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Chicken burger that is crispy sitting on a pink background

Crispy Chicken Burger

Serves 4

4 from 2 votes
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Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 35 mins
Course: Main Course
Cuisine: American

Ingredients

Chicken Marinade

  • 2 large chicken breasts sliced in half (see notes)
  • 1 cup buttermilk see notes
  • 1 tsp salt
  • 1/4 tsp cracked pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Chicken Coating

  • 1 1/2 cups cake flour see notes
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried or fresh thyme chopped
  • 1 tsp paprika
  • 1 tsp baking powder

Burger Ingredients

  • 4 brioche buns
  • Butter lettuce washed and dried
  • 1/4 red onion thinly sliced
  • 1/4 cup mayonnaise
  • 1/4 cup BBQ sauce
  • 4 slices cheese American, swiss or cheddar
  • Sweet pickles
  • 1 large tomato thinly sliced
  • Vegetable oil for deep frying


Instructions

Chicken Marinade

  • Add all of the ingredients (except the chicken) into a medium sized mixing bowl. Use a whisk to combine. Cover your chicken breasts with plastic wrap or a freezer bag and thin out the thick parts by bashing it with a meat hammer. Alternatively, you can slice the chicken breast in half long ways to thin them out. See notes on why you need to do this. Add the chicken to the marinade and mix to coat. Cover the bowl with plastic wrap and place in the fridge for 2 hours or up to overnight. The longer you leave it, the more tender the chicken becomes.

Chicken coating

  • Add all of the ingredients into a medium sized mixing bowl. Whisk to combine. Use tongs to take the chicken out of the marinade and allow excess to drip off before placing into the bowl with the coating. Flip it around ensuring you coat the chicken well in the crumb mixture. Then place on top of a cooling rack with a baking tray underneath.
  • Fill your large pot with an inch of vegetable oil to 175°C / 350°F. To test the oil temperature, add some crumbs in the oil and if it bubbles then it’s ready. Place two pieces of chicken in at a time and cook until golden brown. It will take about 3-5 minutes on each side. If the chicken browns too quickly, you need to turn your temperature down. Place back on the cooling rack and allow to sit for 3-4 minutes. The internal temperature of the chicken should be 75°C / 165°F.
  • To assemble the chicken burgers, lightly butter both sides of the brioche buns with butter. Place on a very hot fry pan and toast until golden brown. Alternatively, you can grill them using the grill setting on your oven.
  • Add some mayo on one side, bqq sauce on the other and then add the lettuce, tomato slices, pickles and onion on the bottom half of the bun, followed by the chicken. Serve immediately!

Notes

Storage
These crispy chicken burgers keep surprisingly well! They’ll stay crispy if stored in the fridge in an airtight container. Simply fry, place in the fridge and then put together right before you serve them.
Buttermilk
The buttermilk in this recipe is used in the marinade and helps make the chicken tender ad juicy, even after frying.
Chicken
You want to make sure your chicken breasts are not too thick, that’s why you need to slice them in half. As the chicken cooks, it’s contracts and thickens and shrinks. So just account for that depending on the size of your buns. Some people like their chicken smaller than the bun and others bigger than the bun. It’s up to you, go nuts!
Cake Flour
Using cake flour (not the self-raising kind) results in a nice light chicken coating. You can use all-purpose flour in its place, but it will be a little heavier.
Re-heating The Chicken
To reheat the chicken, let it thaw from the fridge for 10 minutes before placing in the oven for 10 minutes on 180°C / 350°F.

Nutrition

Calories : 814kcal
Carbonhydrates: 85g
Protein: 25g
Fat: 42g
Saturated Fat: 20g
Polyunsaturated Fat: 7g
Monounsaturated Fat : 6g
Trans Fat : 1g
Cholesterol: 186mg
Sodium: 2164mg
Potassium : 230mg
Fiber: 2g
Sugar : 10g
Vitamin A: 1191IU
Vitamin C: 2mg
Calcium: 398mg
Iron: 2mg
Nutrition Disclosure