If you’re craving a burger that’s bursting with flavor and has that perfect crunch, the Ultra Crunchy Fried Chicken Burger is the answer. This delicious sandwich combines tender chicken with a crispy coating, topped with fresh lettuce and a creamy garlic mayo, all nestled between soft, toasted buns. It’s the ultimate comfort food that is sure to please anyone at the dinner table.
Why Make This Recipe
This recipe is a fantastic way to enjoy fried chicken in burger form. It’s perfect for gatherings, weekend meals, or even a satisfying weeknight dinner. The crunchy texture adds a delightful contrast to the juicy chicken, and the homemade garlic mayo elevates the flavor to new heights. Plus, it’s easy to customize with your favorite toppings!
How to Make Ultra Crunchy Fried Chicken Burger
Ingredients:
- 2 x 250g/8oz chicken breast (I use this)
- 4 boneless thigh fillets
- 3/4 cup buttermilk (Note 1 for sub)
- 1 1/2 tsp cooking / kosher salt
- 1 large egg
- 4 soft buns, split and lightly toasted (mine are 10cm/4″)
- 2 – 3 cups iceberg lettuce, finely sliced (or other leafy greens of choice)
- 2 tomatoes, sliced (optional, sometimes I do)
- 2 gherkins / dill pickles, sliced on an angle
- 2/3 cup mayonnaise, preferably whole egg
- 3/4 tsp garlic, finely grated (1 clove)
- 3/4 cup flour, plain / all purpose
- 1/4 cup corn flour / cornstarch
- 1/4 tsp celery salt (or heaped 1/8 tsp celery seed)
- 1/2 tsp sweet paprika
- 1/8 tsp cayenne pepper (inc to 1/2 tsp for spicy ZINGER burger!)
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp ginger powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cooking salt / kosher salt
- 1 1/2 tsp black pepper
- 3 cups vegetable oil (or canola or peanut) (2.5cm/1″ depth in cooking vessel)
Directions:
Pound the Chicken: Cover the chicken with a freezer bag or plastic sheet and pound it to about 1cm / 0.4″ thick for even cooking. Trim the edges to make them slightly larger than your buns.
Marinate: Whisk together the marinade ingredients in a bowl. Add the chicken and toss well. Marinate in the fridge for 3 hours minimum, or overnight. Avoid marinating for more than 24 hours.
Make Garlic Mayo: In a small bowl, mix the mayonnaise with finely grated garlic. Refrigerate until needed.
Prepare Crunchy Coating: In a separate bowl, mix the flour, cornflour, and seasoning ingredients. Drizzle 2 tablespoons of the marinade over the dry mix and use your fingers to create lumps. This will help make those crunchy bits when frying!
Heat Oil: In a large, heavy-based pot, heat the oil to 180°C/350°F.
Coat Chicken: Remove one piece of chicken from the marinade, letting the excess drip off. Press it into the flour coating and shake off any extra flour. Fry each piece for about 2 minutes on each side until golden brown. Do not touch the chicken for the first 90 seconds to help the coating stick. Fry in batches if needed, and drain on paper towels.
Assemble the Burger: Spread garlic mayo on the top and bottom of the toasted buns. Layer on the shredded lettuce, followed by tomato slices (if using), the crispy chicken, and gherkins. Top it off with the bun lid. Enjoy immediately!
How to Serve Ultra Crunchy Fried Chicken Burger
Serve the Ultra Crunchy Fried Chicken Burger hot with your favorite sides like crispy fries or a fresh salad. You can also add extra toppings like cheese, sliced jalapeños, or avocado for added flavor.
How to Store Ultra Crunchy Fried Chicken Burger
If you have leftovers, store the components separately in airtight containers in the fridge. Keep the fried chicken airtight to maintain its crunchiness. You can reheat the chicken in an oven to keep it crispy. It’s best when consumed fresh, within a couple of days.
Tips to Make Ultra Crunchy Fried Chicken Burger
- Use fresh buttermilk for the marinade; it helps tenderize the chicken.
- Allow the oil to reach the right temperature before frying to ensure proper cooking.
- For a spicier kick, increase the cayenne pepper in the seasoning mix.
- If you want to make a larger batch, you can easily double the recipe.
Variation
For a different flavor twist, try adding smoked paprika or switching out the gherkins for jalapeños. You can also substitute the mayonnaise for a spicy sriracha mayo for some heat!
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will yield a juicier burger with great flavor, just make sure they are boneless.
2. What can I substitute for buttermilk?
You can make a simple buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
3. Can I prepare the chicken ahead of time?
Absolutely! You can marinate the chicken up to 24 hours ahead of time to infuse more flavors.
Enjoy your cooking adventure with this Ultra Crunchy Fried Chicken Burger! It’s sure to be a hit with family and friends.
Ultra Crunchy Fried Chicken Burger
Ingredients
For the Chicken
- 2 250g 250g chicken breast Can substitute with chicken thighs.
- 4 pieces boneless thigh fillets Ensure they are boneless.
- ¾ cup buttermilk Substitute with milk and vinegar if needed.
- 1 ½ tsp cooking/kosher salt
- 1 large egg
- 4 pieces soft buns Split and lightly toasted.
- 2-3 cups iceberg lettuce Finely sliced (or other leafy greens).
- 2 pieces tomatoes Sliced, optional.
- 2 pieces gherkins/dill pickles Sliced on an angle.
For the Garlic Mayo
- ⅔ cup mayonnaise Preferably whole egg.
- ¾ tsp garlic Finely grated (1 clove).
For the Crunchy Coating
- ¾ cup flour, plain/all purpose
- ¼ cup corn flour/cornstarch
- ¼ tsp celery salt Or heaped 1/8 tsp celery seed.
- ½ tsp sweet paprika
- ⅛ tsp cayenne pepper Increase to 1/2 tsp for spicy variation.
- ½ tsp onion powder
- 1 tsp garlic powder
- ¼ tsp mustard powder
- ¼ tsp ginger powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cooking salt/kosher salt
- 1 ½ tsp black pepper
- 3 cups vegetable oil For frying (depth of 2.5cm/1 inch).
Instructions
Preparation
- Pound the chicken to about 1cm thick for even cooking and trim edges to be larger than the buns.
- Whisk together marinade ingredients and marinate chicken in the fridge for at least 3 hours or overnight.
- Mix mayonnaise with finely grated garlic and refrigerate.
- Mix flour, cornflour, and seasoning ingredients in a separate bowl.
- Drizzle 2 tablespoons of the marinade over the dry mix and create lumps for crunch.
- Heat vegetable oil to 180°C/350°F in a large pot.
Cooking
- Remove one piece of chicken from the marinade, letting excess drip off. Coat with flour mixture and fry for about 2 minutes on each side until golden brown.
- Do not touch chicken for the first 90 seconds to help the coating stick.
- Fry in batches if needed and drain on paper towels.
Assembly
- Spread garlic mayo on the top and bottom of the toasted buns.
- Layer shredded lettuce on the bun, followed by tomato slices, fried chicken, and gherkins.
- Top with the bun lid and enjoy immediately.
