Crispy Chicken Burger (Printer-friendly)
Golden-fried chicken breast with crisp lettuce, tangy pickles, and creamy sauce on a toasted brioche bun.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
→ Coating
07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup cornstarch
09 - 1 teaspoon salt
10 - 1 teaspoon paprika
11 - 1/2 teaspoon cayenne pepper
12 - Vegetable oil, for frying
→ Burger Assembly
13 - 4 brioche burger buns, split and toasted
14 - 1 cup iceberg lettuce, shredded
15 - 8 dill pickle slices
16 - 4 slices tomato
17 - 4 tablespoons mayonnaise
18 - 2 teaspoons Dijon mustard
# How to Make It:
01 - Place chicken breasts between two sheets of parchment and gently pound to even thickness (about 0.6 inch).
02 - In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika. Add chicken, cover, and marinate in the fridge for at least 30 minutes (up to 4 hours for best flavor).
03 - In a shallow dish, combine flour, cornstarch, salt, paprika, and cayenne pepper.
04 - Heat oil in a deep skillet or Dutch oven to 350°F (about 2 inches deep).
05 - Remove chicken from marinade, shaking off excess. Dredge each piece in the flour mixture, pressing firmly for a thick coating.
06 - Fry chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F). Drain on a wire rack or paper towels.
07 - Mix mayonnaise and Dijon mustard to create the burger sauce.
08 - Spread the sauce on both halves of each toasted bun. Layer lettuce, fried chicken, pickles, and tomato. Top with the bun lid and serve immediately.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while keeping that shatteringly crispy exterior
- These come together faster than you can drive to a drive-through and taste infinitely better
02 -
- Letting the chicken rest on a wire rack instead of paper towels keeps that coating from getting steamy and soft
- Oil temperature matters more than anything, too cool and you get greasy chicken, too hot and the coating burns before the meat cooks
03 -
- Pat the chicken completely dry before dredging or the flour won't adhere properly and you'll lose your coating in the oil
- Season your flour mixture generously because that's your main flavor opportunity for the crust itself