Do Share Recipe

After trying countless burger recipes, I finally made a buttermilk fried crispy chicken burger recipe that had the perfect crunch, spice, and tenderness. I marinated the chicken in spicy buttermilk, double-dredged it in seasoned flour, and fried it to golden perfection. The result? A sandwich so satisfying that I couldn’t stop smiling after the first bite.

What surprised me most was how easy it was to make. It felt like comfort food with a gourmet touch—crunchy on the outside, juicy inside. If you love dishes like the Panera Copycat Broccoli Cheddar Soup Recipe, you’ll fall hard for this one too. Let me walk you through exactly how I made it (and how you can do it even better!).

Additional Tips to Make This Chicken Burger Even Better

Want your burger to taste like it came from a fancy diner? After making it myself, here are some personal tips that made all the difference:

Use fresh chicken breast – I used a plump, fresh breast and sliced it lengthwise to keep it tender and juicy. Avoid frozen chicken if you can.
Double dredge for extra crunch – The secret is dipping the chicken in flour, buttermilk, and flour again. That second coating locks in all the crispy goodness.
Let it rest after dredging – I found that letting the coated chicken sit for 10 minutes before frying helped the crust stick better during cooking.
Use a thermometer – I kept my oil between 350-360°F. It helps avoid undercooked centers and burnt outsides.
Drizzle with hot sauce before serving – Adds a zesty punch and takes the flavor up a notch.

Flavorful Twists and Variations You Can Try

This recipe is fantastic as-is, but if you’re like me and love experimenting in the kitchen, here are a few creative variations:

Dairy-Free Option: Replace buttermilk with a mix of almond milk and lemon juice. Let it sit for 10 minutes before using.
Extra Crunch: Add crushed cornflakes or panko breadcrumbs to the flour mix.
Make it Sweet & Spicy: Mix a teaspoon of honey into your mayo and drizzle sriracha on top.
Lighter Version: Instead of deep-frying, air-fry the chicken at 375°F for about 12–15 minutes.
Gluten-Free Alternative: Use gluten-free flour and certified gluten-free buns.

You can also explore more dinner recipes like spicy chicken sliders, baked sandwiches, or crispy tofu burgers if you’re craving more comfort food with a twist!

Equipment I Used for This Recipe

To make things easy and mess-free, here’s the equipment I used along with how it helped:

Mixing bowls – For preparing buttermilk marinade and flour coating.
Tongs – To safely flip the chicken while frying.
Cast-iron pot – Retains heat well and is perfect for deep frying.
Candy/Deep-Fry thermometer – Essential to keep oil at the right frying temperature.
Wire rack or paper towels – Helps drain excess oil from the fried chicken.
Meat thermometer – Makes sure the chicken is cooked safely to 165°F.

How to Serve Buttermilk Fried Crispy Chicken Burger?

Now comes the fun part—plating and serving your burger to make it look as good as it tastes! Here are some of my favorite ways to enjoy it:

Serve on toasted buns – A warm bun makes a huge difference. Butter and toast it for that golden edge.
Top with crisp shredded lettuce – It gives a fresh, crunchy contrast.
Add spicy mayo or garlic aioli – Mix mayo with a pinch of garlic powder or hot sauce for extra flavor.
Include a pickle slice – The tanginess pairs beautifully with the crispy chicken.
Pair with fries or a fresh salad – Makes the meal feel complete.

I actually served mine next to sweet potato fries and a side of coleslaw. It also pairs well with comfort food like Maid Rite Sliders Recipe if you’re planning a dinner spread!

How to Store This Crispy Chicken Burger?

If you happen to have leftovers (I rarely do), here’s how you can keep your chicken fresh and delicious:

Refrigerating

Place the cooked chicken in an airtight container. It stays fresh in the fridge for up to 3 days. Keep buns and toppings separate for best results.

Freezing

You can freeze the cooked and cooled chicken (without toppings or bun) in a freezer-safe bag for up to 1 month. Wrap in parchment first to avoid sticking.

Reheating

Reheat the chicken in a 375°F oven or air fryer for about 8-10 minutes. It keeps the coating crispy and the inside juicy.

Why You’ll Love This Recipe?

Here’s why this recipe has become a favorite in my kitchen:

Crispy and Juicy Every Time
The buttermilk soak and double dredge make each bite tender inside and crunchy outside.
Simple Ingredients, Big Flavor
Everything needed is probably already in your pantry, yet the flavor is restaurant-worthy.
Totally Customizable
You can make it spicy, sweet, gluten-free, or dairy-free—it’s up to you!
Great for Meal Prep or Parties
Make a batch for game night or freeze extra patties for a quick dinner later.
Better Than Takeout
You get full control over ingredients, flavor, and quality—and it’s fresher, too.

Extra Tips and Need-to-Know Details

Here are a few extra things that might help you nail this recipe on the first try:

Use neutral oil like canola or corn oil for frying. They handle high heat well and don’t overpower the flavor.
Don’t overcrowd the pot. Fry the chicken in batches to keep the oil temperature stable.
Marinate for at least an hour. The longer you let the chicken soak, the more flavor it absorbs.
Double dredging is not optional! It’s what gives the burger that ultra-crunchy coating we all love.
Keep a wire rack ready. Letting the chicken rest on it after frying helps it stay crispy (instead of soggy).

Ben Carraoli