Pin It Indulge in a ultimate comfort food experience with this crispy chicken creation. Golden-fried buttermilk-marinated chicken breast delivers juicy tenderness inside a perfectly seasoned crunchy coating. The assembly shines with cool shredded iceberg lettuce, zesty dill pickles, and a homemade creamy mustard-mayo spread all nestled between warm, toasted brioche buns.
The buttermilk marinade ensures the chicken stays incredibly moist while developing deep flavor. The double coating technique creates that restaurant-quality crunch that holds up beautifully against all the fresh toppings. Perfect for weekend lunches, casual dinners, or when you're craving something satisfying and homemade.
The first time I made these chicken burgers, my kitchen smelled like a Friday night at our favorite local spot. My roommate kept wandering in, asking if they were ready yet, that irresistible fried chicken fragrance filling every corner of our tiny apartment. When we finally sat down with paper towels and napkins, the crunch was audible and perfect.
Last summer, I made these for a backyard cookout when it started drizzling. We moved everything inside, and standing around the stove watching the chicken turn golden became unexpectedly cozy. Something about frying chicken brings people together.
Ingredients
- Chicken breasts: Pounding them to even thickness ensures they cook through without drying out, creating that perfect juicy bite every time
- Buttermilk: The tang here tenderizes the meat while creating the perfect base for the flour mixture to cling to
- Cornstarch in the coating: This little trick gives you that extra crispy shell that stays crunchy even after the sauce hits it
- Brioche buns: Their slight sweetness and buttery richness stand up to the bold flavors without falling apart
- Dill pickles: They cut through all that richness with just the right amount of vinegar and crunch
Instructions
- Prep the chicken:
- Pound each breast between parchment until they are an even thickness, about 1.5 cm, so they cook at the same rate
- Make the marinade:
- Whisk buttermilk with salt, pepper, garlic powder, and paprika until combined, then submerge the chicken and let it soak up all that flavor for at least 30 minutes
- Mix the coating:
- Combine flour, cornstarch, salt, paprika, and cayenne in a shallow dish, making sure there are no clumps
- Heat the oil:
- Get your oil to 175°C in a deep skillet, maintaining that temperature is crucial for crispy, not greasy, results
- Dredge and fry:
- Shake off excess marinade, press each piece firmly into the flour mixture, then fry for 4 to 5 minutes per side until golden and the internal temperature reaches 74°C
- Make the sauce:
- Stir together mayonnaise and Dijon mustard while the chicken rests on a wire rack
- Build the burgers:
- Toast those brioche buns, spread both sides with sauce, then stack with lettuce, that beautiful fried chicken, pickles, and tomato if you like
Pin It These burgers have become our go to for Sunday dinner, the kind of meal where everyone reaches across the table to steal a bite. There is something so satisfying about making something this indulgent at home.
Make It Extra Special
Try the double dip technique by coating the chicken in flour, dipping it back in buttermilk, then flour again for an incredibly thick crust. A slice of pepper jack melted on top while the chicken is still hot never hurt anyone either.
What To Serve Alongside
Crispy oven fries tossed with paprika and garlic salt are always welcome, or a simple coleslaw with a vinegar based dressing to balance all the richness. Keep sides light since these burgers are plenty satisfying on their own.
Timing And Prep
You can marinate the chicken up to 4 hours ahead, which actually develops more flavor. The sauce can be mixed a day in advance and kept in the refrigerator.
- Toast the buns right before assembling so they stay warm and crisp
- Keep the fried chicken in a 150°C oven if you are making a big batch
- Set up your assembly station before you start frying so everything is ready to go
Pin It There is nothing quite like biting into that first homemade chicken burger, hot and crispy and perfect. Make them for someone you love.
Recipe Questions
- → How long should I marinate the chicken?
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Marinate the chicken in buttermilk for at least 30 minutes, but up to 4 hours for the best flavor and tenderness. The longer marination time helps break down proteins and infuse the meat with seasoning.
- → What's the best oil temperature for frying?
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Heat your oil to 175°C/350°F. Use a kitchen thermometer for accuracy, as this temperature ensures the chicken cooks through properly while developing a golden, crispy exterior without burning.
- → Can I make these ahead of time?
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You can marinate the chicken up to 4 hours ahead and prepare the sauce in advance. However, for the best texture, fry the chicken just before assembling and serving. Leftover fried chicken can be refrigerated and reheated in a 350°F oven.
- → How do I get extra crispy coating?
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For maximum crunch, try the double-dip method: coat the chicken in flour, dip it back in the buttermilk marinade, then coat again in the flour mixture. This creates a thicker, crunchier crust that stays crispy longer.
- → What sides pair well with this burger?
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Classic options include crispy french fries, homemade coleslaw, onion rings, or a simple side salad. Potato wedges or sweet potato fries also complement the savory, crunchy chicken beautifully.
