When you crave a truly crispy chicken burger or sandwich, there’s a clear standard: a light, crunchy exterior, tender and juicy meat inside, bold flavor, and simple steps you can follow at home.
This crispy chicken burger recipe delivers exactly that. Marinate the chicken in tangy buttermilk (ideally overnight) so it tenderizes and absorbs flavor. When it’s time to cook, dredge the pieces in a seasoned flour mixture, fry until golden, then serve on lightly buttered, toasted brioche buns. The result: satisfying crunch, juicy interior, and tons of flavor.
The recipe is a two-step process that rewards patience. The overnight or multi-hour marinade both softens the meat and helps the coating adhere. When combined with the right frying temperature and a bit of baking powder in the dry mix, you get a superior, airy crisp.
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Ingredients
General
- Chicken breasts
- Brioche buns
- American cheese
- Cole slaw
- Butter
- Vegetable oil for frying
Marinade (wet mix)
- Buttermilk
- Hot sauce
- Paprika
- Onion powder
- Garlic powder
- Kosher salt
- Black pepper
Batter (dry mix)
- All-purpose flour
- Paprika
- Baking powder
- Cayenne pepper
- Onion powder
- Garlic powder
- Oregano
- Kosher salt
- Black pepper
See the recipe card below for quantities and full measurements.
Equipment used
- Mixing bowls
- Cutting board
- Rolling pin
- Toaster oven
- Frying pan
- Instant-read kitchen thermometer
- Cooling rack
Marinating the chicken breasts in buttermilk
Start by evening out the thickness of the chicken so it cooks evenly. Place chicken on a cutting board, pat dry, then cover with plastic wrap. Using a rolling pin, pound the thick areas until the breast is about ½” thick. This also increases the surface area so each piece yields a larger sandwich.
Cut each large breast in half — a 12-ounce breast generally makes two 6-ounce portions suitable for sandwiches.
Tip: Do not rinse raw chicken. Pat it dry with paper towels instead. Proper cooking to 160°F eliminates harmful bacteria, while rinsing can spread contamination around your sink.
Seasoning the chicken breast
Season both sides of the chicken with paprika, onion powder, garlic powder, kosher salt, and black pepper. Pour buttermilk into a bowl, add hot sauce, stir, then submerge the seasoned chicken. Cover and chill for at least two hours — overnight is best for tenderness and flavor.
Tip: If you don’t have buttermilk, mix 1½ cups whole or 2% milk with 2 tablespoons lemon juice and let it sit briefly.
Important: Remove the chicken from the fridge 30 minutes before dredging and frying. Cold chicken will lower the oil temperature, making it harder to crisp the coating while bringing the interior to a safe temperature.
Mixing the dry ingredients
Combine the all-purpose flour, paprika, baking powder, cayenne, onion powder, garlic powder, oregano, kosher salt, and black pepper. Mix thoroughly. Don’t dredge the chicken until the oil is ready — this keeps the coating from becoming soggy.
Frying the chicken
Use a pan large enough for at least two pieces and add oil to a depth of about ¾”. Heat to approximately 350°F, monitored with an instant-read thermometer. Room-temperature chicken is important so it won’t drop the oil temperature dramatically when added.
When the oil is ready, lift a piece from the buttermilk, let excess drip off, then press it into the flour mixture so the coating reaches every crevice. Shake off excess flour and carefully lower the piece into the hot oil. Fry about four minutes per side, then check the internal temperature; the chicken should reach 160°F.
Have a cooling rack set above a paper towel nearby. Transfer the cooked chicken to the rack to keep the crust crisp while any excess oil drains.
Assembling the fried buttermilk chicken sandwich
While the chicken rests, butter the brioche buns, top with a slice of American cheese, and lightly toast. Place the fried chicken on the bun, add cole slaw (or kimchi), or drizzle sriracha-mayo over the cheese for a spicy kick. Customize with tomato slices, romaine, jalapeño, or bacon as desired.
Is your mouth watering yet?
Use this guide to produce a crisp exterior and juicy interior every time, then get creative with your toppings to make the sandwich your own.
Crispy chicken sandwich or crispy chicken burger?
Terminology varies by brand and region. A simple personal distinction: if the protein is cooked and served hot between bread, I call it a burger; otherwise I call it a sandwich. Either way, this recipe works perfectly for both.
Why is my fried chicken not crispy?
Common causes are incorrect oil temperature or frying chicken straight from the fridge. Aim for about 350°F, and allow the chicken to sit at room temperature for 30 minutes before frying to keep the oil steady and the coating crisp.
What is the secret to crispy fried chicken?
Baking powder in the dry mix creates tiny air bubbles when it hits hot oil, expanding the crust and producing a lighter, crispier texture.
What’s the best oil for frying chicken?
Choose a neutral oil with a smoke point above 400°F, such as vegetable or canola oil.
How long can chicken be marinated in buttermilk?
Buttermilk works best after 12–24 hours. Slightly longer (48–72 hours) didn’t show a noticeable difference in texture or flavor in tests, but overnight yields excellent results.
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Did you make this Crispy Chicken Burger? Let us know in the comments below!
📝 Recipe
Crispy Chicken Burger
Equipment
- Mixing bowls
- Cutting board
- Rolling pin
- Toaster oven
- Frying pan
- Instant-read kitchen thermometer
- Cooling rack
Ingredients
General
- Two 12 ounce chicken breasts, halved
- 4 brioche buns
- 4 slices American cheese
- 1 cup cole slaw
- 1 tablespoon butter
- Vegetable oil for frying
Marinade (wet mix)
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Batter (dry mix)
- 1 ½ cups all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Place the chicken on a cutting board and pat dry. Pound the thickest parts under plastic wrap until about ½” thick. Cut each breast in half if needed.
- Season the chicken with paprika, onion powder, garlic powder, kosher salt, and black pepper.
- Stir 1½ cups buttermilk with 1 tablespoon hot sauce, add the chicken, cover, and refrigerate at least 2 hours or overnight.
- Remove chicken from the fridge 30 minutes before frying to let it come toward room temperature.
- Combine the flour, paprika, baking powder, cayenne, onion powder, garlic powder, oregano, kosher salt, and black pepper in a bowl. Do not dredge yet.
- Heat oil in a frying pan to about 350°F (oil depth ~¾”).
- Lift chicken from the buttermilk, let excess drip, then press into the dry mix so it’s fully coated. Shake off excess and lower carefully into hot oil.
- Fry about 4 minutes per side, checking that the internal temperature reaches 160°F. Transfer to a cooling rack so the crust stays crisp.
- Butter and toast brioche buns with a slice of American cheese. Assemble the sandwich with cole slaw (or your preferred toppings) and the fried chicken. Serve immediately.
Notes
Carbohydrates: 58 g |
Protein: 17 g |
Fat: 27 g
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