Crispy Chicken Burger (Print Version)
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 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
→ 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. Gently pound to even thickness of approximately 0.6 inch using a meat mallet.
02 - Whisk together buttermilk, 1 teaspoon salt, black pepper, garlic powder, and paprika in a bowl. Submerge chicken pieces in the mixture, cover, and refrigerate for 30 minutes to 4 hours.
03 - Combine flour, cornstarch, 1 teaspoon salt, paprika, and cayenne pepper in a shallow dish. Mix thoroughly to distribute spices evenly.
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, allowing excess to drip off. Press each piece firmly into flour mixture, ensuring complete coverage. Shake off loose coating.
06 - Carefully place coated chicken into hot oil. Fry for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
07 - Combine mayonnaise and Dijon mustard in a small bowl. Stir until smooth and fully incorporated.
08 - Spread sauce evenly on cut sides of toasted buns. Place lettuce on bottom bun, add fried chicken, arrange pickles and tomato slices. Top with bun crown and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender and juicy inside
- That crunch when you bite through the coating is absolutely addictive
02 -
- Letting the chicken rest on a wire rack keeps it crispy instead of getting soggy on paper towels
- Oil temperature matters too cool and the coating gets greasy too hot and it burns before the meat cooks
03 -
- Brining the chicken in buttermilk overnight makes it noticeably more tender
- A slice of pepper jack cheese melted on the hot chicken takes it over the top