AuthorFatimaDifficultyBeginnerDive into a world where crunch meets tenderness with this buttermilk fried crispy chicken burger! Marinated in a zesty buttermilk mixture and double-dredged in a flavorful blend of spices and flour, this chicken burger promises a burst of flavors and textures that will make every bite an unforgettable experience.
Halve the chicken breast lengthwise to create two equal pieces.
Combine flour, thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt, and black pepper in a bowl.
In another bowl, whisk together buttermilk and sriracha. Submerge the chicken pieces in this mixture and refrigerate for an hour.
Post marination, remove chicken, allowing excess buttermilk to drip off. Dredge in the flour mixture, re-dip in buttermilk, and dredge once more in flour.
In a high-sided pot, heat enough oil to create a 2-inch depth to 350°F (monitor with a thermometer).
Carefully place chicken in the hot oil, cooking for 3 minutes per side or until it reaches an internal temperature of 165°F. Remove and allow to drain.
Layer the bottom bun with mayonnaise, followed by the crispy chicken, shredded lettuce, and the top bun. Add an extra drizzle of hot sauce if desired, and serve immediately.
Special Notes & Tips:
- Adjust the thickness of the chicken to ensure even cooking.
- For an extra kick, consider adding more hot sauce or spicy mayo.
- Pair with a cool, crisp side salad or coleslaw to balance the heat and add freshness to your meal.
- Ensure the oil maintains a consistent temperature for optimal frying results.
- Always exercise caution when working with hot oil to prevent splatters and burns.
- For a healthier alternative, consider air frying or baking the chicken, adjusting the cooking time accordingly.
Ingredients
Directions
Halve the chicken breast lengthwise to create two equal pieces.
Combine flour, thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt, and black pepper in a bowl.
In another bowl, whisk together buttermilk and sriracha. Submerge the chicken pieces in this mixture and refrigerate for an hour.
Post marination, remove chicken, allowing excess buttermilk to drip off. Dredge in the flour mixture, re-dip in buttermilk, and dredge once more in flour.
In a high-sided pot, heat enough oil to create a 2-inch depth to 350°F (monitor with a thermometer).
Carefully place chicken in the hot oil, cooking for 3 minutes per side or until it reaches an internal temperature of 165°F. Remove and allow to drain.
Layer the bottom bun with mayonnaise, followed by the crispy chicken, shredded lettuce, and the top bun. Add an extra drizzle of hot sauce if desired, and serve immediately.