Crispy Chicken Burger (Printable Version)

Juicy golden-fried chicken breast on a toasted brioche bun with fresh lettuce, tangy pickles, 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 (optional)
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 (optional)
17 - 4 tablespoons mayonnaise
18 - 2 teaspoons Dijon mustard

# How-To:

01 - Place chicken breasts between two sheets of parchment paper and gently pound to even thickness (about 1/4 inch).
02 - In a bowl, combine buttermilk, 1 teaspoon salt, black pepper, garlic powder, and 1 teaspoon paprika. Add chicken and marinate in refrigerator for at least 30 minutes, up to 4 hours.
03 - In a shallow dish, whisk together flour, cornstarch, 1 teaspoon salt, 1 teaspoon paprika, and cayenne pepper until well blended.
04 - Pour vegetable oil into a deep skillet or Dutch oven to depth of 2 inches. Heat to 350°F.
05 - Remove chicken from marinade, shaking off excess liquid. Press each piece firmly into flour mixture, ensuring thick, even coating.
06 - Carefully place chicken in hot oil. Fry 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 - Whisk together mayonnaise and Dijon mustard in small bowl until smooth.
08 - Spread sauce on both halves of toasted buns. Layer bottom bun with lettuce, fried chicken, pickles, and tomato if desired. Cover with bun top and serve immediately.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while creating that shatteringly crisp coating we all crave
  • This restaurant quality burger comes together faster than delivery and tastes infinitely better
02 -
  • Pat the chicken dry before dredging or the flour will slide right off instead of forming that crusty coating
  • Let the fried chicken rest on a wire rack, not paper towels, so the bottom stays crispy
03 -
  • Use a kitchen thermometer to maintain oil temperature, otherwise the coating will absorb too much grease and turn soggy
  • Sprinkle a little extra salt on the chicken immediately after frying while it is still hot

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