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 and Marinade

01 - 4 boneless, skinless chicken breasts (about 5 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 Make It:

01 - Place chicken breasts between two sheets of parchment paper and gently pound to even thickness of about 0.6 inch.
02 - Whisk together buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Submerge chicken pieces in the mixture, cover, and refrigerate for at least 30 minutes or up to 4 hours.
03 - Combine flour, cornstarch, salt, paprika, and cayenne pepper in a shallow dish, mixing thoroughly.
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, allowing excess to drip off. Press each piece firmly into the flour mixture, ensuring complete coverage.
06 - Carefully place coated chicken in hot oil. Fry for 4 to 5 minutes per side until golden brown and 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.
08 - Spread sauce on both halves of toasted buns. Layer lettuce, fried chicken, pickles, and tomato on bottom bun. Place top bun and serve immediately.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken ridiculously tender while creating that perfect crunch when fried
  • Everything can be prepped ahead so you're not frantically coating chicken while guests wait
  • This recipe reproduces that fast food taste you secretly crave but way better than the drive through version
02 -
  • Letting the chicken rest on a wire rack instead of paper towels keeps that crunch intact by preventing steam from making the coating soggy
  • Oil that's too cool makes the breading absorb too much fat while oil that's too hot burns before the chicken cooks through
  • The coating sticks best when you really press it into the flour mixture instead of just lightly dredging
03 -
  • Pat the marinated chicken almost dry before coating to help the flour adhere better
  • Let the fried chicken rest for a couple of minutes before assembling so the juices redistribute

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