Crispy Fried Chicken Burger Recipe
A crispy fried chicken burger featuring tender buttermilk-marinated chicken breast coated in a crunchy seasoned flour blend, deep-fried to golden perfection, and served on toasted brioche buns with fresh lettuce, dill pickles, and a creamy, flavorful burger sauce.
- Prep Time: 10 minutes (plus 1 hour to overnight marinating)
- Cook Time: 12-15 minutes
- Total Time: 1 hour 25 minutes (including minimum marination)
- Yield: 4 fried chicken burgers 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Fried Chicken
- 2 large chicken breasts (butterflied or cut into 4 thinner fillets)
- 1½ cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne (optional, for heat)
For the Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp baking powder
- Salt & pepper to taste
For Frying
- Vegetable or canola oil (enough for deep frying)
For Assembly
- Brioche burger buns (or potato buns)
- Lettuce leaves
- Dill pickles
- Tomato slices (optional)
- Butter (for toasting buns)
Creamy Burger Sauce (Optional but Highly Recommended)
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp mustard
- 1 tsp pickle juice
- ½ tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper if using. Add the chicken breasts, making sure they are fully submerged, and marinate for at least 1 hour, preferably overnight. This tenderizes the chicken and infuses it with flavor.
- Make the Crispy Coating: In a large bowl, whisk together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, baking powder, salt, and pepper until evenly combined.
- Coat the Chicken: Remove the marinated chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to help the coating adhere and form crunchy ridges. For extra crunch, drizzle 1–2 tablespoons of the buttermilk marinade into the flour and rub gently to create little clumps that fry up extra crispy.
- Fry Until Golden: Heat vegetable or canola oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken pieces for 5–7 minutes per side depending on thickness, until golden brown and fully cooked through with an internal temperature of 165°F (74°C). Drain on a wire rack to keep the coating crisp.
- Toast the Buns: Butter the brioche or potato buns and toast them in a skillet over medium heat until golden and slightly crisp.
- Assemble the Burger: Spread the creamy burger sauce on the bottom bun, add a leaf of lettuce, place the hot fried chicken on top, layer with dill pickles and optional tomato slices, add more sauce if desired, and finish with the top bun. Serve immediately while hot and crispy.
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- Using cornstarch along with flour in the coating adds extra crunchiness.
- Drain fried chicken on a wire rack instead of paper towels to preserve crispiness.
- The creamy burger sauce is optional but highly enhances flavor.
- Adjust cayenne pepper to control the heat level to your preference.
Keywords: crispy fried chicken burger, buttermilk chicken burger, homemade chicken sandwich, deep fried chicken, crunchy chicken burger
Find it online: https://leofoster.com/crispy-fried-chicken-burger-recipe/
