5. Make the sriracha caramel
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Melt sugar in a small pan over medium heat until amber.
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Stir in butter carefully, then add sriracha and a pinch of salt.
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Remove from heat — it will thicken slightly as it cools.
6. Toast the buns
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Lightly toast the cut sides of the brioche buns until warm and golden.
7. Build the burger
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Base bun → mayo (optional) → shredded iceberg → crispy chicken → drizzle of warm sriracha caramel → pickled red onion → top bun.
👨🍳 Chef’s Tips
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Extra crunch: Double dip chicken (buttermilk → coating → buttermilk → coating).
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Heat level: Add more sriracha or a pinch of chilli flakes to the caramel for a bigger kick.
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Balance: The sharp pickled onion is key — it cuts through the sweet caramel and rich fried chicken.
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Make ahead: Chicken can marinate overnight, onions keep for several days chilled.
A perfect weekend special — crispy, sticky, spicy and made even better in a soft, seeded brioche bun.