Crispy Chicken Burger (Printable)

Golden fried chicken breast on toasted brioche with fresh lettuce, 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 slices tomato (optional)
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 (about 1/4 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 for best flavor).
03 - In a shallow dish, combine flour, cornstarch, salt, paprika, and cayenne pepper.
04 - Heat oil in a deep skillet or Dutch oven to 350°F (about 2 inches deep).
05 - Remove chicken from marinade, shaking off excess. Dredge each piece in the flour mixture, pressing firmly for a thick coating.
06 - Fry chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Drain on a wire rack or paper towels.
07 - Mix mayonnaise and Dijon mustard to create the burger sauce.
08 - Spread the sauce on both halves of each toasted bun. Layer lettuce, fried chicken, pickles, and tomato (if using). Top with the bun lid and serve immediately.

# Expert Suggestions:

01 -
  • The buttermilk marinade makes the chicken impossibly tender, almost like it's been brining for days
  • That crunch when you bite through the coating creates the most satisfying texture contrast with the soft brioche
02 -
  • Let the fried chicken rest for a couple minutes before assembling, otherwise the steam makes the bottom bun soggy immediately
  • The oil temperature will drop when you add the chicken, so don't crowd the pan or you'll end up with greasy results
03 -
  • Pat the chicken completely dry before marinating, otherwise the buttermilk slides right off and won't penetrate the meat
  • Let your coated chicken sit for 10 minutes before frying, which helps the coating set and prevents it from falling off in the oil

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