Crispy Chicken Burger (Printable)
Golden fried chicken breast with crisp lettuce, tangy pickles, and creamy sauce on toasted brioche bun.
# What You'll Need:
→ Chicken Preparation
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
→ Crispy 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 tomato slices
17 - 4 tablespoons mayonnaise
18 - 2 teaspoons Dijon mustard
# How to Make It:
01 - Place chicken breasts between two sheets of parchment paper and gently pound to even thickness, approximately 1/2 inch thick.
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, mixing thoroughly to distribute spices evenly.
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 liquid to drip off. Press each piece firmly into the flour mixture, ensuring a thick, even coating on all sides.
06 - Carefully place coated chicken in hot oil. Fry for 4 to 5 minutes per side until golden brown and crispy, ensuring internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
07 - Combine mayonnaise and Dijon mustard in a small bowl, stirring until smooth and fully incorporated.
08 - Spread prepared sauce on both halves of each toasted bun. Layer bottom bun with shredded lettuce, followed by fried chicken, pickle slices, and tomato. Place bun top and serve immediately.
# Expert Advice:
01 -
- The cornstarch in the coating creates that shatteringly crisp exterior that stays crunchy even after the sauce hits it
- Buttermilk tenderizes the chicken while adding subtle tang, keeping the meat juicy beneath all that crunch
02 -
- Letting the chicken rest on a wire rack rather than paper towels keeps the bottom crust from getting soggy
- The oil temperature will drop when you add chicken, so adjust the heat to maintain 175°C throughout frying
03 -
- Use a kitchen thermometer to check oil temperature, because too hot burns the coating while too cool makes the chicken greasy
- Season the flour coating generously, since some will shake off during dredging and this is your main flavor source for the crust