Crispy Chicken Burger Recipe
This crispy chicken burger is made of chicken breasts soaked in buttermilk, spices, and hot sauce then breaded and fried and sandwiched between two hamburger buns with a delicious sauce.
Servings: 4 burgers
Calories: 802kcal
Ingredients
- 4 small chicken breasts thawed and raw (or 2 large breasts, cut in half)
- 32 ounces vegetable oil
Chicken Marinade
- 2 cups buttermilk
- 2 tablespoons hot sauce brand of your choice (our favorite is Frank's Red Hot)
- 1 tablespoon garlic powder
- 1 teaspoon ground paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup all-purpose flour
Flour Mixture for Breading Chicken
- 2 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons ground paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
Toppings
- 4 large hamburger buns
- 4 slices cheddar cheese
- 2 large tomatoes sliced
- ½ head iceberg lettuce washed
- 8 pickle slices
Crispy Chicken Burger Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon hot sauce brand of your choice
- 1 teaspoon ground paprika
- ⅛ teaspoon ground black pepper
Instructions
- Wrap chicken breasts in plastic wrap/cling film and place them on a cutting board. Using a mallet or other kitchen tool (like a rolling pin), pound the chicken pieces until evenly thick (about ¾ inch).
- Combine your marinade ingredients (buttermilk, hot sauce, garlic powder, paprika, salt, and pepper) into a large bowl and whisk together. Optional - You can add the chicken breasts to the marinade and refrigerate for 2-4 hours. Then remove the chicken from the marinade (reserving marinade to use when coating chicken breasts) and allow chicken to rest for 15 minutes at room temperature before moving on with the recipe.
- Add remaining cup of flour to the marinade and mix. Set aside.
- Add the ingredients for the batter to bread the chicken into a small bowl and whisk together. Pour this onto a large plate or into a shallow bowl.
- Add oil to a large skillet on medium heat and let it heat up. Grab one piece of chicken at a time and dip it into the marinade/flour mixture until it's completely coated, then dredge chicken in the seasoned flour batter mixture (coat it, making sure all sides are covered). Use your hands to press firmly to ensure the batter mixture sticks. Repeat this process (dip in marinade, coat in batter mixture) twice for each chicken breast, gently shaking off any excess flour mixture when you are done.
- Once all breasts are thoroughly coated, place them into hot oil making sure they are not touching each other (you may need to do this in batches depending on the size of your chicken and the size of your pan). Fry for 8 minutes, then flip and fry for an additional 7 minutes. The chicken patties should be golden brown when finished.
- Remove the chicken from the oil and place on a wire rack that's sitting over a baking tray or pan (you could also place some paper towel on the baking tray/pan to catch the excess oil that drips off).
- In a small bowl, add your sauce ingredients - mayo, ketchup, hot sauce, paprika, and ground pepper, then whisk until combined.
- Open the hamburger buns and spread the creamy mayonnaise mixture onto the top bun. Place pickle slices, fried chicken breast, and a slice of cheese onto the bottom bun, then top with tomato slices and fresh lettuce.
Nutrition
Serving: 1burger | Calories: 802kcal | Carbohydrates: 82g | Protein: 66g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1432mg | Potassium: 1461mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3464IU | Vitamin C: 19mg | Calcium: 261mg | Iron: 7mg
