This Crispy Chicken Burger is absolutely DELICIOUS! Chicken is marinated in buttermilk and then double dredged in a spiced flour mixture. It’s comfort food that will surely make your belly happy!
Guys, I’m super excited to share this recipe with you today! This crispy chicken burger is one of my hands down favourite recipes to date. Honestly, it kinda reminds me of a chicken burger from a local fried chicken place….a copycat ‘Big Mary’ if you will. When you order this chicken burger it comes with one pickle slice on top of the bun. Funny, right? On top of the bun, not on the burger itself?
And should said pickle be missing?
No worries now, though, because you could be whipping up your own crispy chicken sandwich in no time at all…in your cozy pants.
I made this epic chicken burger recipe one day while hubby wasn’t home. I tried it and immediately texted ‘you gotta get home now!!!’ (with what seemed like a million exclamation points).
Oops…no pic of the burger right away, just the message. My bad.
In retrospect, I probably should have thought that through. Like, who texts that to someone?! I guess he was relieved when he realized my message was just about food and not an actual emergency or anything. Hubby requested a second one the next day. Yeah, they are that good, you guys.
How to Make this Buttermilk Fried Chicken Burger
- Cut chicken breast lengthwise into two pieces (see pics below). Don’t worry if the cut is not perfect. The flour coating will cover that! Perfect is overrated anyway 😉
- In a bowl whisk together flour with all spices
- In another bowl whisk together hot sauce and buttermilk
- Place chicken pieces in buttermilk mixture. Place in fridge for an hour
- After an hour, remove chicken pieces and shake off excess buttermilk
- Dredge chicken pieces in seasoned flour mixture
- Place chicken back in buttermilk, shaking off excess
- Then, chicken goes in flour mixture again
- Carefully place chicken in hot oil and cook until golden brown on one side
- Again, carefully, flip chicken and cook other side
- Drain on paper towel
- Garnish & enjoy!
Oh…see those crackly bits in the flour dredged chicken below? That’s crispy flavour city, my friends. When these babies fry up, that’s some goodness right there.
How to Make Buttermilk from Milk
Mix 1/2 cup of milk with either 1/2 tablespoon of lemon juice or vinegar. Let sit 5 minutes and then it’s ready to use!
Unless you have another use for buttermilk making your own is the way to go. For some reason, I’ve only see them sold in 1 litre cartons so I do often opt to make myself.
Tips for Making this Crispy Chicken Burger
- Use a large heavy pot or dutch oven with high sides for frying the chicken. Alternatively, If you have an electric deep fryer that you are comfortable with using, you can use that instead. If using an electric deep fryer, always ensure you are familiar with the manufacturer recommended operating instructions (as with any kitchen appliance/device/tool you are using).
- Always place the chicken in the oil away from you so if there are any splashes it’s not going towards you. And gently drop the chicken into the oil.
- When frying, know what you’re doing and always use caution.
- The chicken breast I used was about 8 ounces (or half a pound). If your chicken breast is larger or on the thicker side, you may have to cook a little longer. Chicken is cooked when it reaches 165 F at the thickest part and the juices run clear. If the juices are pink, then it’s not done and ain’t nobody got time for that. Continue cooking.
- Speaking of cooking, a thermometer is your best friend here. Use one to get the oil up to temperature (I like one with a pot clip so I can monitor the oil temp). Use a small food thermometer to prick the chicken and check for doneness. They’re well worth the investment (and only about $20 and $10, respectively).
- I love using a soft (untoasted) bun. Prefer to have it toasted? Go for it!
What to Serve with this Buttermilk Fried Chicken Burger?
- Fries (these parmesan truffle fries from Spiced would be lovely)
- Potato Salad
- Your fave potato chips
How to Garnish this Crispy Chicken Burger
- I gotta have mayo! Hellman’s is my favourite (not sponsored, just really enjoy)
- Iceberg lettuce. Yes! Iceberg does have it’s place and it’s here. Shredded and generously piled on this crispy chicken sandwich and it’s delish!
- Not digging lettuce? Try coleslaw on top
- Pickle, thinly sliced
- Hot sauce
Other Comfort Food Recipes You May Enjoy!
- Creamy Baked Beer Mac and Cheese
- Stovetop Mac and Cheese with Truffle Cheddar
- Open Faced Steak and Cheese Sandwich
Hope you love this crispy chicken burger as much as we do!
Until next time, take care and chit chat again soon,
P.S. If you think this delicious buttermilk fried chicken will make your belly happy too, don’t forget to hit that little Pin button. Many thanks, you guys! XO
Crispy Chicken Burger
- 1/2 cup buttermilk (or make your own per text above.)
- 1 tablespoon sriracha (or your favourite hot sauce)
- 1 chicken breast (about half a pound (mine was about 9 oz))
- 1/2 cup all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- canola or corn oil (enough to come up 1.5 to 2 inches up side of pot)
- shredded lettuce
- Cut chicken breast in half length wise so you have two pieces (one for each burger).
- Mix sriracha (or hot sauce) with buttermilk. Place chicken in buttermilk mixture and place in fridge for an hour.
- In a bowl mix together flour and all spices. Stir to combine.
- After an hour remove chicken breast pieces and shake off excess buttermilk.
- Dredge chicken breast pieces in flour mixture, shaking off excess.
- Dunk chicken pieces again in buttermilk, shaking off excess. Dredge again in flour mixture, shaking off excess.
- In a large pot with high sides (I used a high sided cast iron pot) or large dutch oven, add oil (enough to come up 1.5 to 2 inches up side of pot). You want a temperature of about 350 degrees Fahrenheit. Note: I heated the oil to about 360 degrees Fahrenheit as the temperature will drop when the chicken is added.
- Carefully place chicken pieces in hot oil and cook about 3 minutes per side or until cooked through and juices run clear. Note: Depending on thickness of piece of chicken, may have to cook longer. See notes below.
- To assemble crispy chicken burgers, spread mayo on buns, top with chicken and garnish with shredded lettuce. Enjoy!
- Use a large heavy pot or dutch oven with high sides for frying the chicken. Know what you're doing and always use caution when frying.
- Always place the chicken in the oil away from you so if there are any splashes it's not going towards you. And gently drop the chicken into the oil.
- The chicken breast I used was about 8 ounces (or half a pound). If your chicken breast is larger or on the thicker side, you may have to cook a little longer. Chicken is cooked when it reaches 165 degrees Fahrenheit at the thickest part and the juices run clear. If the juices are pink, then it's not done and ain't nobody got time for that. Continue cooking.
- Speaking of cooking, a thermometer is your best friend here. Use one to get the oil up to temperature (I like one with a pot clip so I can monitor the oil temp). Use a small food thermometer to prick the chicken and check for doneness. They're well worth the investment (and only about $20 and $10, respectively).
- I love using a soft (untoasted) bun. Prefer to have it toasted? Go for it!
- Always ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use any kitchen appliance/device/tool you are using.