Introduction

This Buttermilk Fried Crispy Chicken Burger is built around juicy chicken breasts soaked in tangy buttermilk and coated with a bold, extra-crunchy spice blend. With just the right amount of heat and a satisfying snap with every bite, this burger brings a deliciously messy and flavorful experience to your dinner table.

A close-up of a buttermilk fried crispy chicken burger on a white plate with white marbled texture underneath, showing five layers: the soft light brown top bun, a light pink creamy sauce spread evenly, a large crunchy golden-brown fried chicken fillet, a fresh bright red tomato slice, and green leafy lettuce with pickles beneath it, all resting on the soft light brown bottom bun. The background is blurred with two tall glasses of lemonade with lemon slices visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts (about 1 to 1 1/4 lb total), each halved horizontally to make 4 thin cutlets
2 cups buttermilk
2 tablespoons hot sauce (optional)
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 1/2 cups all purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika or sweet paprika
1/2 to 1 teaspoon cayenne pepper (adjust for heat)
2 large eggs
1/2 cup milk or water
Vegetable or canola oil for frying, about 4 cups (enough for 1 to 2 inches in pan)
4 burger buns (brioche or soft hamburger buns)
4 tablespoons mayonnaise (plus extra for spreading)
8 to 12 dill pickle slices
4 lettuce leaves (iceberg or romaine)
2 tablespoons unsalted butter for toasting buns (optional)

Instructions

Step 1: Cut each chicken breast in half horizontally to make four thin cutlets. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place in a shallow dish, pour 2 cups buttermilk and 2 tablespoons hot sauce over the chicken, cover, and refrigerate for at least 30 minutes, ideally 4 hours or overnight.
Step 2: Whisk together the dry coating: 1 1/2 cups flour, 3/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked or sweet paprika, 1/2 to 1 teaspoon cayenne pepper, and the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste a little and adjust cayenne if needed.
Step 3: Beat 2 eggs with 1/2 cup milk or water in a shallow bowl to make the egg wash. Set the flour mixture and egg wash side by side for an efficient assembly line.
Step 4: Drain excess buttermilk from the chicken, but do not wipe completely dry. Dredge each cutlet first in the flour mix, then dip into the egg wash, then back into the flour mix, pressing firmly so the coating sticks well. Let the coated cutlets rest on a wire rack for 8 to 10 minutes to set the crust.
Step 5: Heat 3 to 4 cups vegetable or canola oil in a heavy skillet or pan to about 350 to 360°F (test by dropping a pinch of flour—if it sizzles immediately, the oil is ready). Avoid overcrowding the pan to keep the temperature steady.
Step 6: Fry the cutlets in batches for 3 to 5 minutes per side until golden brown and an instant-read thermometer registers 165°F at the thickest part. Flip gently and adjust heat as needed to maintain oil temperature.
Step 7: Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil and stay crispy. Sprinkle a tiny pinch of salt while hot if desired. Keep warm in a low oven if cooking multiple batches.
Step 8: Toast burger buns by spreading 2 tablespoons butter on cut sides and toasting in a skillet until golden, or brushing lightly with mayo and toasting. Spread about 1 tablespoon mayonnaise on each bottom bun, add a lettuce leaf, the hot crispy chicken, 2 to 3 dill pickle slices, and more mayo on the top bun if you like. Close and serve immediately.

Tips & Variations

For an extra crispy crust, press the coating firmly into the chicken when dredging and let the coated cutlets rest longer on a wire rack before frying.
Use smoked paprika in the mayo for a subtle smoky flavor boost.
If you want a lighter option, bake at 425°F on a wire rack for 20–25 minutes, flipping once and spraying with oil, or air fry at 390–400°F for 10–14 minutes, flipping halfway.
Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5–10 minutes before using.
For gluten-free coating, replace cornstarch with potato starch or arrowroot 1:1 and use gluten-free flour.

Storage

Store leftover fried chicken burgers wrapped tightly in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispness rather than microwaving, which can make the crust soggy. You can also freeze breaded but uncooked cutlets for up to 1 month; fry from frozen, adding a few extra minutes to cooking time.

How to Serve

A white sandwich bun with a soft top sits at the top, underneath it is a thick layer of light orange sauce covering a large, golden-brown, crispy fried chicken fillet with a crunchy texture. Below the chicken is a thick bright red tomato slice resting on leafy green lettuce, and under the lettuce are several green pickle slices near the bottom white bun. The sandwich rests on white parchment paper on a white marbled surface, with a blurred background showing two clear glasses filled with light yellow lemonade and lemon slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I get the coating extra crispy?

Use a mix of cornstarch and flour with baking powder, and double dredge (flour, egg wash, flour). Let coated cutlets rest on a wire rack for 15–30 minutes before frying so the crust sets properly. Maintain oil temperature around 350–365°F, fry in small batches, and drain on a wire rack instead of paper towels to prevent sogginess.

Can I substitute regular milk for buttermilk?

Yes, add 1 tablespoon lemon juice or vinegar to 1 cup regular milk and let it sit for 5–10 minutes to create a quick buttermilk substitute. Plain yogurt thinned with milk also works well. Real buttermilk provides the best tenderness and tang but the substitute is fine in a pinch.