Crispy Chicken Burger (Printable)
Golden-fried chicken breast with crisp lettuce, tangy pickles, and creamy sauce on toasted brioche bun.
# What You Need:
→ Chicken and Marinade
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→ Crispy Coating
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→ Burger Assembly
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# How-To:
01 - Place chicken breasts between two sheets of parchment paper. Gently pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - Whisk together buttermilk, salt, black pepper, garlic powder, and paprika in a bowl. Submerge chicken pieces in the mixture, cover, and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor.
03 - Combine flour, cornstarch, salt, paprika, and cayenne pepper in a shallow dish. Mix thoroughly to ensure even distribution of spices.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat to 350°F, maintaining temperature throughout frying.
05 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the flour mixture, ensuring a thick, even coating on all sides. Shake off any loose flour.
06 - Carefully place coated chicken into the hot oil. Fry for 4 to 5 minutes per side until golden brown and crispy. Internal temperature should reach 165°F. Transfer to a wire rack or paper towels to drain.
07 - Blend mayonnaise and Dijon mustard in a small bowl until smooth and well combined.
08 - Spread the prepared sauce on both halves of each toasted bun. Layer shredded lettuce on the bottom bun, followed by the crispy fried chicken, pickle slices, and tomato. Place the top bun and serve immediately while hot.
# Expert Tips:
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- The buttermilk marinade keeps the chicken ridiculously juicy while creating the most satisfying crunch
- Everything comes together in under an hour, but tastes like it came from a restaurant
- The homemade sauce is the perfect tangy creamy balance that ties everything together
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- Letting the marinated chicken come to room temperature before frying helps the coating adhere better and cook more evenly
- Double coating the chicken creates that restaurant style crunch that lasts even after the burger is assembled
- A wire rack is better than paper towels for draining because it keeps the crispy bottom from getting soggy
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- Pat the chicken completely dry before marinating so the buttermilk can penetrate instead of just sliding off
- The coating sticks better if you press it firmly onto the chicken and let it sit for a minute before frying