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Ultra Crunchy Fried Chicken Burger

Featured in: Hearty and Delicious Meals

The Ultra Crunchy Fried Chicken Burger takes fried chicken sandwiches to another level with a game-changing technique. By mixing a bit of the buttermilk marinade directly into the seasoned flour, you create lumps that fry up into an incredibly crunchy crust. The chicken stays perfectly juicy after marinating in buttermilk, while the homemade garlic mayo adds a creamy, aromatic finish. The preparation is straightforward - pound chicken to even thickness, marinate, coat in the special flour mixture, and fry until golden brown. Served on toasted buns with fresh veggies and pickles, this burger delivers restaurant-quality results that put fast food chains to shame. The total process takes about 3.5 hours including marinating time.
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sana kitchen chef
Updated on Thu, 06 Mar 2025 02:07:40 GMT
A sandwich with lettuce, pickles, and mayonnaise. Pin it
A sandwich with lettuce, pickles, and mayonnaise. | recipebyme.com

This fried chicken burger delivers crispier, juicier, and more flavorful results than anything you'll find at a fast food joint. The secret lies in mixing a bit of the marinade into the flour coating, creating those wonderful crunchy bits that fry up into an ultra-crispy crust that everyone craves. This recipe was inspired by Henry, a young boy I met during a book signing in Mudgee who shared his vision of what makes a perfect fried chicken burger.

I made these burgers last weekend when my sister visited with her kids. The children who normally pick at their food devoured these completely, asking if they could have them again tomorrow. Even my picky brother-in-law went back for seconds, which never happens with my cooking experiments.

Burger Components

  • Chicken Breast: Marinated in buttermilk and salt mixture to lock in moisture. If buttermilk isn't available, substitute with a mixture of yogurt and milk for similar tenderizing effects.
  • Flour Cornstarch Blend: Cornstarch creates extra crunch, while regular flour ensures a golden brown color.
  • Herb Spice Mixture: A custom blend inspired by classic flavors, with adjustable cayenne for spice control.
  • Soft Brioche Buns: Slightly sweet and pillowy, compressing just right for the perfect bite.
  • Pickles and Lettuce: Dill pickles cut through richness, and crisp lettuce adds texture.
  • Garlic Mayo: A simple but powerful aioli-style spread that elevates the flavor profile.

Cooking Method

Chicken Preparation:
Pound chicken breasts to approximately 1 cm thickness. Trim pieces to match bun size for optimal ratio.
Marinade Immersion:
Combine buttermilk, salt, and egg. Submerge chicken, cover, and refrigerate for at least three hours, preferably overnight.
Coating Creation:
Whisk flour, cornstarch, and spices in a bowl. Add two tablespoons of marinade to create small, crunchy clumps in the flour.
Frying Process:
Heat oil to 180°C. Coat chicken in flour mixture and fry undisturbed for 90 seconds before flipping. Cook for about 4 minutes total until golden brown.
Burger Assembly:
Toast brioche buns until golden. Spread garlic mayo on both halves, add lettuce, place crispy chicken, top with pickles, and complete with the bun.
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A sandwich with lettuce, cheese, and bacon. | recipebyme.com

My grandfather always insisted on using cast iron for frying chicken, claiming it maintained heat better than other cookware. After trying various pans over the years, I've found he was absolutely right. The consistent temperature creates that perfect exterior while thoroughly cooking the interior without burning.

Serving Ideas

Serve these burgers on wooden boards alongside homemade fries dusted with the same spice blend. Set up a burger bar with customizable toppings. Pair with creamy coleslaw and corn on the cob for a complete comfort meal.

Recipe Variations

  • Spicy Version: Double the cayenne and add hot sauce to the mayo.
  • Healthier Alternative: Air fry the coated chicken instead of deep frying.
  • Sliders: Use smaller chicken pieces and miniature buns for party-sized servings.

Leftover Management

Storage:
Store leftover chicken in an airtight container in the refrigerator for up to three days.
Reheating:
Reheat in an oven at 180°C for about 10 minutes to restore crispiness.
Repurposing:
Chop leftover chicken into salads or wraps for a different meal.
A sandwich with lettuce, onions, pickles, and cheese. Pin it
A sandwich with lettuce, onions, pickles, and cheese. | recipebyme.com

My journey with perfecting this fried chicken burger spans nearly five years of tweaking and adjusting. When I finally landed on this technique of adding marinade to the flour, it completely transformed the results. This small change makes the difference between a good homemade burger and one that genuinely rivals professional kitchens. Follow the techniques precisely, and you'll create something extraordinary that will become a requested family favorite.

Frequently Asked Questions

→ What's the secret to making the chicken extra crunchy?
The secret is mixing some of the buttermilk marinade directly into the flour coating. This creates lumps that fry up into extra crunchy bits on the chicken.
→ Can I use chicken thighs instead of breast?
Absolutely! The recipe works great with either 2 chicken breasts or 4 boneless chicken thigh fillets. Thighs tend to be juicier but either option works well.
→ I don't have buttermilk, what can I use instead?
You can substitute buttermilk with 1/2 cup yogurt plus 1/4 cup milk, or make your own by stirring 1 1/2 teaspoons of white vinegar into 3/4 cup milk and letting it sit for 10 minutes until it curdles.
→ How do I know when the oil is at the right temperature for frying?
Ideally, use a thermometer to reach 180°C/350°F. Without a thermometer, drop a small bread cube into the oil - it should turn golden in about 15 seconds when the oil is ready.
→ Can I prep the chicken ahead of time?
Yes! You can marinate the chicken for up to 24 hours in advance. The longer you marinate (minimum 3 hours), the more tender and flavorful your chicken will be.
→ Why shouldn't I touch the chicken during the first 90 seconds of frying?
This crucial waiting period allows the coating to properly adhere to the chicken. Disturbing it too soon can cause the crispy coating to fall off.

Ultra Crunchy Fried Chicken Burger

This Ultra Crunchy Fried Chicken Burger uses a special flour coating technique for an incredibly crispy exterior while keeping the chicken perfectly juicy inside.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Sana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Western

Yield: 4 Servings (4 burgers)

Dietary: ~

Ingredients

→ Chicken Options

01 2 chicken breasts (about 250g/8oz each)
02 Or 4 boneless chicken thigh fillets

→ Marinade

03 3/4 cup buttermilk (can substitute with 1/2 cup yogurt + 1/4 cup milk)
04 1 1/2 teaspoons kosher salt
05 1 large egg

→ Crunchy Coating

06 3/4 cup all-purpose flour
07 1/4 cup cornstarch
08 1/4 teaspoon celery salt (or a heaped 1/8 teaspoon celery seed)
09 1/2 teaspoon sweet paprika
10 1/8 teaspoon cayenne pepper (increase to 1/2 teaspoon for a spicy kick!)
11 1/2 teaspoon onion powder
12 1 teaspoon garlic powder
13 1/4 teaspoon mustard powder
14 1/4 teaspoon ginger powder
15 1/2 teaspoon dried thyme
16 1/2 teaspoon dried oregano
17 1/2 teaspoon kosher salt
18 1 1/2 teaspoons black pepper

→ For Frying

19 3 cups vegetable oil (or canola or peanut oil) - enough for about 1 inch depth

→ Garlic Mayo

20 2/3 cup mayonnaise (preferably whole egg)
21 3/4 teaspoon finely grated fresh garlic (about 1 clove)

→ For Assembly

22 4 soft burger buns, split and lightly toasted
23 2-3 cups finely sliced iceberg lettuce (or your favorite leafy greens)
24 2 tomatoes, sliced (totally optional)
25 2 dill pickles, sliced at an angle

Instructions

Step 01

Cover your chicken with a freezer bag or plastic wrap and pound it to an even thickness of about 1cm (just under half an inch). Trim it so it's slightly larger than your burger buns. Don't waste those trimmings - save them for a stir-fry or treat your dog!

Step 02

Mix up your buttermilk, salt and egg in a bowl. Toss in the chicken until well-coated, then pop it in the fridge for at least 3 hours. Overnight works great too, but don't go beyond 24 hours or the texture gets weird.

Step 03

While you're waiting, mix up that garlic mayo in a small bowl and stick it in the fridge. Also a good time to slice your lettuce, tomatoes, and pickles if you haven't already.

Step 04

Here's the secret to ridiculous crunch! Mix your flour, cornstarch, and all those spices in a bowl. Now here's the trick - drizzle about 2 tablespoons of the chicken marinade right into the flour mixture and use your fingers to work it through. This creates little lumps that will fry up into extra crunchy bits!

Step 05

Get your oil nice and hot in a heavy pot over medium-high heat. You're aiming for 180°C/350°F. No thermometer? Drop in a small bread cube - it should turn golden in about 15 seconds when the oil is ready.

Step 06

Take each piece of chicken, let excess marinade drip off, then press it into the flour mixture. Shake off excess and carefully lower into the hot oil. The golden rule: DO NOT TOUCH for the first 90 seconds! This lets the coating stick properly. Fry for about 2 minutes per side until golden and delicious. I usually do two pieces at a time. Drain on paper towels when done.

Step 07

Slather that garlic mayo on both halves of your toasted buns. Pile lettuce on the bottom, add tomato if using, then place that glorious crispy chicken on top. Add a few pickle slices and cap it with the top bun. Now take a big, satisfying bite immediately while it's still hot and crunchy!

Notes

  1. This fried chicken burger boasts an ultra-crunchy coating that puts fast food chains to shame! The secret is mixing a bit of the marinade into the flour to create those amazing crunchy bits.
  2. No buttermilk? No problem! You can substitute with 1/2 cup yogurt mixed with 1/4 cup milk, or stir 1 1/2 teaspoons of white vinegar into 3/4 cup regular milk and let it sit for 10 minutes until it curdles.
  3. For most efficient oil use, try using a wok - the shape means you'll use about 30% less oil while still having plenty of surface area for frying.

Tools You'll Need

  • Heavy-based pot or cast iron skillet for frying
  • Meat mallet or rolling pin (for pounding chicken)
  • Kitchen thermometer (optional but helpful for checking oil temperature)
  • Paper towels for draining

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs (in marinade and mayonnaise)
  • Contains dairy (buttermilk in marinade)
  • Contains gluten (burger buns and flour coating unless substituted)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 730
  • Total Fat: 48 g
  • Total Carbohydrate: 43 g
  • Protein: 31 g