I can never resist this crispy chicken burger, with juicy buttermilk-soaked chicken and a bold, crunchy coating. It’s the kind of fried chicken sandwich that disappears fast.
I’m obsessed with this Buttermilk Fried Crispy Chicken Burger because it’s loud, messy, and ridiculously satisfying. The chicken breast turns out juicy under that craggy, spiced crust, and every bite has that crunch I want from a proper fried chicken sandwich.
I love the tang from buttermilk, the snap of pickles, and the way the whole thing feels a little over the top in the best way. But honestly, that’s why I keep craving it.
Big flavor. Big crunch.
No sad dinner energy. And when I want something that hits hard, this burger always shows up for me every time.
Ingredients
- Chicken breasts keep it juicy, filling, and burger-sized without getting too heavy.
- Buttermilk makes the chicken tender and gives that classic tangy fried chicken vibe.
- Egg helps the coating stick, so you get those craggy crispy bits.
- Hot sauce adds a little kick, but it won’t wreck your face.
- Salt and pepper do the quiet work, making everything actually taste right.
- Garlic, onion, paprika, and cayenne bring warmth, smoke, and a tiny attitude.
- Flour and cornstarch are the crunch team.
Basically, they make the crust snap.
- Baking powder helps the coating puff up light instead of turning dense.
- Oil is what gives you that golden, diner-style crispy outside.
- Buns keep everything handheld, messy, and honestly way more fun.
- Mayo adds creaminess, so the crunchy chicken doesn’t feel dry.
- Lettuce, tomato, and pickles bring freshness, crunch, and that needed burger zing.
- Cheese is optional, but Plus, it makes the whole thing feel extra comforting.
Ingredient Quantities
- 2 boneless skinless chicken breasts (about 1 to 1 1/4 pounds total), butterflied or pounded to 1/2 inch thickness
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce (optional)
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil or canola oil for frying, enough for 1 to 2 inches in the pan (about 4 cups for a deep skillet)
- 4 burger buns
- 4 tablespoons mayonnaise
- 4 leaves romaine or iceberg lettuce
- 1 large tomato, sliced
- 8 to 12 pickle slices
- 4 slices cheddar or American cheese (optional)
How to Make this
1. Place the butterflied or pounded chicken breasts in a shallow dish; whisk together 2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; pour over chicken to fully submerge, cover and refrigerate for at least 2 hours or up to overnight.
2. In a large bowl combine 1 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; whisk until evenly mixed.
3. Remove chicken from the buttermilk mixture, letting excess drip off; reserve the marinade. Dredge each piece in the flour mixture, pressing firmly so it adheres well.
4. For extra crispiness, dip the dredged chicken back into the reserved buttermilk mixture briefly, then recoat in the flour mixture a second time, shaking off excess.
5. Pour vegetable or canola oil into a deep skillet to a depth of 1 to 2 inches and heat to 350 degrees F 175 degrees C over medium heat; maintain temperature between 330 and 360 F 165 and 182 C while frying.
6. Fry the chicken pieces in batches without crowding for 4 to 6 minutes per side, or until golden brown and internal temperature reaches 165 F 74 C; transfer to a wire rack set over a baking sheet to drain and keep warm.
7. If using cheese, place a slice on each chicken piece during the last minute of frying or briefly under a broiler to melt.
8. Lightly toast 4 burger buns in a skillet or oven until golden. Spread 1 tablespoon mayonnaise on each bun bottom.
9. Assemble burgers with lettuce leaf, tomato slice, the fried chicken, 2 to 3 pickle slices, and top bun.
10. Serve immediately while hot and crispy.
Equipment Needed
1. Shallow dish or baking dish for marinating chicken
2. Large mixing bowl for the flour mixture
3. Whisk
4. Meat mallet or heavy rolling pin to pound breasts
5. Measuring cups and measuring spoons
6. Deep skillet or Dutch oven for frying
7. Metal tongs for turning and transferring chicken
8. Instant read thermometer
9. Wire rack set over a baking sheet to drain and keep warm
10. Slotted spoon or spider skimmer for removing bits from the oil
FAQ
Buttermilk Fried Crispy Chicken Burger Recipe Substitutions and Variations
- Buttermilk: whole milk mixed with 1 tablespoon lemon juice or white vinegar per cup, plain yogurt thinned with a little milk, or kefir
- All purpose flour: 1-to-1 gluten free flour blend, rice flour for extra crisp, or spelt flour for a nuttier flavor
- Cornstarch: potato starch, arrowroot powder, or tapioca starch
- Mayonnaise: plain Greek yogurt, sour cream, or a garlic aioli
Pro Tips
1. Brine time is flavour time: let the chicken soak at least 4 hours if you can, up to overnight, so the buttermilk and seasonings really penetrate the meat and keep it juicy.
2. Double-dry for extra crunch: after the first flour coat, let the coated pieces rest 10 minutes before dipping again; that brief rest helps the second coating stick and creates a thicker, flakier crust.
3. Oil temperature matters more than time: keep the oil between 330 and 360 F. If it drops too low the crust soaks up oil; if it spikes the outside browns before the inside cooks. Use a thermometer and adjust heat in small increments.
4. Drain smartly: transfer fried chicken to a wire rack set over a sheet pan instead of paper towels. The rack prevents the crust from steaming and going soggy while you finish the batch.
5. Finish with a little acid and texture: add pickle brine to the mayo or toss a handful of finely sliced cabbage or quick-pickled shallots on the bun. That bright bite balances the richness and makes the sandwich sing.
Buttermilk Fried Crispy Chicken Burger Recipe
I can never resist this crispy chicken burger, with juicy buttermilk-soaked chicken and a bold, crunchy coating. It’s the kind of fried chicken sandwich that disappears fast.
4
servings
820
kcal
Equipment: 1. Shallow dish or baking dish for marinating chicken
2. Large mixing bowl for the flour mixture
3. Whisk
4. Meat mallet or heavy rolling pin to pound breasts
5. Measuring cups and measuring spoons
6. Deep skillet or Dutch oven for frying
7. Metal tongs for turning and transferring chicken
8. Instant read thermometer
9. Wire rack set over a baking sheet to drain and keep warm
10. Slotted spoon or spider skimmer for removing bits from the oil
Ingredients
-
2 boneless skinless chicken breasts (about 1 to 1 1/4 pounds total), butterflied or pounded to 1/2 inch thickness
-
2 cups buttermilk
-
1 large egg
-
1 tablespoon hot sauce (optional)
-
2 teaspoons kosher salt, divided
-
1 teaspoon freshly ground black pepper, divided
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1/2 teaspoon cayenne pepper (adjust to taste)
-
1 1/2 cups all purpose flour
-
1/2 cup cornstarch
-
1 teaspoon baking powder
-
Vegetable oil or canola oil for frying, enough for 1 to 2 inches in the pan (about 4 cups for a deep skillet)
-
4 burger buns
-
4 tablespoons mayonnaise
-
4 leaves romaine or iceberg lettuce
-
1 large tomato, sliced
-
8 to 12 pickle slices
-
4 slices cheddar or American cheese (optional)
Directions
- Place the butterflied or pounded chicken breasts in a shallow dish; whisk together 2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; pour over chicken to fully submerge, cover and refrigerate for at least 2 hours or up to overnight.
- In a large bowl combine 1 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; whisk until evenly mixed.
- Remove chicken from the buttermilk mixture, letting excess drip off; reserve the marinade. Dredge each piece in the flour mixture, pressing firmly so it adheres well.
- For extra crispiness, dip the dredged chicken back into the reserved buttermilk mixture briefly, then recoat in the flour mixture a second time, shaking off excess.
- Pour vegetable or canola oil into a deep skillet to a depth of 1 to 2 inches and heat to 350 degrees F 175 degrees C over medium heat; maintain temperature between 330 and 360 F 165 and 182 C while frying.
- Fry the chicken pieces in batches without crowding for 4 to 6 minutes per side, or until golden brown and internal temperature reaches 165 F 74 C; transfer to a wire rack set over a baking sheet to drain and keep warm.
- If using cheese, place a slice on each chicken piece during the last minute of frying or briefly under a broiler to melt.
- Lightly toast 4 burger buns in a skillet or oven until golden. Spread 1 tablespoon mayonnaise on each bun bottom.
- Assemble burgers with lettuce leaf, tomato slice, the fried chicken, 2 to 3 pickle slices, and top bun.
- Serve immediately while hot and crispy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 820kcal
- Fat: 45g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 20g
- Cholesterol: 190mg
- Sodium: 1200mg
- Potassium: 500mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 5g
- Protein: 54g
- Vitamin A: 800IU
- Vitamin C: 5mg
- Calcium: 200mg
- Iron: 2.5mg