Crispy Chicken Burger (Printable)

Golden-fried chicken breast with crisp lettuce, tangy pickles, and creamy sauce on toasted brioche buns.

# What You'll Need:

→ Chicken and Marinade

01 - 4 boneless skinless chicken breasts (5-6 oz 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 Steps:

01 - Pound chicken breasts between parchment sheets to uniform 1/2-inch thickness for even cooking.
02 - Whisk buttermilk with salt, pepper, garlic powder, and paprika. Submerge chicken and refrigerate 30 minutes to 4 hours.
03 - Combine flour, cornstarch, salt, paprika, and cayenne in a shallow dish for the coating mixture.
04 - Pour oil into deep skillet or Dutch oven to 2-inch depth. Heat to 350°F.
05 - Remove chicken from marinade, shake off excess liquid. Press firmly into flour mixture, ensuring thick, even coating on all sides.
06 - Fry chicken 4-5 minutes per side until deep golden brown and internal temperature reaches 165°F. Drain on wire rack.
07 - Stir together mayonnaise and Dijon mustard until smooth and fully incorporated.
08 - Spread sauce on both bun halves. Layer lettuce, fried chicken, pickles, and tomato. Crown with top bun and serve immediately.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken impossibly juicy while creating that perfect crunch everyone fights over
  • You can customize the heat level and stack these burgers however your heart desires
02 -
  • Letting the chicken rest on a wire rack keeps it crispy instead of getting soggy on paper towels
  • The oil temperature drops when you add chicken, so adjust the heat to maintain 175°C throughout frying
03 -
  • Double dredging by dipping back into buttermilk then flour creates an extra thick and crispy coating
  • Keep fried chicken warm in a low oven while you finish the batch so everything stays hot

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