Crispy Fried Chicken Burger

When only the ultimate comfort food will do, nothing beats a crispy fried chicken burger. Golden, crunchy chicken fillets tucked into soft buns with fresh toppings and creamy garlic mayo—it’s the kind of burger that feels indulgent yet completely achievable at home. With a foolproof marinade for juicy chicken and a secret flour mix that fries up shatteringly crisp, this recipe guarantees that every bite is bursting with flavor. Whether you’re cooking for family, friends, or just yourself, this burger delivers restaurant-quality results without leaving your kitchen.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy & Juicy – golden fried crust on the outside, tender chicken on the inside.
• Better Than Takeout – homemade seasoning means bigger flavor and no soggy coating.
• Versatile & Crowd-Pleasing – perfect for game night, casual dinners, or weekend treats.
• Easy Ingredients – everything is simple and pantry-friendly.
• Customizable – go spicy with extra cayenne or keep it mild for everyone to enjoy.

This isn’t just another chicken burger—it’s one that balances crunch, creaminess, and freshness, making it unforgettable.

Ingredients Needed

For the Chicken

• 2 chicken breasts (about 250 g each) or 4 boneless chicken thighs
• 3/4 cup buttermilk (or plain yogurt thinned with milk as a substitute)
• 1 large egg, lightly beaten
• 1 1/2 teaspoons kosher salt

For the Crunchy Coating

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch (for extra crispiness)
• 1/2 teaspoon sweet paprika
• 1/8–1/2 teaspoon cayenne pepper (adjust heat level to taste)
• 1/4 teaspoon celery salt (or crushed celery seed)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon mustard powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

For the Garlic Mayo

• 2/3 cup whole-egg mayonnaise
• 1 garlic clove, finely grated or pressed

For the Burgers

• 4 soft burger buns, split and lightly toasted
• 2–3 cups iceberg lettuce, thinly shredded
• 2 tomatoes, sliced (optional)
• 2–3 dill pickles, sliced on the bias

For Frying

• About 3 cups neutral oil (vegetable, canola, or peanut), enough for 2.5 cm / 1” depth

How to Make Crispy Fried Chicken Burger

Step 1: Prepare the Chicken

1. Place the chicken between two sheets of baking paper or inside a freezer bag. Gently pound with a rolling pin until about 1 cm (0.4”) thick—this ensures even cooking.
2. Trim slightly larger than your buns for the perfect fit. Save offcuts for stir-fries or salads.

Step 2: Marinate for Flavor & Tenderness

3. In a bowl, whisk together buttermilk, egg, and salt.
4. Add chicken, ensuring it’s fully coated. Cover and refrigerate for at least 3 hours, or up to 24 hours for maximum tenderness.

Step 3: Make the Garlic Mayo

5. Mix mayonnaise with grated garlic. Cover and refrigerate until ready to assemble.

Step 4: Mix the Crunchy Coating

6. In a shallow dish, combine flour, cornstarch, and all seasoning spices.
7. Drizzle in 2 tablespoons of the buttermilk marinade and rub it in with your fingertips to create small clumps—these become the irresistible “extra crispy” bits once fried.

Step 5: Fry the Chicken

8. Heat oil in a deep, heavy-based pan to 180°C / 350°F. Use a thermometer if possible for best results.
9. Remove chicken from the marinade, letting excess drip off. Press firmly into the flour mix, coating all sides. Shake off loose flour.
10. Fry 1–2 pieces at a time, 2 minutes per side, until deep golden brown and fully cooked (internal temp 75°C / 165°F). Tip: don’t move the chicken for the first 90 seconds—this locks the coating in place.
11. Transfer to a wire rack or paper towel to drain while cooking the rest.

Step 6: Assemble the Burgers

12. Spread garlic mayo on both sides of toasted buns.
13. Add lettuce to the base, followed by tomato slices (if using), then the crispy chicken.
14. Top with pickle slices and finish with the bun lid.
15. Serve immediately while hot and crunchy.

Serving and Storage Tips

• Serving: Pair with fries, onion rings, or a crisp coleslaw for a diner-style feast. For spice lovers, drizzle with hot sauce before topping the bun.
• Storage: Leftover fried chicken can be stored in the fridge for up to 2 days.
• Reheating: Re-crisp in a 180°C / 350°F oven for 10–12 minutes—avoid the microwave to keep it crunchy.

Helpful Notes

• No Buttermilk? Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and let sit for 5 minutes.
• Healthier Option: Swap deep-frying for air-frying at 200°C / 400°F for 15–18 minutes, turning once.
• Make it Spicy: Double the cayenne pepper for a fiery “zinger” version.
• Buns: Brioche buns make the burger extra indulgent, but seeded buns add great texture.

Conclusion

This crispy fried chicken burger delivers everything you want in a homemade classic—juicy meat, shatteringly crisp coating, creamy mayo, and fresh toppings. It’s a recipe that can easily outshine your favorite takeaway, and it’s surprisingly simple to master at home. Whether you’re cooking for a weekend indulgence, family gathering, or a cozy night in, this burger guarantees smiles all around.

Tried this recipe? Leave a ⭐ star rating and a comment below—I’d love to hear how yours turned out! Don’t forget to share your creations on Pinterest or Facebook. What toppings do you like adding to your chicken burger?

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes! Thighs stay extra juicy and are more forgiving during frying. Just ensure they’re boneless and pounded to even thickness.

How do I make this gluten-free?

Swap the all-purpose flour with a gluten-free flour blend and double-check your seasonings and buns are gluten-free.

Can I freeze the fried chicken?

Yes—cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen in the oven at 180°C / 350°F until hot and crisp.

Why did my coating fall off?

This usually happens if you move the chicken too early in the oil. Let it fry undisturbed for at least 90 seconds before flipping.

Can I bake instead of frying?

You can bake at 200°C / 400°F for 20–25 minutes, flipping halfway. The result is lighter but less crunchy than deep-fried.