Crispy Chicken Burger (Printable Version)
Golden fried chicken breast with crispy coating on toasted brioche bun with fresh vegetables and creamy sauce.
# 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 tomato slices
17 - 4 tablespoons mayonnaise
18 - 2 teaspoons Dijon mustard
# Directions:
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 combined.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat to 350°F.
05 - Remove chicken from marinade, shaking off excess liquid. Press each piece firmly into the flour mixture to create a thick, even coating.
06 - Fry chicken for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a 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 sauce on both halves of each toasted bun. Layer lettuce, fried chicken, pickles, and tomato on the bottom bun. Place bun lid on top and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender
- That shattering crisp coating stays crunchy even under sauce
- Everything comes together in under an hour
02 -
- Letting the chicken rest on a wire rack keeps the coating crispy instead of getting soggy on paper towels
- Oil temperature drops when you add cold meat, so do not overcrowd the pan
- The coating needs a full minute to set before you attempt to flip the pieces
03 -
- Double coating creates an even thicker crunch if you want extra texture
- A slice of sharp cheddar melted over the hot chicken takes it to another level