Crispy Chicken Burger (Printable)

Juicy golden-fried chicken breast with crisp lettuce, tangy pickles, and creamy sauce on toasted brioche bun.

# What You 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

→ 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 (about 2 cups)

→ 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 Steps:

01 - Place chicken breasts between two sheets of parchment paper and gently pound to even thickness, about 1/2 to 3/4 inch thick.
02 - In a mixing bowl, combine buttermilk, 1 teaspoon salt, black pepper, garlic powder, and 1 teaspoon paprika. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor.
03 - In a shallow dish, whisk together flour, cornstarch, 1 teaspoon salt, 1 teaspoon paprika, and cayenne pepper until evenly combined.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the temperature reaches 350°F.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess flour.
06 - Carefully place coated chicken in the hot oil. Fry for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a wire rack or paper towels to drain.
07 - In a small bowl, whisk together mayonnaise and Dijon mustard until smooth and well combined.
08 - Spread the prepared sauce on both halves of each toasted bun. On the bottom bun, layer shredded lettuce, followed by the fried chicken breast, pickle slices, and tomato if using. Place the bun top on top and serve immediately.

# Expert Tips:

01 -
  • The buttermilk marinade keeps the chicken impossibly juicy while creating that shatteringly crisp crust we all crave
  • This recipe delivers fast food satisfaction with homemade quality, ready in under an hour
02 -
  • Let the fried chicken rest on a wire rack rather than paper towels to keep the bottom crust from getting soggy
  • The oil must be fully heated before adding chicken or the coating will absorb too much grease and turn heavy
03 -
  • Pat the chicken completely dry before dredging or the coating will slide off in patches
  • Use a kitchen thermometer to check the oil temperature between batches for consistent results

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