These crispy chicken burgers are the best fried chicken - sandwich style! Juicy, buttermilk-marinated chicken breasts in a crunchy, flavourful coating sandwiched in a bun. Mouth-wateringly tasty.Plan ahead: At least 4 hours marinating time is recommended.
1 ½teaspoonsdried herbs (I use oregano & sage 1:1)
1 ½teaspoonsonion powder
1teaspoonbaking powder
1teaspoonfine sea salt
1teaspoonyellow mustard powder
½teaspoonpaprika
½teaspoonground white pepper (or black)
2litres vegetable oil(2 quarts)
FOR THE BURGERS
4burger buns (plain or brioche)
8small cos lettuce leaves (romaine, or similar)
½cuplight mayonnaise (or your favourite)
pickles, sliced
red onion, thinly sliced
Other toppings to taste
For best results, always weigh ingredients where a weight is provided
Equipment
Sharp knife and chopping board
2 Bowls / high sided plates
Dutch oven or large saucepan
Deep fry thermometer / candy thermometer
Slotted spoon
baking tray with wire rack
Instructions
Prepare your toppings ahead of time.
If using large (or even medium) chicken breasts, slice them through the thickness with a sharp knife to create two thinner breasts.
Lay a sheet of plastic wrap on a chopping board, place one chicken breast on top, then fold the plastic over the top. Use a meat mallet or rolling pin to gently bash out the thicker parts so they are around 8-10mm thick all over (~⅓ inch).
In a medium bowl or container, combine the buttermilk, sriracha, garlic powder and salt. Add the chicken fillets, turning to make sure they're well coated. Cover and chill for 4 hours or overnight.
Take the bowl of chicken out of the fridge 30-40 minutes before frying so it isn't as cold when added to the oil.
In a plate with high sides or small casserole dish, combine the dredge ingredients - flour, baking powder, salt, mustard powder, herbs, onion powder, paprika and pepper (also add some chili powder / cayenne pepper here if you want a spicy burger). Mix well.
In a large saucepan or Dutch oven with a deep fry thermometer attached to the side, pour in the oil. Heat over high heat until it reaches 180C / 350F on the thermometer.
Set up a baking tray topped with kitchen towel then a wire rack over the top.
Gently drag the chicken along the side of the bowl to remove just a little excess buttermilk - you definitely still want some buttermilk coating on there for the flour to stick.
Dip the chicken into the flour mixture turning a few times and pressing the mixture into all the nooks and crannies.
Gently lower (do not drop) into the oil (you can use your finger tips, holding one end or sit it on a slotted spoon and use that to place them into the oil).
Fry in batches, depending on the size of your pan and the size of your chicken pieces. I normally fit 2 pieces in at a time.
Fry the chicken for 3 minutes, then gently flip using a slotted spoon and cook for a further 1-1 ½ minutes (cooking time will depend on the thickness you made them). As you cook, keep an eye on the thermometer, aiming to keep the temp between 170-180C (340-350F) by adjusting the heat as necessary. This is important as the oil being too cold can create greasy burgers.
Take the crispy golden brown chicken out of the oil and set aside on the wire rack to drain of excess oil. To check they're done you can use a meat thermometer (it should be 74C / 165F) or just cut one open (no one will mind once it's in a burger bun).
Assemble your burgers with your toppings of choice and a piece of chicken and serve. Great with wedges, fries or crisps on the side.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Chicken breasts: You can use any size but prep them so they're around the size of a small chicken breast each. Using 2 medium or large breasts, slice them in half through the thickness, so you have 4 smaller pieces. You may need to bash the larger ones a little so they're the right thickness.
My no-fail fried chicken tips:
Don't let the chicken thickness exceed 1cm (~⅓ inch).
Don’t skip the buttermilk marinade - it results in juicy, tender chicken.
Don’t add the chicken to the oil cold - it’ll take longer to cook through and be burnt before you get there.
Don’t overcrowd the pan or they'll boil instead of fry and nobody wants soggy boiled chicken in a burger.
You must use a thermometer and keep the temperature even.
Drain the fried chicken on a wire rack over paper towel to catch the drips.
How to check if it's cooked? You can check whether the chicken is cooked by checking the internal temperature with a meat thermometer (once the chicken is removed from the oil). The cooked temperature of chicken is 74C / 165F. If you don't have a thermometer, just cut into the thickest part of the chicken to check that it's white through and no longer pink.
Nutritional info: It's difficult to know how much oil is absorbed when deep frying. I have based the calories on about ¼ cup of the oil. If you want to be more sure, measure the amount of oil before and after frying. The calories are also based on light mayonnaise since that's what I keep on hand and how those pictured were made.
Prepping ahead: You can add the chicken to the marinade the night before. The dredge mix can also be made ahead of time and stored in an airtight container until you're ready.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.