Crunchy fried chicken burger means a thin, juicy cutlet in a seasoned crust that shatters when you bite it, stacked on a soft toasted bun with cool lettuce, pickles, and garlic mayo.
Pounding the chicken thin and marinating it in buttermilk keeps every bite tender, while a cornstarch and flour coating gives you plenty of crunch. The frying itself is fast, so the long marinade is the only part that needs planning ahead.
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Why This Crunchy Fried Chicken Burger Recipe Works
Pounding the chicken to an even half inch thickness makes it cook in minutes and keeps the crust from burning. Thin cutlets also hang over the edges of the bun, which is what makes a proper burger.
Buttermilk and a little salt tenderize the meat and season it deeply. Chicken breast in particular benefits, because it can dry out quickly in hot oil.
A few spoonfuls of the marinade worked into the dry mix make small lumps. These stick to the chicken and fry into crisp, craggy bits for extra crunch.
Ingredients for Crunchy Fried Chicken Burger
- 2 large boneless skinless chicken breasts, 8 oz each, or 4 boneless chicken thigh fillets, for the chicken
- 3/4 cup buttermilk, for the marinade
- 1 tsp kosher salt, for the marinade
- 1 large egg, for the marinade
- 3/4 cup all purpose flour, for the coating
- 1/4 cup cornstarch, for the coating
- 1/4 tsp celery salt, for the coating
- 1/2 tsp sweet paprika, for the coating
- 1/8 tsp cayenne pepper, for the coating
- 1/2 tsp onion powder, for the coating
- 1 tsp garlic powder, for the coating
- 1/4 tsp mustard powder, for the coating
- 1/4 tsp ground ginger, for the coating
- 1/2 tsp dried thyme, for the coating
- 1/2 tsp dried oregano, for the coating
- 1/2 tsp kosher salt, for the coating
- 1 1/2 tsp black pepper, for the coating
- 3 cups vegetable oil, for frying to a depth of 1 inch
- 1/2 cup mayonnaise, for the garlic mayo
- 3/4 tsp finely grated garlic, about 1 clove, for the garlic mayo
- 4 soft burger buns, split and lightly toasted, for assembly
- 2 to 3 cups finely sliced iceberg lettuce, for assembly
- 2 tomatoes, sliced, for assembly
- 2 dill pickles, sliced on an angle, for assembly
Chicken. Use breast halved horizontally into cutlets, or boneless thighs for juicier meat. Trim the edges so each piece is a little larger than the bun.
Buttermilk. If you do not have buttermilk, mix 3/4 cup milk with 2 teaspoons white vinegar and let it sit for 5 minutes.
Spice mix. Celery salt, paprika, mustard powder, ginger, thyme, and oregano build a savory coating that tastes like classic fried chicken.
Garlic mayo. Mix the mayonnaise with the garlic and chill it, so the garlic mellows slightly before serving.
Buns. Soft buns compress nicely around a thick cutlet. Toast the cut sides lightly so they hold up to the mayo.
How to Make Crunchy Fried Chicken Burger
1. Flatten the chicken. If using breasts, halve them horizontally. Place each piece between plastic wrap and pound to 1/2 inch thick, then trim to a size slightly larger than the buns.
2. Marinate. Whisk the buttermilk, 1 teaspoon salt, and egg in a bowl. Add the chicken, cover, and refrigerate for at least 3 hours or overnight.
3. Make the garlic mayo. Stir the mayonnaise and grated garlic together and refrigerate.
4. Mix the coating. Combine the flour, cornstarch, celery salt, paprika, cayenne, onion powder, garlic powder, mustard powder, ginger, thyme, oregano, 1/2 teaspoon salt, and pepper in a wide bowl.
5. Create the lumps. Drizzle 2 tablespoons of the marinade over the coating and rub it in with your fingertips to make small clumps.
6. Heat the oil. Pour the oil into a large heavy pot or deep skillet to a depth of 1 inch and heat it to 350 degrees F.
7. Coat and fry. Lift one piece from the marinade, let the excess drip off, and press it into the coating. Fry for 2 to 3 minutes per side until deep golden, and do not move it for the first 90 seconds so the crust sets. Check for 165 degrees F in the thickest part, then drain on a wire rack.
8. Build the burgers. Spread garlic mayo on the top and bottom buns. Layer lettuce, tomato, the fried chicken, and pickles, then add the bun top and serve right away.
How to Serve Crunchy Fried Chicken Burger
These burgers are ideal when eaten right after assembly, while the crust is at its crispiest. Pile a side of crispy homemade fries next to each bun and add a scoop of macaroni salad with sour cream for a picnic style plate. A spoonful of quick tomato chutney sauce works as a tangy extra topping, and a glass of strawberry pineapple mojito keeps things cool.
How to Store and Reheat Crunchy Fried Chicken Burger
Store the fried chicken, buns, and toppings separately. Refrigerate the cooked chicken in an airtight container for up to 3 days and the garlic mayo for up to 3 days. Reheat the cutlets on a rack in a hot oven at 400 degrees F until crisp and at least 165 degrees F in the center, which usually takes 10 to 12 minutes. Freeze cooled cutlets for up to 3 months.
Tips and Variations for Crunchy Fried Chicken Burger
Pound evenly. Uniform thickness is what makes the cutlets cook at the same speed.
Do not touch the chicken. Leave each cutlet alone for the first 90 seconds so the coating bonds with the meat.
Control the oil. Use a thermometer and keep the oil at 350 degrees F, giving it a minute to recover between batches.
Fry in batches. Cook one or two cutlets at a time to keep the oil hot and the coating crisp.
Drain on a rack. A wire rack keeps the underside crisp, while paper towels trap steam.
Make it spicy. Raise the cayenne to 1/2 teaspoon, or swap in smoked paprika for a different flavor. Add pickled jalapenos if you like heat.
Keep raw chicken separate. Wash hands, boards, and tools after handling raw chicken.
Food safety. For general guidance on handling raw poultry, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Crunchy Fried Chicken Burger
What makes a crunchy fried chicken burger so crispy?
A coating of flour and cornstarch, small clumps made from the marinade, and oil kept at 350 degrees F all help form a thick, crunchy crust.
Can I make a crunchy fried chicken burger with chicken thighs?
Yes. Use boneless thigh fillets and pound them lightly to an even thickness. They stay very juicy and fry in the same time.
How do I keep a crunchy fried chicken burger from getting soggy?
Drain the cutlets on a wire rack, toast the buns, and build the burgers right before eating so the lettuce and mayo do not soften the crust.
Can I make the garlic mayo ahead?
Yes. It keeps in the refrigerator for up to 3 days.
How thick should the chicken be?
About 1/2 inch, which cooks through in a few minutes and fits neatly on a soft bun.
Crunchy Fried Chicken Burger with Garlic Mayo
Equipment
- Large heavy pot
- Instant read thermometer
- Wire rack
- Meat mallet or rolling pin
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts 8 oz each, or 4 boneless thigh fillets
- ¾ cup buttermilk for the marinade
- 1 tsp kosher salt for the marinade
- 1 large egg for the marinade
- ¾ cup all purpose flour for the coating
- ¼ cup cornstarch for the coating
- ¼ tsp celery salt for the coating
- ½ tsp sweet paprika for the coating
- ⅛ tsp cayenne pepper for the coating
- ½ tsp onion powder for the coating
- 1 tsp garlic powder for the coating
- ¼ tsp mustard powder for the coating
- ¼ tsp ground ginger for the coating
- ½ tsp dried thyme for the coating
- ½ tsp dried oregano for the coating
- ½ tsp kosher salt for the coating
- 1 ½ tsp black pepper for the coating
- 3 cup vegetable oil for frying to a depth of 1 inch
- ½ cup mayonnaise for the garlic mayo
- ¾ tsp garlic finely grated, for the garlic mayo
- 4 soft burger buns split and lightly toasted
- 2 cup iceberg lettuce finely sliced
- 2 tomatoes sliced
- 2 dill pickles sliced on an angle
Instructions
Cooking
- Pound. Halve the breasts horizontally, then pound each piece to 1/2 inch thick.
- Soak. Marinate the chicken in buttermilk, salt, and egg for at least 3 hours.
- Season and clump. Mix the dry coating, then rub 2 tablespoons of marinade into it to form small lumps.
- Fry. Coat each piece and fry in 350 degrees F oil for 2 to 3 minutes per side until golden and 165 degrees F inside.
- Assemble. Spread garlic mayo on toasted buns and stack with lettuce, tomato, chicken, and pickles.
