Description
This Crispy Chicken Burger recipe features juicy, buttermilk-marinated chicken cutlets fried to golden perfection, layered with fresh lettuce, tomato, and pickles on a lightly toasted brioche bun. A tangy mayo and Dijon mustard sauce adds the perfect balance of flavor, making this classic American burger a delicious and satisfying meal.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For Assembly:
- 4 brioche buns
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Lettuce leaves
- Tomato slices
- Pickles
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken cutlets to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum tenderness and flavor.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. This mixture will provide the crispy coating for the chicken.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1 inch. Heat over medium-high heat until shimmering and hot enough for frying.
- Coat the Chicken: Remove each chicken cutlet from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure an even, thick coating.
- Fry the Chicken: Carefully place coated chicken cutlets into the hot oil. Fry for 3 to 4 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C). Remove and transfer to a wire rack to drain any excess oil.
- Toast the Buns: Lightly toast the brioche buns in a skillet or toaster until golden and slightly crisp to enhance flavor and texture.
- Make the Sauce: In a small bowl, combine the mayonnaise and Dijon mustard. Mix until smooth and creamy.
- Assemble the Burgers: Spread the mayo-Dijon sauce on the bottom half of each toasted bun. Layer lettuce leaves, a crispy chicken cutlet, tomato slices, and pickles on top. Cover with the top half of the bun.
- Serve: Serve the crispy chicken burgers hot for the best taste and texture.
Notes
- For extra heat, add cayenne pepper to the flour mixture or swap regular mayonnaise for spicy mayo.
- To make a healthier version, you can cook the chicken in an air fryer at 375°F for 12–15 minutes, flipping halfway through cooking.
- Ensure the oil temperature is maintained to avoid greasy or undercooked chicken.
- Allow the chicken to rest on a wire rack after frying to keep it crispy.
- Customize your burger toppings with cheese, avocado, or different sauces if desired.
Nutrition
- Serving Size: 1 burger
- Calories: 560
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
