Crispy Chicken Burger (Printable Version)
Juicy fried chicken breast with crisp lettuce, pickles, and creamy sauce on toasted brioche buns. A satisfying classic meal ready in 40 minutes.
# What You Need:
→ Chicken
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
→ 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 slices tomato
17 - 4 tablespoons mayonnaise
18 - 2 teaspoons Dijon mustard
# How To Make:
01 - Place chicken breasts between two sheets of parchment paper and gently pound to even thickness (about 0.6 inch).
02 - In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika. Add chicken, cover, and marinate in the refrigerator for at least 30 minutes up to 4 hours.
03 - In a shallow dish, combine flour, cornstarch, salt, paprika, and cayenne pepper until well blended.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F (about 2 inches deep).
05 - Remove chicken from marinade, shaking off excess liquid. Dredge each piece in the flour mixture, pressing firmly to ensure thick, even coating.
06 - Fry chicken for 4-5 minutes per side until golden brown and cooked through to internal temperature of 165°F. Drain on wire rack or paper towels.
07 - Mix mayonnaise and Dijon mustard in a small bowl until smooth and combined.
08 - Spread sauce on both halves of each toasted bun. Layer lettuce, fried chicken, pickles, and tomato. Place bun lid on top and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that fried chicken texture that makes people pause mid-bite
- That sauce hits exactly the right balance between creamy and sharp, tying together all the crunch and freshness
02 -
- Letting the chicken rest on a wire rack instead of paper towels keeps that crust from getting steamy and soft
- The oil temperature will drop when you add chicken so wait for it to recover between batches
03 -
- Set up your assembly line in order—marinated chicken, flour mixture, cooling rack—so you are not scrambling with wet hands
- Keep the fried chicken warm in a 150°C oven while you finish the batch so everyone eats together