Gluten Free Festive Crunchy Buttermilk Chicken Burger - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-festive-crunchy-buttermilk-chicken-burger

Posted On: 12th December 2025

If you are a Coeliac after the ultimate festive comfort food, this gluten free buttermilk chicken burger delivers everything you love about Christmas in one towering stack. Tender chicken thighs are soaked in buttermilk for unbeatable juiciness, coated in a perfectly seasoned gluten free crumb and fried until golden and crisp. Then comes the magic: creamy brie or camembert, salty bacon, sweet cranberry sauce, fresh rocket or baby spinach and even a pig in blanket to finish it off. Whether you’re recreating a seasonal favourite or just craving a hearty winter burger, this gluten free recipe is pure indulgence from top to bottom.

Gluten Free Festive Crunchy Buttermilk Chicken Burger

Ingredients

Buttermilk Chicken
125ml buttermilk
3 large chicken thighs
150g gluten free plain flour
1tbsp cornflour
1/4tsp chilli powder
1/2tsp onion granules
1/2tsp salt
1tsp thyme
1tsp smoked paprika
Vegetable oil for frying

Rest of the burger
3 gluten free brioche roll ( I use Schar)
6 slices bacon
90-120g camembert or brie
3 pigs in a blanket
3 heaped spoonful of cranberry sauce
3 small handfuls of rocket, lettuce or baby spinach

Preparation Time: 3 Hours 30 Mins
Cooking Time: 15 Mins

This recipe contains

Dairy, Egg

Method

1. Pour the buttermilk into a bowl and add the chicken thighs, leave to soak for at least 3 hours but ideally overnight, this helps the chicken stay super tender.

2. When you are ready to make your gluten free buttermilk chicken burger, in a bowl place your gluten free plain flour, cornflour, herbs and spices and mix well. Add 3tbsp of the buttermilk from your chicken to the gluten free flour blend, this will help create crispy bits on the outside, just roughly stir it round so some bits clump together.

3. Make sure you have a plate or rack ready to rest your chicken on. Take one thigh at a time and dip into the gluten free flour coating, dip back into the buttermilk and coat again with the gluten free flour blend. One dip is fine, but by double dipping you create a crispier coating.

3. Once all three chicken thighs are coated, pour your vegetable oil in a frying pan, enough that you can shallow fry your burgers, and heat for a few minutes until super hot. Using tongs, place your thighs into the hot oil and cook for about 5 mins on each side, until the chicken is thoroughly cooked through and the outside is golden and crispy. I use a food thermometer to check it is cooked all the way through.

4. While waiting for your chicken to cook through you can get the rest of the burger parts ready. The bacon and pigs in blanket need cooking, I just do them under the grill. Slice your gluten free brioche rolls in half, add your greenery of choice to the bottom. Slice your camembert or brie.

5. When your chicken is ready, remove from the oil and place on kitchen towel to drain off excess fat, then lift onto your burger base, top with the cheese, then bacon and a dollop of cranberry sauce. If you like add the pig in a blanket here too, but if you have skewers handy, add the top of your bun then stick it on the top, sticking the skewer through the middle to hold it in place.

6. Serve with chips, and whatever other sides you would like!

This recipe makes 3 burgers
Nutritional info per burger