An all-time classic, the fried chicken burger offers the ideal balance of tastes and textures. Imagine the delicious crunch of a golden, crispy crust after biting into a soft, toasted brioche bread, revealing juicy, succulent, and savory chicken within. It’s the ultimate comfort meal, perfect for a party centerpiece, family supper, or weekend celebration.
Many people think it’s hard to make a restaurant-caliber fried chicken burger at home that tastes better than fast food. It’s shockingly simple in practice. Everyone will want to know your secret for making a delicious fried chicken burger if you follow these easy procedures, have a few high-quality ingredients, and be patient with the marinating.
Ingredients for 2–3 servings
Two boneless chicken breasts (flattened for uniform cooking and ideal bun fit) marinated in chicken
1 cup buttermilk (which moisturizes and tenderizes; alternatively, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it soak for 5 to 10 minutes)
To give flavorful depth, add 1 tsp garlic powder.
One teaspoon of warm-colored, somewhat spicy paprika
Half a teaspoon of black pepper
½ teaspoon salt (internal seasoning)
One teaspoon of chili flakes (optional; adds a mild touch of heat)
Extremely Crispy
One cup of all-purpose flour (the crust’s basis) for coating
To create a light and crunchy texture, use ½ cup corn flour or cornstarch.
1 tsp baking powder (for a crunchy, airy texture)
One teaspoon of paprika (for added color and taste)
Half a teaspoon of salt
Half a teaspoon of black pepper
Frying:
Enough vegetable, canola, or peanut oil to fill a skillet two to three inches deep.
Burger Assembly:
Two to three burger buns (any soft bun would do, although brioche is ideal)
Romaine or iceberg crisp lettuce
Slices of tomatoes
American, Cheddar, and Pepper Jack cheese pieces are options.
Burger sauce of choice, such as mayonnaise
Pickles are optional but provide a tart crunch.
Directions
1. Marinate the chicken by combining buttermilk, chili flakes, black pepper, paprika, garlic powder, and salt. Coat the chicken breasts well. For optimal tenderness and taste, refrigerate for at least two hours, but preferably overnight.
2. Get the coating ready.
In a bowl, thoroughly mix together all of the dry coating ingredients.
3. Cover the chicken.
Drain the excess marinade from the chicken before removing it. Add the flour mixture and press the coating into all the crevices. Double-dip: momentarily return to the marinade, then coat once more for more crunch. Give the coated chicken five to ten minutes to rest.
4. Heat the oil to 170°C (340°F) and fry the chicken. Cook the chicken pieces in batches for 5 to 7 minutes on each side, or until they are crispy and golden brown. To maintain a crisp crust, drain on a wire rack.
5. Make the buns toasty
Spread mayo or thin butter on the edges of the buns. Toast for one to two minutes, or until brown, in a heated pan.
6. Put the Burgers Together
Pickles → sauce → top bun → bottom bun → mayonnaise or sauce → lettuce → tomato slices → fried chicken → cheese slice (if using). Serve right away.
Expert Advice for Perfection
Add ½ cup crumbled Panko breadcrumbs or unsweetened cornflakes to the flour coating for an added crunch.
To prevent sogginess, always place fried chicken on a wire rack.
If you enjoy spiciness, add cayenne pepper or spicy sauce.
Air-fry or bake coated chicken at 200°C (400°F) until cooked and crispy to lighten it up.
Serving Recommendations
For a full dinner, serve with creamy coleslaw, crunchy fries, and a thick milkshake or cool beverage.
Nutrition (per serving, approximately)
550 kcal
35g of protein
25g of fat
45g of carbohydrates
A traditional fast-food dish, this crispy fried chicken burger is the ideal homemade take on it because to its succulent chicken, crunchy crust, and tender toasted buns. It will quickly become your favorite recipe to wow family and friends once you give it a try.
