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Crispy Chicken Burger Delight

Featured in: Satisfying Recipes for the Main Event

The Crispy Chicken Burger is your go-to for crunchy sandwiches. It all starts with a game-changing trick: blending some marinade straight into the seasoned flour creates crispy bits that fry up like a dream. After soaking in buttermilk for ultimate tenderness, chicken is coated, fried, and served with garlic mayo, veggies, and pickles on toasted buns. Simple steps: flatten the chicken, marinate it, toss it in the mix, and fry until golden. Ready in 3.5 hours, including marinating. You'll love how fresh and satisfying it is, way better than fast food.
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Updated on Sun, 11 May 2025 15:45:01 GMT
A burger loaded with pickles, lettuce, and garlic mayo. Pin it
A burger loaded with pickles, lettuce, and garlic mayo. | tastefullyrecipe.com

This homemade chicken sandwich gives you way crunchier, more succulent, and tastier bites than any fast food place can offer. What makes it special? Mixing some of the marinade right into the flour coating creates those amazing crunchy bits that turn golden and super crispy - exactly what everyone wants. I came up with this after chatting with a boy named Henry at a book signing in Mudgee who told me what he thought made the ultimate fried chicken sandwich.

I whipped these sandwiches up when my sister brought her kids over last weekend. The kids who usually just nibble at their food completely wolfed these down and asked if we could have them again the next day. Even my super-picky brother-in-law grabbed seconds, something that never happens with stuff I try making.

Sandwich Elements

  • Chicken Breast: Soaked in a buttermilk and salt bath to keep it juicy. Don't have buttermilk? Just mix some yogurt with milk for the same tenderizing effect.
  • Flour Cornstarch Combo: The cornstarch adds extra crunch, while regular flour helps get that lovely golden color.
  • Herb Spice Mix: A special blend based on classic tastes, with changeable cayenne amounts so you can control the heat.
  • Soft Brioche Buns: A bit sweet and fluffy, they squish down just right for taking that perfect bite.
  • Pickles and Lettuce: Tangy dill pickles balance the richness, and fresh lettuce gives you that nice crunch.
  • Garlic Mayo: A basic but mighty aioli-type spread that takes the flavor up several notches.

Preparation Technique

Chicken Setup:
Flatten chicken breasts to about 1 cm thick. Cut pieces to fit your buns for the best meat-to-bread ratio.
Marinade Soak:
Mix buttermilk, salt, and egg together. Put chicken in this mixture, cover it up, and stick it in the fridge for at least three hours, but overnight works better.
Coating Mix:
Stir flour, cornstarch, and spices in a bowl. Add two tablespoons of the marinade to make little crunchy lumps in the flour mix.
Frying Steps:
Heat oil to 180°C. Cover chicken in the flour mixture and fry without moving it for 90 seconds before turning over. Cook around 4 minutes total until it looks golden brown.
Sandwich Building:
Toast your brioche buns until they're golden. Spread garlic mayo on both sides, add some lettuce, put your crispy chicken on, stack some pickles on top, and finish with the bun lid.
A sandwich with lettuce, cheese, and bacon. Pin it
A sandwich with lettuce, cheese, and bacon. | tastefullyrecipe.com

My grandpa always told me to use cast iron when frying chicken, saying it held heat better than other pans. After trying lots of different cookware over time, I've found out he was totally right. The steady temperature gives you that perfect outer crunch while cooking the inside completely without burning.

Pairing Suggestions

Put these sandwiches on wooden boards next to homemade fries sprinkled with the same spice mix. Create a DIY sandwich station with different toppings. Serve with smooth coleslaw and corn on the cob for a full comfort food meal.

Different Takes

  • Extra Hot Option: Use twice the cayenne and mix hot sauce into the mayo.
  • Lighter Version: Cook the coated chicken in an air fryer instead of deep frying it.
  • Mini Sandwiches: Use smaller chicken pieces and tiny buns to make party-sized bites.

Using What's Left

Keeping Fresh:
Put any extra chicken in a sealed container in the fridge for up to three days.
Warming Up:
Heat it in an oven at 180°C for about 10 minutes to get the crunch back.
New Meals:
Cut leftover chicken into chunks for salads or wraps to make something different.
A sandwich with lettuce, onions, pickles, and cheese. Pin it
A sandwich with lettuce, onions, pickles, and cheese. | tastefullyrecipe.com

I've spent almost five years playing around with this fried chicken sandwich to get it just right. When I finally tried adding marinade to the flour, it completely changed the results. This tiny change turns a decent homemade sandwich into something that truly stands up to what you'd get from a professional kitchen. Follow these steps carefully, and you'll make something amazing that your family will ask for again and again.

Frequently Asked Questions

→ How do you get that super crispy texture?
The key trick is mixing a bit of the buttermilk marinade into the flour. It creates small crispy chunks as it fries.
→ Can I swap chicken thighs for the breasts?
Totally! You can use 4 boneless thighs or 2 chicken breasts. Thighs often stay juicier, but both taste great.
→ No buttermilk on hand—what can I use?
Mix 1/2 cup yogurt and 1/4 cup milk, or make quick buttermilk by stirring 1 1/2 tsp vinegar into 3/4 cup milk and let it sit for 10 minutes.
→ How do I know if the oil is ready for frying?
If you don’t have a thermometer, drop in a bread cube; it should turn golden after 15 seconds if the oil’s at the right temperature (350°F/180°C).
→ Can I prepare the chicken ahead of time?
Sure! Let it marinate for up to 24 hours. The longer, the better—minimum 3 hours for the best flavor and tenderness.
→ Why avoid touching the chicken during the first fry minute?
Leaving it alone at the start helps the coating stick better. Moving it too soon can cause it to break apart.

Crispy Chicken Burger Delight

With a unique flour-and-marinade trick, this Crispy Chicken Burger gives you incredibly crunchy chicken on the outside while keeping the inside moist and tender.

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


Difficulty: Intermediate

Cuisine: Western

Yield: 4 Servings (4 sandwiches)

Dietary: ~

Ingredients

→ Chicken Choices

01 Grab 2 chicken breasts (around 250g/8oz each)
02 Alternatively, use 4 boneless chicken thighs

→ Soaking Liquid

03 3/4 cup buttermilk (swap with 1/2 cup yogurt plus 1/4 cup milk if needed)
04 1 1/2 teaspoons kosher salt
05 1 big egg

→ Crunch Coating

06 3/4 cup plain flour
07 1/4 cup cornstarch
08 1/4 teaspoon celery salt (or 1 heaping 1/8 teaspoon celery seeds if that's all you have)
09 1/2 teaspoon mild paprika
10 1/8 teaspoon cayenne pepper (or dial it up to 1/2 teaspoon for some heat!)
11 1/2 teaspoon onion powder
12 1 teaspoon garlic powder
13 1/4 teaspoon dry mustard
14 1/4 teaspoon powdered ginger
15 1/2 teaspoon thyme (dried)
16 1/2 teaspoon oregano (dried)
17 1/2 teaspoon kosher salt
18 1 1/2 teaspoons black pepper

→ Cooking Oil

19 3 cups vegetable oil (canola or peanut work too) - enough for 1 inch deep frying

→ Garlic Sauce

20 2/3 cup mayo (whole egg kind is best if possible)
21 About 3/4 teaspoon freshly grated garlic (roughly 1 clove)

→ To Serve

22 4 soft hamburger buns, lightly toasted and halved
23 2 to 3 cups of thinly shredded lettuce (like iceberg or any greens you prefer)
24 2 tomatoes, sliced for those who enjoy them
25 2 dill pickles, sliced diagonally

Instructions

Step 01

Put the chicken between plastic wrap or a freezer bag, then gently beat it with a rolling pin until it's about 1cm thick (just under half an inch). Cut it to be a bit larger than your buns. Don’t toss the trimmings – use them in a stir-fry or as a snack for your pup!

Step 02

Whisk together your buttermilk, salt, and egg in a bowl. Add the chicken, making sure it’s all covered, and refrigerate for at least 3 hours. Overnight marinading works wonders, but don’t leave it more than 24 hours or the texture could go funky.

Step 03

While the chicken's chilling, whip up the garlic mayo in a small bowl and stash in the fridge. It’s also the perfect time to chop your greens, pickles, and tomatoes if you haven’t yet.

Step 04

Want unbeatable crunch? Combine your flour, cornstarch, and all those spices in a bowl. For extra texture, take about 2 tablespoons of the chicken marinade and mix it into the flour with your hands, making little lumps – these fry up into pure golden goodness!

Step 05

Pour oil into a heavy skillet or pot and warm it on medium-high heat. Your target is about 180°C/350°F. No thermometer? Drop a tiny bread cube in – it should turn golden within 15 seconds when ready.

Step 06

Take each chicken piece, let that extra marinade drip off, then coat it well in the flour mixture. Shake away the extra crumbs and carefully lower into the hot oil. Resist the urge to touch for the first minute and a half to let the coating stick. Let it fry about 2 minutes on each side until beautifully golden. Fry just two pieces at a time, and when ready, drain on paper towels.

Step 07

Spread garlic mayo generously on both sides of your buns. Add a layer of lettuce, then optional tomato, and top it with the crispy chicken. Throw on pickle slices before finishing it with the top bun. Take a giant, satisfying bite right away while it’s warm and crunchy!

Notes

  1. This chicken sandwich is all about a crazy-delicious crunch that outshines your favorite fast-food joint! Adding marinade to the dry mix creates the amazing crispy bits.
  2. Run out of buttermilk? No problem! Use 1/2 cup of yogurt and 1/4 cup milk, or stir 1 1/2 teaspoons of white vinegar into regular milk (3/4 cup) and let it curdle for 10 minutes.
  3. Save on oil by frying in a wok. Its shape uses 30% less fat compared to flat pots but still gives you plenty of space.

Tools You'll Need

  • Heavy-bottom pan or sturdy cast iron for frying
  • Rolling pin or meat mallet to flatten chicken
  • Optional thermometer to track oil temperature
  • Paper towels to absorb excess oil after frying

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Egg present (found in mayo and the marinade)
  • Dairy included (buttermilk in marinade)
  • Gluten present (burger buns and flour unless swapped)

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