Crispy Chicken Burger (Printable version)
Juicy golden-fried chicken breast with crisp lettuce, tangy pickles, and creamy sauce on toasted brioche buns.
# List of ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
→ Coating
07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup cornstarch
09 - 1 teaspoon salt
10 - 1 teaspoon paprika
11 - 1/2 teaspoon cayenne pepper
12 - Vegetable oil for frying
→ Burger Assembly
13 - 4 brioche burger buns, split and toasted
14 - 1 cup iceberg lettuce, shredded
15 - 8 dill pickle slices
16 - 4 slices tomato
17 - 4 tablespoons mayonnaise
18 - 2 teaspoons Dijon mustard
# Directions:
01 - Place chicken breasts between two sheets of parchment paper and gently pound to even thickness, approximately 1/4 inch thick.
02 - Whisk together buttermilk, salt, black pepper, garlic powder, and paprika in a bowl. Submerge chicken pieces completely, cover, and refrigerate for 30 minutes to 4 hours.
03 - Combine flour, cornstarch, salt, paprika, and cayenne pepper in a shallow dish, mixing thoroughly to distribute spices evenly.
04 - Pour vegetable oil into a deep skillet or Dutch oven to depth of 2 inches. Heat to 350°F, maintaining temperature throughout frying process.
05 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into flour mixture, ensuring thick, even coating on all sides.
06 - Carefully place coated chicken in hot oil. Fry for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
07 - Combine mayonnaise and Dijon mustard in small bowl, whisking until smooth and fully incorporated.
08 - Spread sauce on both halves of toasted buns. Layer bottom bun with lettuce, fried chicken, pickles, and tomato. Place top bun and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender and juicy while creating this incredible crispy shatter when you bite into it
- That homemade mayo mustard sauce hits the perfect tangy creamy balance that ties everything together
02 -
- Patting the chicken dry before dredging helps the coating stick better and creates an even crunchier exterior
- Letting the fried chicken rest on a wire rack instead of paper towels keeps that bottom crust from getting soggy
03 -
- Place a cooling rack over a baking sheet to drain the chicken while you finish frying the rest
- Toast your buns with a little butter for extra flavor and to prevent them from getting soggy