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crispy fried chicken burger

Crispy Fried Chicken Burger

The ultimate comfort food: golden, crunchy fried chicken fillets tucked into soft buns with fresh toppings and creamy garlic mayo. Juicy on the inside, shatteringly crisp on the outside—this recipe brings restaurant-quality burgers right to your kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breasts about 250 g each, or use 4 boneless thighs
  • 3/4 cup buttermilk or plain yogurt thinned with milk
  • 1 large egg, lightly beaten
  • 1 1/2 tsp kosher salt
For the Crunchy Coating
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch for extra crispiness
  • 1/2 tsp sweet paprika
  • 1/8–1/2 tsp cayenne pepper adjust to taste
  • 1/4 tsp celery salt or crushed celery seed
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp mustard powder
  • 1/4 tsp ground ginger
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
For the Garlic Mayo
  • 2/3 cup whole-egg mayonnaise
  • 1 clove garlic, finely grated or pressed
For the Burgers
  • 4 pieces burger buns split and lightly toasted
  • 2–3 cups iceberg lettuce thinly shredded
  • 2 pieces tomatoes, sliced (optional)
  • 2–3 pieces dill pickles, sliced on the bias
For Frying
  • 3 cups neutral oil vegetable, canola, or peanut, enough for 2.5 cm / 1” depth

Method
 

  1. Step 1: Prepare the Chicken: Pound chicken to 1 cm (0.4”) thickness for even cooking. Trim slightly larger than buns for best fit.
  2. Step 2: Marinate: Mix buttermilk, egg, and salt. Coat chicken, cover, and refrigerate 3–24 hours.
  3. Step 3: Garlic Mayo: Mix mayonnaise with grated garlic. Chill until needed.
  4. Step 4: Crunchy Coating: Combine flour, cornstarch, and spices. Add 2 tbsp marinade and rub in with fingers to form clumps.
  5. Step 5: Fry: Heat oil to 180°C / 350°F. Coat chicken in flour mix, pressing firmly. Fry 1–2 pieces at a time, 2 minutes per side, until golden and 75°C / 165°F internal temp. Drain on rack.
  6. Step 6: Assemble: Spread garlic mayo on toasted buns. Layer lettuce, tomato, fried chicken, and pickles. Top with bun lid and serve immediately.

Notes

Make buttermilk substitute with milk + lemon juice. For a healthier option, air-fry at 200°C / 400°F for 15–18 minutes. Store leftovers for 2 days in the fridge; reheat in the oven to re-crisp. Brioche buns add indulgence, while seeded buns add crunch.