Buttermilk Crispy Chicken Burger With Smoky Aioli Recipe

I absolutely love this recipe because the buttermilk marinade keeps the chicken irresistibly juicy and tender, while the crispy coating is perfectly seasoned with a kick of cayenne and paprika. Plus, the smoky aioli with its garlicky tang adds an amazing burst of flavor that perfectly complements the crunch of the chicken and the softness of the brioche bun.

Savor my crispy chicken burger, one that boasts seasoned chicken breasts soaking in tangy buttermilk before being coated in a flavorful blend of flour, garlic, and paprika. Finished to golden perfection in vegetable oil, the chicken sets beautifully in a soft brioche bun, topped with smoky aioli, lettuce, tomato, and cheddar.

Ingredients

Breast of Chicken: Contains a large amount of high-quality protein; is a very lean meat; and, as such, is a rather perfect food for muscle growth.

Buttermilk: Contributes moisture and a zesty flavor; it serves as a tenderizer.

All-purpose flour: When used to coat foods before frying them, it yields a crisp coating.

Powdered Garlic: Contributes to the profound and umami taste.

Powdered Onion: Enhances umami and sweetness.

Paprika: Provides gentle heat and color.

Cayenne Pepper: Provides warmth; increases the metabolic rate.

Cooking Oil: For frying, it guarantees thorough cooking.

Lettuce: Contributes crunchy texture and coolness.

Tomato: Plump and zesty, full of nutrients.

Cheddar cheese contributes creaminess and a pronounced, sharp flavor.

Smoked paprika: Provides aioli with richly smoky depth.

Ingredient Quantities

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil, for frying
• 4 brioche burger buns
• 4 lettuce leaves
• 4 slices tomato
• 4 slices cheddar cheese
• 1/2 cup mayonnaise
• 1 teaspoon smoked paprika
• 1 teaspoon lemon juice
• 1 clove garlic, minced

Instructions

1. Start by soaking the chicken breasts in a buttermilk marinade. For this step, begin with the chicken in a bowl and cover it completely with buttermilk. Allow the chicken to sit in the refrigerator for at least 1 hour; overnight is even better for flavor.

2. In a modest plate, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

3. Take the chicken out of the marinade and let excess buttermilk drain off. Dredge each piece in the flour, making sure it is completely coated.

4. In a large frying pan, heat vegetable oil over medium-high heat. You will want enough oil to cover the bottom of the pan with about 1/2 inch deep oil.

5. Place the chicken breasts that have been coated in the oil very carefully—this is important—into the hot oil. Fry for 5-7 minutes on each side. (If you think the chicken is made of sugar, you will have a pretty good idea of how long to fry it. If you don’t think sugar chicken is an apt comparison, then consider this: 5-7 minutes is about as long as you would hold a sturdy metal spoon in a flat-heated pan to get the egg in our Eliasoph’s egg challenge to cook to 165°F.)

6. As the chicken cooks, prepare the smoky aioli by combining mayonnaise, smoked paprika, lemon juice, and minced garlic in a small bowl. Stir the mixture until it is well combined and set it aside.

7. After cooking the chicken, take it out of the pan and let it drain on paper towels.

8. Toast the brioche burger buns in a separate pan or toaster until lightly browned.

9. The burgers are assembled by slathering on a generous layer of smoky aioli on the bottom half of each bun. A crispy chicken breast sits on top, followed by a slice of cheddar cheese, a lettuce leaf, and a slice of tomato.

10. Serve your buttermilk crispy chicken burgers with smoky aioli immediately, and top them with the top half of the bun, to enjoy the goodness of this dish.

Equipment Needed

1. Mixing bowl
2. Plate
3. Large frying pan
4. Small bowl
5. Tongs or slotted spoon
6. Paper towels
7. Toaster or small pan (for toasting buns)
8. Measuring cups and spoons
9. Knife
10. Cutting board

FAQ

• Q: Can I use chicken thighs instead of breasts?A: Yes, for a juicier texture, you can substitute chicken thighs but leave the cooking time the same.
• Q: How can I make the chicken spicier?Add more cayenne pepper or some hot sauce to the buttermilk marinade to increase the heat level.
• Q: What can I substitute for buttermilk?A: A substitute for buttermilk can be made using a mixture of milk and lemon juice or vinegar.
• Q: Can I bake the chicken instead of frying?A: Yes, you can bake it at 200°C (400°F) for about 25-30 minutes, or until crispy and cooked through.
• Q: How do I store leftover aioli?A: Store the aioli in an airtight container and keep it refrigerated for up to 5 days.
• Q: Is there a vegetarian alternative?You can use either cauliflower steak that has been breaded and fried or a plant-based patty as an alternative.
• Q: Can I use a different type of cheese?A: Of course! Pick your most beloved cheese; Swiss or Monterey Jack would also be fantastic selections.

Substitutions and Variations

Use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar to replace 1 cup of buttermilk.
All-purpose gluten-free options can be used in lieu of all-purpose flour in this recipe. They will work in the same way with the other ingredients in the recipe.
To achieve a kick that is not as spicy, substitute cayenne pepper with 1/4 teaspoon of black pepper.
Instead of using brioche for a healthier alternative, use whole wheat burger buns.
Substitute mozzarella cheese for cheddar to create a different flavor.

Pro Tips

1. Double-Dredging for Extra Crispiness After the initial dredging, let the coated chicken rest for a few minutes, then dredge again in the flour mixture before frying. This double coating helps achieve an extra crispy crust.

2. Oil Temperature Control Use a thermometer to ensure the oil stays around 350°F (175°C) for optimal frying. This prevents the chicken from absorbing too much oil or being undercooked inside.

3. Season the Buttermilk Add a pinch of salt, pepper, and optional hot sauce to the buttermilk marinade for an extra layer of flavor infused directly into the chicken.

4. Toast with Butter Before toasting the brioche buns, spread a thin layer of butter on each half. This adds a rich flavor and helps achieve a golden, crispy texture.

5. Let the Chicken Rest After frying, let the chicken rest on a wire rack instead of paper towels to prevent the coating from becoming soggy and maintain its crispness.