Crispy Chicken Burger (Printable View)

Juicy golden-fried chicken breast with crisp lettuce, tangy pickles, and creamy sauce on toasted brioche bun.

# Ingredient List:

→ Chicken and Marinade

01 -

02 -

03 -

04 -

05 -

06 -

→ Coating

07 -

08 -

09 -

10 -

11 -

12 -

→ Burger Assembly

13 -

14 -

15 -

16 -

17 -

18 -

# How to Make It:

01 - Place chicken breasts between two sheets of parchment paper and gently pound to even thickness, about 0.6 inch.

02 - In a bowl, combine buttermilk, salt, pepper, garlic powder, and paprika. Add chicken, cover, and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor.

03 - In a shallow dish, whisk together flour, cornstarch, salt, paprika, and cayenne pepper until well blended.

04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F.

05 - Remove chicken from marinade, shaking off excess liquid. Dredge each piece in the flour mixture, pressing firmly to ensure thick, even coating.

06 - Carefully place coated chicken in hot oil. Fry for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to wire rack or paper towels to drain.

07 - Whisk together mayonnaise and Dijon mustard in a small bowl until smooth and well combined.

08 - Spread sauce on both halves of each toasted bun. On bottom bun, layer shredded lettuce, fried chicken, pickles, and tomato slices if using. Crown with bun top and serve immediately.

# Expert Suggestions:

01 -

The buttermilk marinade makes the chicken impossibly tender inside
That shattering crust stays crispy even under all those toppings

02 -

Oil temperature drops when you add cold chicken, so do not crowd the pan
Letting fried chicken rest on a wire rack keeps that crust crispy instead of soggy

03 -

Use a kitchen thermometer to check oil temperature frequently
Line your workspace with paper towels before starting for easier cleanup

Go Back