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buttermilk fried crispy chicken burger recipe
Ben Carraoli

Buttermilk Fried Crispy Chicken Burger Recipe

Craving the ultimate comfort food? This buttermilk fried crispy chicken burger will hit the spot. Juicy chicken breasts are soaked in spicy buttermilk, double-dredged in seasoned flour, and fried until perfectly golden. Sandwiched between soft buns with mayo and shredded lettuce, this burger delivers crunch, heat, and loads of flavor in every bite.
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Prep Time 16 minutes
Cook Time 1 hour
Total Time 1 hour 16 minutes
Servings: 2
Course: Dinner
Calories: 600
Ingredients Method

Ingredients
  

  • 1 boneless skinless chicken breast (about 8 ounces): Cut in half lengthwise for two even-sized burger portions.
  • ½ cup all-purpose flour: Perfect for creating a crisp coating.
  • 1 teaspoon dried thyme: Adds a slightly earthy and aromatic depth to the crust.
  • 1 teaspoon mustard powder: Brings sharpness that cuts through the richness of the fried chicken.
  • ½ teaspoon onion powder: For a subtle sweetness and extra savory flavor.
  • ½ teaspoon garlic powder: Boosts umami and balances the heat.
  • ½ teaspoon paprika: Adds mild spice and a beautiful golden color.
  • ½ teaspoon ground cayenne pepper: Gives the chicken a spicy kick—adjust to taste.
  • ½ teaspoon salt: Seasoning is key—this enhances all the other flavors.
  • ½ teaspoon freshly ground black pepper: Brings mild heat and aroma.
  • ½ cup buttermilk: Tenderizes the chicken and helps the flour coating stick.
  • 1 tablespoon sriracha or your favorite hot sauce: Adds flavor and spice to the marinade.
  • Canola or corn oil enough to fill 2 inches in the pot: Neutral-tasting oils with a high smoke point are ideal for deep frying.
  • Other Burger Ingredients
  • 2 burger buns cut in half: Soft and fluffy buns work best—toast them if you prefer crunch.
  • Mayonnaise to taste: Classic condiment that adds creaminess.
  • Shredded lettuce to taste: Provides freshness and crunch.

Method
 

  1. Begin by slicing the chicken breast in half lengthwise to create two even cutlets. This helps the chicken cook quickly and evenly. In a mixing bowl, whisk together the buttermilk and sriracha. Place the chicken in the buttermilk mixture and let it soak in the fridge for at least one hour. This will tenderize the meat and infuse it with flavor.
  2. While the chicken marinates, combine all-purpose flour, dried thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt, and black pepper in another bowl. Stir until the spices are evenly mixed. This seasoned flour will form the crunchy outer layer of your burger.
  3. Once marinated, take the chicken pieces out of the buttermilk, letting the excess drip off. Dredge them in the seasoned flour, then dip them back into the buttermilk once more. Finally, coat them again in the flour mixture. This double dredge process helps build that signature crispy coating.
  4. Fill your heavy-duty pot with enough canola or corn oil to reach 2 inches up the side. Heat the oil to about 360°F. When hot, gently place the chicken into the oil—always away from you to avoid splatter. Fry each piece for 3 minutes per side, or until the internal temperature reaches 165°F. Once done, transfer to a rack or paper towel-lined plate.
  5. Spread mayonnaise on the cut sides of each bun. Lay a crispy chicken piece on the bottom half, then top with shredded lettuce. Cover with the top bun and your delicious fried chicken burger is ready to enjoy. Want even more kick? Add a few drops of your favorite hot sauce on top!