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Crispy Chicken Burger

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It's suprisingly easy to make an awesome Crispy Chicken Burger at home. Tender on the inside and crispy on the outside with a hint of spicy heat, you'll find yourself making this over and over again.

  • Author: Renee Rendall
  • Prep Time: 15
  • Marinating Time: 2 hours
  • Cook Time: 15
  • Total Time: 2 hours 30 minutes
  • Yield: 4 burgers 1x
  • Category: Dinner
  • Method: Fried
  • Cuisine: American

Ingredients

Units Scale

For the brine

  • 4 boneless skinless chicken breasts
  • 3/4 cup buttermilk
  • 2 tablespoons hot sauce
  • 1 teaspoon salt

For the dredge

  • 3/4 cup flour, all-purpose or plain
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper

For the burgers

  • Vegetable oil for frying - enough to fill your skillet about an inch deep
  • 4 brioche burger buns
  • 1/4 cup mayonnaise
  • 1 tablespoon hot sauce (optional)
  • Favorite toppings such as lettuce, onion, and pickles

Instructions

For the brine:

  1. In a container that will fit all your chicken and can be covered, mix together buttermilk, hot sauce, garlic granules and salt.
  2. Place a chicken breast between two sheets of parchment paper and use a rolling pin or other heavy instrument to pound the chicken to about half-inch thickness. Add to the bowl of buttermilk brine and repeat with the other three pieces.
  3. Make sure all your chicken is completely submerged in the brine (you can always add a bit more buttermilk if needed), and store in the fridge for at least two hours or up to 24 hours.

To dredge and cook your chicken:

  1. Begin heating your oil in a skillet before you start the dredge so it's hot when the chicken is ready to go in. 
  2. In a flat shallow dish, combine all the ingredients for the dredge. You can simply mix it with a fork.
  3. Use tongs to transfer your chicken from the buttermilk brine to the dredge. Let some of the excess buttermilk drop off before dropping it into the brine and coating thickly on both sides. Then transfer your chicken to the hot oil.
  4. Cook your chicken about 3 minutes per side. You can press on the chicken to make sure it feels firm or cut a small hole to check all the pinkness is gone. When your chicken is cooked through, transfer it to a wire rack over a baking sheet to let some of the oil drain off.
  5. Repeat with all your chicken pieces. My skillet only holds two pieces at a time, so it's fine to work in batches. Just make sure you continue to adjust the heat under your oil.

To assemble your burger:

  1. While your chicken is resting, about 5 minutes, you can build your burgers.
  2. Combine the mayo with some hot sauce if you want spicy mayo. Simply stir them together in a small dish, then spread this over both sides of each bun.
  3. Layer on any veg toppings you like, then place your chicken in the bun and top it up. Dig in.

Equipment

Notes

All ingredient measurements can be approximate here. Feel free to change things up a bit to your liking.

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