I built this Crispy Fried Chicken Burger around a buttermilk-soaked chicken breast and a generously spiced, extra-crunch coating that keeps the meat juicy.
I get weirdly excited about a Crispy Fried Chicken Burger. This one, built around buttermilk and chicken breasts, hits different.
It’s not some overstyled cafe sandwich, its got a crunch that snaps when you bite and a juicy center that makes you pause, like wow. I kept things bold, a little naughty with heat and smoke, so it never feels boring.
I call it my Juicy Chicken Burger Recipe, though it’s messy and imperfect just like me. If you like crunch, tang, little heat and tons of flavor, this will make dinner feel worth it.
Ingredients
- Buttermilk: tangy and acidic, tenderizes chicken, adds protein and calcium, slightly sour.
- Chicken breast: lean protein, low carb, fills you up, mild flavor soaks spices easy.
- Flour and cornstarch: create crunchy coating, mostly carbs, not very nutritious alone.
- Eggs: bind the breading, good protein, add richness and moisture to the crust.
- Pickles: salty tang, bright crunchy bite, add acidic contrast to fried richness.
- Mayonnaise: creamy fat, adds smooth mouthfeel and mellow flavor, high in calories.
- Lettuce: crisp texture, low calorie fiber, fresh green note to cut heaviness.
- Hot sauce: adds heat and tang, tiny calories, boosts flavor without bulk.
Ingredient Quantities
- 2 large boneless skinless chicken breasts (about 1 to 1 1/4 lb total), each halved horizontally to make 4 thin cutlets
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional but I usually use it)
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 1/2 cups all purpose flour
- 3/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika or sweet paprika
- 1/2 to 1 teaspoon cayenne pepper (adjust for heat)
- 2 large eggs
- 1/2 cup milk or water
- Vegetable or canola oil for frying, about 4 cups or enough for 1 to 2 inches in pan
- 4 burger buns (brioche or soft hamburger buns)
- 4 tablespoons mayonnaise (plus extra for spreading)
- 8 to 12 dill pickle slices
- 4 lettuce leaves (iceberg or romaine)
- 2 tablespoons unsalted butter for toasting buns (optional)
How to Make this
1. Cut each chicken breast in half horizontally so you have four thin cutlets, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; put them in a shallow dish and pour 2 cups buttermilk and 2 tablespoons hot sauce over them, cover and refrigerate at least 30 minutes, ideally 4 hours or overnight for best flavor.
2. While chicken marinates, whisk together the dry coating: 1 1/2 cups all purpose flour, 3/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked or sweet paprika, 1/2 to 1 teaspoon cayenne, and the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper; taste a little to check heat, adjust cayenne if needed.
3. Beat 2 large eggs with 1/2 cup milk or water in a shallow bowl to make the egg wash; set the flour mixture and egg wash side by side for a quick assembly line.
4. Drain excess buttermilk from the chicken but do not wipe it completely dry; for an extra crispy crust dredge each cutlet in the flour mix, then dip into the egg wash, then back into the flour mix pressing firmly so the coating sticks well; let the coated cutlets rest on a wire rack for 8 to 10 minutes so the crust sets.
5. Pour about 3 to 4 cups vegetable or canola oil into a heavy skillet or pan so the oil depth is about one to two inches, heat to about 350 to 360 degrees F (if you don’t have a thermometer drop in a pinch of flour and it should sizzle right away); don’t overcrowd the pan or the oil temp will drop.
6. Fry the cutlets in batches, 3 to 5 minutes per side for thin cutlets, until golden brown and an instant read thermometer reads 165 degrees F at the thickest part; flip gently and adjust heat to keep oil around 350 F.
7. Transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crispy, sprinkle a tiny pinch of salt while hot if you like; keep warm in a low oven if doing multiple batches.
8. Toast 4 burger buns: spread 2 tablespoons unsalted butter on cut sides and toast in a skillet until golden, or brush lightly with mayo and toast; spread about 1 tablespoon mayonnaise on each bottom bun, add a lettuce leaf, the hot crispy chicken, 2 to 3 dill pickle slices, extra mayo on the top bun if you want, then close and serve right away.
9. Tips and hacks: if your crust soggy, let chicken rest longer after dredging and make sure oil is fully up to temp before frying; use a wire rack not paper towels so steam doesn’t make it soggy, and press the coating into the meat when dredging so it won’t fall off; for extra flavor add a little smoked paprika to the mayo.
Equipment Needed
1. Chef’s knife
2. Cutting board
3. Large shallow dish or bowl for the buttermilk marinade
4. Two shallow bowls for the flour mix and the egg wash
5. Measuring cups and spoons and a small whisk
6. Heavy skillet or Dutch oven for frying
7. Instant‑read thermometer
8. Long tongs or a spider skimmer for flipping and removing cutlets
9. Wire rack set over a baking sheet for draining and keeping chicken crispy
FAQ
Buttermilk Fried Crispy Chicken Burger Recipe Substitutions and Variations
- Buttermilk: plain yogurt thinned with milk (1 cup yogurt + 1/4 cup milk = 1 cup buttermilk) or regular milk + 1 tablespoon lemon juice or white vinegar per cup, let sit 5 minutes. Both give the tang and tenderize the chicken, dont skip the acid.
- Cornstarch: potato starch or arrowroot (use 1:1) for the same ultra-crisp finish. If thats not available you can up the flour, but the crust will be a bit heavier.
- Eggs: aquafaba (chickpea liquid) 2 tablespoons per egg, whisked until slightly frothy, or a flax “egg” (1 tablespoon ground flax + 3 tablespoons water per egg, rest 5 min). Aquafaba gives a surprisingly crisp coating.
- Vegetable/canola oil: peanut oil or refined sunflower or avocado oil (high smoke point oils are best). If you want less oil you can shallow-fry and finish in a hot oven, but watch the time so it stays juicy.
Pro Tips
1) Marinate longer and don’t dry it off: overnight in the buttermilk makes the chicken way more tender and flavorful. When you’re ready to dredge, shake off excess buttermilk but don’t wipe it completely dry — that little wetness helps the double-coat stick. After you coat each piece, let them rest on a wire rack 15 to 30 minutes in the fridge so the crust sets up and won’t fall off in the oil.
2) Get and hold the oil temp at about 350°F. If it’s too hot the outside burns before the inside cooks, too cool and the crust soaks oil. Fry in small batches so the temp doesn’t crash, and tweak the burner between batches. Use an instant-read thermometer or drop a pinch of flour in to test for a lively sizzle.
3) Make the crust extra crisp: add a bit more cornstarch to the flour mix and keep the baking powder in there, press the coating into the meat when you dredge, and do the flour-egg-flour double dip exactly as written. After frying, transfer to a wire rack over a baking sheet not paper towels so steam can escape, and salt right away while it’s hot.
4) Little flavor hacks that matter: mix some smoked paprika or a touch more cayenne into the mayo for the bun, and put a lettuce leaf under the chicken so juices don’t make the bottom bun soggy. Toast the buns in butter or mayo for contrast in texture, and check the chicken with a probe thermometer for 165°F so you don’t overcook it.
Buttermilk Fried Crispy Chicken Burger Recipe
I built this Crispy Fried Chicken Burger around a buttermilk-soaked chicken breast and a generously spiced, extra-crunch coating that keeps the meat juicy.
4
servings
911
kcal
Equipment: 1. Chef’s knife
2. Cutting board
3. Large shallow dish or bowl for the buttermilk marinade
4. Two shallow bowls for the flour mix and the egg wash
5. Measuring cups and spoons and a small whisk
6. Heavy skillet or Dutch oven for frying
7. Instant‑read thermometer
8. Long tongs or a spider skimmer for flipping and removing cutlets
9. Wire rack set over a baking sheet for draining and keeping chicken crispy
Ingredients
-
2 large boneless skinless chicken breasts (about 1 to 1 1/4 lb total), each halved horizontally to make 4 thin cutlets
-
2 cups buttermilk
-
2 tablespoons hot sauce (optional but I usually use it)
-
2 teaspoons kosher salt, divided
-
1 teaspoon freshly ground black pepper, divided
-
1 1/2 cups all purpose flour
-
3/4 cup cornstarch
-
1 teaspoon baking powder
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
2 teaspoons smoked paprika or sweet paprika
-
1/2 to 1 teaspoon cayenne pepper (adjust for heat)
-
2 large eggs
-
1/2 cup milk or water
-
Vegetable or canola oil for frying, about 4 cups or enough for 1 to 2 inches in pan
-
4 burger buns (brioche or soft hamburger buns)
-
4 tablespoons mayonnaise (plus extra for spreading)
-
8 to 12 dill pickle slices
-
4 lettuce leaves (iceberg or romaine)
-
2 tablespoons unsalted butter for toasting buns (optional)
Directions
- Cut each chicken breast in half horizontally so you have four thin cutlets, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; put them in a shallow dish and pour 2 cups buttermilk and 2 tablespoons hot sauce over them, cover and refrigerate at least 30 minutes, ideally 4 hours or overnight for best flavor.
- While chicken marinates, whisk together the dry coating: 1 1/2 cups all purpose flour, 3/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked or sweet paprika, 1/2 to 1 teaspoon cayenne, and the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper; taste a little to check heat, adjust cayenne if needed.
- Beat 2 large eggs with 1/2 cup milk or water in a shallow bowl to make the egg wash; set the flour mixture and egg wash side by side for a quick assembly line.
- Drain excess buttermilk from the chicken but do not wipe it completely dry; for an extra crispy crust dredge each cutlet in the flour mix, then dip into the egg wash, then back into the flour mix pressing firmly so the coating sticks well; let the coated cutlets rest on a wire rack for 8 to 10 minutes so the crust sets.
- Pour about 3 to 4 cups vegetable or canola oil into a heavy skillet or pan so the oil depth is about one to two inches, heat to about 350 to 360 degrees F (if you don't have a thermometer drop in a pinch of flour and it should sizzle right away); don't overcrowd the pan or the oil temp will drop.
- Fry the cutlets in batches, 3 to 5 minutes per side for thin cutlets, until golden brown and an instant read thermometer reads 165 degrees F at the thickest part; flip gently and adjust heat to keep oil around 350 F.
- Transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crispy, sprinkle a tiny pinch of salt while hot if you like; keep warm in a low oven if doing multiple batches.
- Toast 4 burger buns: spread 2 tablespoons unsalted butter on cut sides and toast in a skillet until golden, or brush lightly with mayo and toast; spread about 1 tablespoon mayonnaise on each bottom bun, add a lettuce leaf, the hot crispy chicken, 2 to 3 dill pickle slices, extra mayo on the top bun if you want, then close and serve right away.
- Tips and hacks: if your crust soggy, let chicken rest longer after dredging and make sure oil is fully up to temp before frying; use a wire rack not paper towels so steam doesn't make it soggy, and press the coating into the meat when dredging so it won't fall off; for extra flavor add a little smoked paprika to the mayo.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 380g
- Total number of serves: 4
- Calories: 911kcal
- Fat: 50g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 15g
- Cholesterol: 216mg
- Sodium: 1100mg
- Potassium: 450mg
- Carbohydrates: 98g
- Fiber: 4g
- Sugar: 10g
- Protein: 53g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 180mg
- Iron: 2mg
