Description

A crispy and juicy chicken burger recipe featuring buttermilk-soaked chicken breasts with a generously spiced, double coating for extra crunch. Perfectly fried to golden brown and served on toasted brioche buns with fresh lettuce, pickles, and a touch of mayonnaise. This classic Southern-inspired sandwich offers brightness from the tangy buttermilk marinade and heat from smoked paprika and cayenne, delivering a satisfying, flavorful meal.

Ingredients

Scale

Chicken and Marinade

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

Coating

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)

Egg Wash

2 large eggs
1/2 cup milk or water

Frying and Assembly

Vegetable or canola oil for frying, about 4 cups or enough for 1 to 2 inches deep 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

Marinate Chicken: Cut each chicken breast in half horizontally to make four thin cutlets. Season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then 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 for maximum flavor and tenderness.
Prepare Coating: In a bowl, whisk together 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 or sweet paprika, 1/2 to 1 teaspoon cayenne pepper (adjust to preference), the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Taste a pinch to adjust seasoning as desired.
Make Egg Wash: Beat 2 large eggs with 1/2 cup milk or water in a shallow bowl. Set the egg wash and flour mixture side by side for efficient breading.
Coat Chicken: Remove chicken from marinade and drain off excess buttermilk without wiping dry. Dredge each cutlet first in the flour mixture, then dip into the egg wash, and finally dredge again in the flour mixture, pressing firmly to ensure the coating sticks well. Place coated cutlets on a wire rack and let rest for 8 to 10 minutes to set the crust.
Heat Oil: Pour 3 to 4 cups vegetable or canola oil into a heavy skillet or pan, filling it 1 to 2 inches deep. Heat to 350 to 360°F (use an instant-read thermometer or drop a pinch of flour into the oil; it should sizzle immediately).
Fry Chicken: Fry cutlets in batches without overcrowding the pan. Cook for 3 to 5 minutes per side until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F. Flip carefully and adjust heat to maintain oil temperature around 350°F.
Drain and Keep Warm: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crispy. Optionally sprinkle a pinch of salt while hot. Keep warm in a low oven if cooking multiple batches.
Toast Buns: Spread 2 tablespoons unsalted butter on cut sides of each bun and toast in a skillet until golden brown, or brush with mayonnaise and toast for a creamy crispness.
Assemble Burgers: Spread about 1 tablespoon mayonnaise on each bottom bun. Add a fresh lettuce leaf, place the hot crispy chicken cutlet on top, then add 2 to 3 dill pickle slices. Optionally spread extra mayonnaise on the top bun before closing the sandwich. Serve immediately for best taste and texture.

Notes

For extra crispy coating, let breaded chicken rest 15 to 30 minutes in fridge before frying.
Use a wire rack to drain fried chicken instead of paper towels to prevent sogginess from steam.
Maintain oil temperature at 350°F for even cooking and to avoid greasy chicken.
Double dredging (flour, egg wash, flour) helps to achieve a crunchy crust.
Substitute buttermilk with homemade mix of 1 cup milk and 1 tablespoon lemon juice or vinegar, or use yogurt thinned with milk.
For baking: bake at 425°F on wire rack 20–25 minutes, flipping and oil spraying once.
For air frying: cook at 390–400°F for 10–14 minutes, flipping halfway.
Check doneness with an instant-read thermometer (165°F internal temperature) to ensure safe consumption.
Marinate chicken overnight for best tenderness and flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: American, Southern

Keywords: crispy chicken burger, buttermilk fried chicken, Southern fried chicken sandwich, homemade chicken burger, spicy fried chicken, juicy chicken sandwich