Description
How to make buttermilk fried crispy chicken burger with tangy marinade and golden coating that delivers restaurant-quality crunch at home.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts, pounded to 3/4-inch thickness
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Crispy Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
Assembly
- 4 brioche burger buns
- 4 tablespoons mayonnaise
- Lettuce leaves
- Tomato slices
Instructions
- Marinate Chicken: Combine buttermilk, hot sauce, garlic powder, onion powder, and salt in a large bowl. Add chicken breasts and marinate for at least 30 minutes, up to 24 hours for maximum tenderness.
- Prepare Coating: Whisk together flour, cornstarch, paprika, cayenne, black pepper, and salt in a shallow dish. This seasoned flour mixture creates the golden crispy coating we’re after.
- Heat Oil: Heat 2 inches of oil to 350°F in a heavy pot or deep skillet. Use a thermometer for accuracy – proper temperature is crucial for crispy results without greasiness.
- Coat Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour, pressing gently to help coating adhere. Shake off any excess flour before frying.
- Fry Chicken: Carefully add chicken to hot oil, don’t overcrowd the pan. Fry for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Rest and Toast: Transfer fried chicken to wire rack and let rest for 5 minutes. Meanwhile, lightly toast brioche buns until golden. This prevents soggy buns from the juicy chicken.
- Assemble Burgers: Spread mayonnaise on both bun halves. Layer lettuce, fried chicken, and tomato slices. Serve immediately while the coating is still warm and crispy for best experience.
Notes
- Don’t overcrowd the pan when frying or oil temperature drops and coating becomes greasy instead of crispy.
- Marinated chicken can be stored in refrigerate up to 24 hours for maximum tenderness and flavor development.
- Substitute cayenne with paprika for milder heat level, or add more for extra spicy kick.
- Toast buns lightly to prevent them from getting soggy from the juicy fried chicken.
- Use peanut or vegetable oil for frying as they have high smoke points perfect for this temperature.
Allergy Information: Gluten, Eggs, Dairy
Nutrition
- Calories: 580 calories
- Fat: 28g
- Carbohydrates: 45g
- Protein: 38g