These peri peri chicken burgers are the kind of recipe that disappear fast, get requested again immediately and quietly become part of your regular rotation. Crispy buttermilk fried chicken, soft brioche buns, spicy peri peri mayo and a sticky hit of chilli jam make these peri peri chicken burgers outrageously good. They are crunchy, juicy, spicy, creamy and sweet all in one bite.
Peri peri fried chicken burgers are inspired by Portuguese and Mozambican flavours, known for their bold chilli heat, citrusy tang and garlic depth. This version pairs juicy buttermilk fried chicken with a crispy spiced coating and a creamy peri peri mayo to balance the heat. Soft brioche buns and sweet chilli jam complete the contrast of textures, creating a burger that feels indulgent, fiery and deeply satisfying while still being simple enough to recreate at home.
If you love these chicken burgers, other burgers I recommend trying include my spicy caramelised onion burgers and my Greek Halloumi Burgers.
Ingredients
Chicken thighs - Chicken thighs are perfect for peri-peri chicken burger because they stay juicy, tender and full of flavour even after frying. I always use thighs because they are far more forgiving than breast and give you that succulent bite every time.
Buttermilk - Buttermilk tenderises the chicken and adds a gentle tang that balances the heat in peri peri chicken burgers. It also helps the coating cling properly for a thicker, crunchier crust.
Flour - Flour forms the crispy outer layer that makes peri peri chicken burgers so satisfying. It locks in moisture and creates that golden crunch.
Paprika - Paprika adds warmth, colour and a gentle smokiness that deepens the flavour of the coating.
Garlic granules - Garlic granules bring savoury depth to peri peri chicken burgers without overpowering the sauce.
Onion powder - Onion powder gives sweetness and rounds out the spice blend.
Oregano - Oregano adds a subtle herbal note that keeps the seasoning from tasting flat.
Ground coriander - Ground coriander adds citrusy warmth that works beautifully with peri peri flavours.
Sugar - Sugar balances the spice and helps the coating brown evenly for golden peri peri chicken burgers.
Salt and pepper - Salt and pepper enhance every layer and make the flavours pop.
Topping ingredients
Peri peri sauce - Peri peri sauce brings the heat, tang and signature flavour that defines peri peri chicken burgers. I like to use a medium heat version because it gives warmth without overpowering the chicken.
Mayonnaise - Mayonnaise turns peri peri sauce into a creamy, cooling burger sauce that still packs a punch.
Chilli jam - Chilli jam adds a sticky sweet heat that takes peri peri chicken burgers to the next level.
Brioche buns - Brioche buns are soft, lightly sweet and strong enough to hold crispy chicken without collapsing. I always use brioche because it makes peri peri chicken burgers feel extra indulgent.
Baby gem lettuce - Baby gem lettuce adds crunch and freshness that cuts through the richness.
Vegetable oil - Vegetable oil has a high smoke point, making it ideal for frying crispy peri peri chicken burgers.
See recipe card for quantities.
Instructions
- Step 1: Set up two mixing bowls. Add buttermilk to one bowl and flour to the other. In a small bowl, mix paprika, garlic granules, onion powder, oregano, ground coriander, sugar, salt and pepper. Add half of this spice mix to the buttermilk and the other half to the flour. Stir 2 tablespoon of the peri peri sauce into the buttermilk. Add the chicken thighs and coat well. Leave to marinate while you prepare the toppings or ideally for at least 30 minutes.
- Step 2: Slice the baby gem lettuce. Mix the remaining peri peri sauce with mayonnaise to create peri peri mayo. Add a few spoonfuls of the spiced buttermilk into the flour and mix lightly until you get a shaggy texture. This creates a crispier coating for your peri peri chicken burgers. Remove each piece of chicken from the buttermilk and coat thoroughly in the flour mixture.
- Step 3: Heat vegetable oil in a deep pan until hot. Fry the chicken in batches of 2 for around 10 minutes, or cooking until golden, crisp and cooked through. Adjust the heat if it browns too quickly. Remove the chicken and drain on kitchen paper or a wire rack.
- Step 4: Toast the burger buns. Spread peri peri mayo on the bottom bun, add lettuce, place the crispy chicken on top and drizzle with more peri peri mayo. Finish with chilli jam on the top bun. Close the buns and serve.
Hint: Let the chicken marinate in the spiced buttermilk for as long as you can. Even an extra 30 minutes makes a noticeable difference. The longer soak deeply seasons the meat and tenderises it, which keeps the chicken juicy while frying and prevents the coating from sliding off.
Substitutions
Chicken thighs – Swap for chicken breast for a leaner option or boneless chicken mini fillets for quicker cooking and more uniform burgers.
Brioche buns – Use potato buns for extra softness or toasted ciabatta rolls for a chewier, more rustic bite.
Baby gem lettuce – Replace with shredded iceberg for extra crunch or butterhead lettuce for a softer, sweeter leaf.
Buttermilk – Use natural yoghurt thinned with a splash of milk for the same tangy tenderising effect or kefir for a slightly sharper flavour.
Flour – Substitute with cornflour for an ultra light, crisp coating or gluten free plain flour for a wheat free version.
Paprika – Use smoked paprika for deeper smoky notes or cayenne pepper for extra heat.
Garlic granules – Swap for garlic powder for a milder garlic flavour or onion granules for softer savoury warmth.
Onion powder – Replace with onion granules for more texture or a pinch of asafoetida for deep onion like savouriness.
Ground coriander – Use ground cumin for earthier warmth or fennel seeds for a lightly sweet aromatic twist.
Oregano – Substitute with dried thyme for woodsy depth or mixed Italian herbs for broader herbal flavour.
Sugar – Replace with honey for gentle floral sweetness or brown sugar for richer caramel notes.
Peri peri sauce – Use harissa for smoky North African heat or sriracha for a sharper chilli kick.
Mayonnaise – Swap for Greek yoghurt for a lighter creamy tang or sour cream for extra richness.
Chilli jam – Replace with hot honey for sticky floral heat or sweet chilli sauce for mild sweet warmth.
Vegetable oil – Use sunflower oil for a neutral high heat fry or groundnut oil for light nutty richness.
Salt and pepper – Swap black pepper for white pepper for gentler heat or smoked salt for subtle smoky seasoning.
Variations
Lemon Herb Peri Peri Burgers - Add fresh lemon zest to the flour mix and stir chopped parsley into the mayo. The citrus lifts the spice and adds brightness, creating a lighter but still punchy peri peri chicken burger.
Honey Heat Peri Peri Burgers - Drizzle hot honey over the fried chicken before assembling. The sweetness softens the chilli heat and adds sticky shine.
Extra Crunch Slaw Burgers - Swap lettuce for a quick slaw made from shredded cabbage, carrot and a splash of peri peri mayo for added crunch and freshness.
Equipment
Storage
If you have leftover fried chicken, allow it to cool completely before storing. Place the chicken in an airtight container lined with kitchen paper to absorb excess moisture. Keep refrigerated and use within three days for best quality. Store buns separately in a sealed bag at room temperature. Peri peri mayo should be kept in a sealed container in the fridge and used within two days. Chilli jam and lettuce should also be stored separately.
To reheat the chicken, place it on a wire rack over a baking tray and heat in a hot oven until crisp and piping hot. Avoid microwaving as it softens the coating. Assemble burgers only when ready to eat. Once assembled, burgers are best eaten immediately and are not recommended for storage.
Top Tip
Do not overcrowd the pan when frying. Frying too many pieces at once lowers the oil temperature, causing the coating to absorb oil and turn greasy. Cook in batches to keep the oil hot and ensure the chicken fries crisp, golden and evenly.
FAQ
Yes. Peri peri is made with chillies, garlic, lemon and spices, which are rich in antioxidants and vitamin C. It can help boost metabolism, support immunity and add flavour without relying on heavy sauces. Like all spicy foods, it is best enjoyed in moderation if you have a sensitive stomach.
Peri peri comes from the Swahili word “piri piri,” meaning pepper pepper. The name refers to the African bird’s eye chilli used in the sauce. Portuguese settlers adopted the term after encountering the chillies in Mozambique and surrounding regions.
Related
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Dinner
Here are more dinner recipes to try if you liked these peri peri fried chicken burgers:
Recipe
Peri Peri Buttermilk Fried chicken burgers
Equipment
- Pot
- mixing bowls
Ingredients
- 4 chicken thighs
- 4 brioche buns
- 2 baby gem lettuce heads
- 3 tablespoon peri peri sauce I used medium
- 2-3 tablespoon mayonnaise
- 500 ml vegetable oil for frying
- 280 ml buttermilk
- 250 g flour
- 2 teaspoon paprika
- 2 teaspoon garlic granules
- 2 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon cround coriander
- 1 teaspoon sugar
- 2 tablespoon chilli jam
- Salt and pepper
Instructions
- Set up two mixing bowls. Add buttermilk to one bowl and flour to the other. In a small bowl, mix paprika, garlic granules, onion powder, oregano, ground coriander, sugar, salt and pepper. Add half of this spice mix to the buttermilk and the other half to the flour. Stir 2 tablespoon of the peri peri sauce into the buttermilk. Add the chicken thighs and coat well. Leave to marinate while you prepare the toppings or ideally for at least 30 minutes.4 chicken thighs, 3 tbsp peri peri sauce, 280 ml buttermilk, 250 g flour, 2 tsp paprika, 2 tsp garlic granules, 2 tsp oregano, 1 tsp onion powder, 1 tsp cround coriander, 1 tsp sugar, Salt and pepper
- Slice the baby gem lettuce. Mix the remaining peri peri sauce with mayonnaise to create peri peri mayo. Add a few spoonfuls of the spiced buttermilk into the flour and mix lightly until you get a shaggy texture. This creates a crispier coating for your peri peri chicken burgers. Remove each piece of chicken from the buttermilk and coat thoroughly in the flour mixture.2 baby gem lettuce heads, 2-3 tbsp mayonnaise
- Heat vegetable oil in a deep pan until hot. Fry the chicken in batches of 2 for around 10 minutes, or cooking until golden, crisp and cooked through. Adjust the heat if it browns too quickly. Remove the chicken and drain on kitchen paper or a wire rack.500 ml vegetable oil
- Toast the brioche buns. Spread peri peri mayo on the bottom bun, add lettuce, place the crispy chicken on top and drizzle with more peri peri mayo. Finish with chilli jam on the top bun. Close the buns and serve.4 brioche buns, 2 tbsp chilli jam
