Go Back
The ultimate crispy chicken burger, steaming hot on a plate, featuring a golden fried chicken fillet, melted cheddar cheese, and fresh tomatoes in a toasted brioche bun.

The Ultimate Crispy Chicken Burger (Ready in About 30 Minutes!)

5 from 2 votes
Craving the perfect Crispy Chicken Burger? Get our easy, foolproof recipe for a juicy fillet with a shatteringly crunchy coating that beats any takeout!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 1 1
Course: Dinner, Entree, Lunch, Main Course
Cuisine: American, Fast Food
Calories: 1200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Boneless, Skinless Chicken Breasts About 6oz / 170g each
  • 1 cup Buttermilk For marinating and coating
  • 1.5 cups All-Purpose Flour
  • 2 tbsp Cornstarch The secret to an extra crispy coating!
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • Salt and Black Pepper To taste
  • 3 cups Peanut or Canola Oil Or enough for 1-2 inches of depth
  • 2 cups Brioche Buns Toasted
  • 2 slices American or Cheddar Cheese
  • Dill Pickle Slices To taste
  • Mayonnaise Or your favorite burger sauceExport to Sheets

Equipment

  • 2-3 Shallow Bowls or Plates For the flour and buttermilk coating station.
  • 1 Kitchen Tongs For safely handling the chicken in hot oil.
  • 1 Wire Cooling Rack Essential for keeping the chicken crispy while it drains.
  • 1 Meat Mallet For pounding the chicken to an even thickness.Export to Sheets

Method
 

  1. Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet to an even ½-inch thickness. This ensures they cook evenly.
    A chef using a metal meat mallet to pound a boneless chicken breast to an even thickness on a wooden cutting board. The chicken is covered with plastic wrap.
  2. Marinate in Buttermilk
    Place the pounded chicken in a bowl and pour the buttermilk over it. Let it marinate for at least 10 minutes (or up to a few hours in the fridge for extra tender results).
    Two pounded chicken breasts marinating in a creamy buttermilk mixture inside a clear glass bowl, a key step for making them tender and juicy.
  3. Mix the Dry Coating
    In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper until well combined.
    A metal whisk stirring a mixture of white flour, red paprika, yellow turmeric, and green herbs in a large stainless steel bowl to create a seasoned coating for crispy chicken.
  4. Heat the Oil
    Pour about 1-2 inches of oil into your heavy-bottomed pot. Heat it over medium-high heat to 350°F (175°C).
    A heavy-bottomed silver pot on a gas stove burner, filled with clear cooking oil that is shimmering and hot, ready for frying.
  5. Coat the Chicken
    Take a piece of chicken from the buttermilk, letting any excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to make sure the coating sticks. Shake off any excess.
    A close-up of a hand pressing a buttermilk-marinated chicken breast into a bowl of seasoned flour, ensuring a thick, even coating before frying.
  6. Fry the Chicken
    Carefully place the coated chicken into the hot oil. Fry for about 4-6 minutes on each side, until it’s a deep golden brown and cooked through.
    Two golden-brown and crispy coated chicken fillets deep-frying in a pot of hot, bubbling oil, with steam rising as they cook.
  7. Drain and Melt Cheese
    Remove the chicken from the oil and place it on a wire rack to drain. Immediately place a slice of cheese on top of the hot chicken so it melts perfectly.
    A perfectly fried, extra-crispy chicken fillet resting on a metal wire rack, with a slice of bright orange cheddar cheese melting beautifully over its surface.
  8. oast the Buns
    While the chicken is resting, lightly toast the brioche buns in a pan with a little butter until golden.
    Two soft, golden-brown brioche bun halves being toasted face-down in a hot non-stick pan with melted butter, with steam rising.
  9. Assemble Your Burger!
    Spread mayonnaise on the toasted buns. Place the crispy chicken on the bottom bun, add your pickle slices, and finish with the top bun. Serve immediately!
    The ultimate crispy chicken burger, steaming hot on a plate, featuring a golden fried chicken fillet, melted cheddar cheese, and fresh tomatoes in a toasted brioche bun.

Notes

The Secret to Juicy Chicken The buttermilk marinade is the key to a tender and juicy result, so don’t skip it! For guaranteed perfection, be careful not to overcook the chicken. The internal temperature should be 165°F (74°C). Using a food thermometer is the best hack to check for doneness.
Make it Spicy! If you like some heat, add ½ to 1 teaspoon of cayenne pepper to your flour mixture. You can also add a few dashes of your favorite hot sauce to the buttermilk marinade for an extra kick.
The “Special Sauce” Hack For a quick and delicious burger sauce that tastes like it’s from a restaurant, simply mix together: 2 tablespoons of mayonnaise, 1 tablespoon of ketchup, and 1 teaspoon of pickle relish.
Reheating for Maximum Crunch Leftovers are best reheated in an air fryer at 375°F (190°C) for 4-5 minutes. You can also use an oven. Avoid the microwave at all costs, as it will make the crispy coating soggy.