This crispy chicken burger recipe 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!
I’m super excited to share this recipe with you today!
This crispy chicken burger is one of my favourite recipes to date.
Honestly, it kinda reminds me of a chicken burger from a local fried chicken place.
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 (while staying 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.
How to Make this Buttermilk Fried Chicken Burger Recipe
Full details on how to make this fried chicken burger recipe are in the recipe card below, but here are the basics:
- Cut the chicken breast lengthwise into two pieces. 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 the spices, salt and pepper.
- In another bowl, whisk together hot sauce and buttermilk.
- Place the chicken into the buttermilk mixture. Place in the fridge for an hour.
- After an hour, remove the chicken from the buttermilk.
- Dredge the chicken in the seasoned flour mixture.
- Dip the chicken back into the buttermilk, then remove.
- Dredge the chicken in the flour mixture again.
- Carefully place the chicken into a pot of hot oil, away from you, and cook until golden brown on one side.
- Carefully, turn the chicken and cook the other side. When the chicken is fully cooked through, carefully remove it from the oil.
- Drain the chicken of any excess grease on a paper towel-lined plate or on a wire rack (cooling rack) set over a baking sheet.
- Then, all you have to do is put each crispy chicken onto a burger bun, garnish (if you like) & 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.
For all the latest recipes, subscribe to the Girl Heart Food Newsletter.
How to Make Buttermilk from Milk
In a bowl, mix ½ cup of milk with either ½ 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
- 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. According to the Government of Canada, chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. The juices should also run clear. If the juices are pink, then it’s not done and ain’t nobody got time for that. Continue cooking.
- A food thermometer is your best friend here. You can use one to monitor the oil temperature (I like to use a “candy and deep fry thermometer” with a pot clip). I also like to use an instant read food thermometer to check the chicken for doneness. Both are well worth the investment (and usually pretty inexpensive).
- I love using a soft (not toasted) bun. Prefer to have it toasted? Go for it!
How to Garnish this Crispy Chicken Burger
Any of these work great with this crispy chicken burger:
- Mayo
- 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 delicious!
- Not digging lettuce? Try coleslaw on top
- Pickle, thinly sliced
- Hot sauce
- Honey
What to Serve with this Buttermilk Fried Chicken Burger
- Fries (these Parmesan truffle fries would be lovely)
- Coleslaw
- Pickle
- Potato Salad
- Your favourite potato chips
Other Comfort Food Recipes You May Enjoy
- Creamy Baked Beer Mac and Cheese
- Stovetop Mac and Cheese with Truffle Cheddar
- Cheesy Ground Turkey Quesadillas
If you make this buttermilk fried chicken, be sure to leave a comment below!
For all the latest delicious eats, follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter.
Buttermilk Fried Crispy Chicken Burger
Ingredients
- 1 boneless and skinless chicken breast (about half a pound or 8 ounces)
- ½ cup all-purpose flour
- 1 teaspoon dried thyme (use ½ a teaspoon if you want less of a thyme flavour)
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground cayenne pepper
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup buttermilk (or make your own per text above.)
- 1 tablespoon sriracha (or your favourite hot sauce)
- canola or corn oil (enough to come up to 2 inches up the side of the pot)
Other Burger Ingredients
- 2 burger buns
- Mayo (to taste)
- Shredded lettuce (to taste)
Instructions
- Cut chicken breast in half lengthwise (into two equal pieces) so you have two pieces (one for each burger).
- In a bowl, whisk together the all-purpose flour, dried thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt and black pepper until well combined. Set aside.
- Whisk sriracha (or hot sauce) with buttermilk until combined. Place chicken into buttermilk mixture and place in the fridge for an hour.
- After an hour, remove chicken breast pieces from the buttermilk and allow excess buttermilk to drip off, back into the bowl.
- Dredge chicken breast pieces in the reserved flour mixture, gently shaking off excess.
- Dunk chicken pieces again into buttermilk, again allow excess buttermilk to drip off back into the bowl.
- Dredge chicken again in the flour mixture, gently shaking off excess.
- In a large, heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot), add canola or corn oil (enough to come up to 2 inches up the side of the pot). To monitor your oil temperature, a candy and deep fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
- Heat pot of oil over medium heat. You want an oil 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 the chicken pieces into the hot oil, away from you, and cook 3 minutes. Carefully turn the chicken pieces and continue to cook for another 3 minutes or until fully cooked through and the juices run clear. Note: Depending on the thickness of the chicken, you may have to cook longer.
- Once cooked, carefully remove the chicken from the oil (a spider strainer works great for removing the cooked chicken).
- If desired, place the cooked chicken burgers onto a paper towel-lined plate or on a wire rack (cooling rack) over a sheet pan to drain of any excess grease.
- To assemble each crispy chicken burger: spread mayo over the insides of the bottom and top portion of the bun. Place chicken burger over bottom bun, then garnish with shredded lettuce. Place top bun over top to form the chicken burger. Enjoy! Fan of spice? Feel free to drizzle some of your favourite hot sauce over the cooked chicken burger!
Video
Notes
- Use a large, heavy-duty pot with high sides (suitable for frying) for cooking 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).
- Know what you’re doing and always use caution when frying.
- Always place the chicken in the oil away from you. And gently place 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. According to the Government of Canada, chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. The juices should also run clear. If the juices are pink, then it’s not done and ain’t nobody got time for that. Continue cooking.
- A food thermometer is your best friend here. You can use one to monitor the oil temperature (I like to use a “candy and deep fry thermometer” with a pot clip). I also like to use an instant read food thermometer to check the chicken for doneness. Both are well worth the investment (and usually pretty inexpensive).
- I love using a soft (untoasted) bun. Prefer to have it toasted? Go for it!
- Again, 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.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
