Description
This Crispy Fried Chicken Burger is the ultimate comfort food, featuring juicy, marinated chicken thighs coated in a perfectly seasoned, crunchy breading and fried to golden perfection. Served on toasted brioche buns with fresh lettuce, pickles, and optional cheese and tomato, it’s a deliciously satisfying meal perfect for any occasion.
Ingredients
Scale
For the chicken:
- 2 boneless, skinless chicken thighs or breasts (pounded to even thickness)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For frying:
- Vegetable oil (enough to deep or shallow fry)
For the burger assembly:
- 2 brioche or hamburger buns
- Mayonnaise or aioli
- Shredded lettuce
- Sliced pickles
- Tomato slices (optional)
- Cheese slices (optional)
Instructions
- Marinate the chicken: In a bowl, mix buttermilk with hot sauce, garlic powder, paprika, salt, and pepper. Add chicken pieces, cover, and refrigerate for at least 1 hour or up to overnight to marinate, allowing the flavors to penetrate and tenderize the meat.
- Prepare breading mixture: In another bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper to create a well-seasoned coating for the chicken.
- Coat the chicken: Remove chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure an even coat. For extra crunch, dip the chicken back into the buttermilk and dredge again in the flour mixture for a thick, crispy crust.
- Fry the chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry chicken pieces for 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil and maintain crispiness.
- Assemble the burgers: Lightly toast the brioche buns. Spread mayonnaise or aioli on each half. Layer with shredded lettuce, sliced pickles, and tomato slices if desired. Add the crispy fried chicken and cheese slices if using. Cover with the top bun and serve immediately while hot and crunchy.
Notes
- Use chicken thighs for extra juiciness compared to breasts.
- Double-dip the chicken in buttermilk and flour mixture for a thicker, crunchier crust.
- Customize your burger with favorite sauces, slaws, or additional toppings for a gourmet twist.
