Crispy Fried Chicken Burger

AuthorFatimaDifficultyBeginner

Dive 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.

Yields2 Servings
Prep Time1 hr 10 minsCook Time6 minsTotal Time1 hr 16 mins
 1 boneless, skinless chicken breast (approx. 8 ounces)
 ½ cup all-purpose flour
 1 tsp dried thyme (reduce to ½ tsp for a milder thyme flavor)
 1 tsp mustard powder
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp paprika
 ½ tsp ground cayenne pepper
 ½ tsp salt
 ½ tsp freshly ground black pepper
 ½ cup buttermilk
 1 tbsp sriracha or your preferred hot sauce
 Canola or corn oil, sufficient for 2 inches depth in your pot
Additional Burger Components:
 2 burger buns, halved horizontally
 Mayonnaise, as per your liking
 Shredded lettuce, as per your liking
1

Halve the chicken breast lengthwise to create two equal pieces.

2

Combine flour, thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt, and black pepper in a bowl.

3

In another bowl, whisk together buttermilk and sriracha. Submerge the chicken pieces in this mixture and refrigerate for an hour.

4

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.

5

In a high-sided pot, heat enough oil to create a 2-inch depth to 350°F (monitor with a thermometer).

6

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.

7

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

 1 boneless, skinless chicken breast (approx. 8 ounces)
 ½ cup all-purpose flour
 1 tsp dried thyme (reduce to ½ tsp for a milder thyme flavor)
 1 tsp mustard powder
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp paprika
 ½ tsp ground cayenne pepper
 ½ tsp salt
 ½ tsp freshly ground black pepper
 ½ cup buttermilk
 1 tbsp sriracha or your preferred hot sauce
 Canola or corn oil, sufficient for 2 inches depth in your pot
Additional Burger Components:
 2 burger buns, halved horizontally
 Mayonnaise, as per your liking
 Shredded lettuce, as per your liking

Directions

1

Halve the chicken breast lengthwise to create two equal pieces.

2

Combine flour, thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt, and black pepper in a bowl.

3

In another bowl, whisk together buttermilk and sriracha. Submerge the chicken pieces in this mixture and refrigerate for an hour.

4

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.

5

In a high-sided pot, heat enough oil to create a 2-inch depth to 350°F (monitor with a thermometer).

6

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.

7

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.

Crispy Fried Chicken Burger