Buttermilk Fried Crispy Chicken Burger

Name: Crispy Chicken Burger
Prep time: 10 min
Cook time: 6 min
Total time: 76 min
Yield: 2 burgers
Ingredients: 1/2 cup buttermilk (-or make your own per text above.); 1 tbsp 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 tsp dried thyme; 1 tsp mustard powder; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp cayenne; 1/2 tsp salt; 1/2 tsp black pepper; canola or corn oil (-enough to come up 1.5-2 inches up side of pot); buns; mayo; shredded lettuce

March 17, 2019 Updated: June 14, 2019 By Dawn Coombs 44 Comments

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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?

Watch out.

Just kiddin’.

Kinda.

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 sure 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)
Coleslaw
Pickle
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
Honey

Other Comfort Food Recipes You May Enjoy!

Hope you love this crispy chicken burger as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

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

A fried chicken sandwich garnished with lettuce and a pickle slice.

5 from 19 votes

Crispy Chicken Burger

This Crispy Chicken Burger is absolutely DELICIOUS! Chicken is marinated in buttermilk and then double dredged in a spiced flour mixture. This fried chicken breast sandwich is a recipe you'll want to make again and again!

Course Main Course, Sandwich

Cuisine American, Canadian

Keyword buttermilk fried chicken breast, crispy chicken sandwich

Prep Time 10 minutes

Cook Time 6 minutes

Marinade 1 hour

Total Time 1 hour 16 minutes

Servings burgers

Author Dawn Coombs

Ingredients

1/2 cup buttermilk -or make your own per text above.
1 tbsp 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 tsp dried thyme
1 tsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp black pepper
canola or corn oil -enough to come up 1.5-2 inches up side of pot

Burger Ingredients

buns
mayo
shredded lettuce

Instructions

Cut chicken in half length wise.
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 1.5-2 inches up side of pot). You want a temperature of about 350 F.
I heated the oil to about 360 F 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 garnished with shredded lettuce. Enjoy!

Video

Notes

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 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!
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.

Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

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