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Extra Crispy Chicken Burger

Featured in: Tasty and Easy Sandwich Recipes

This crispy chicken burger is on another level thanks to a special coating method. Combining a touch of buttermilk marinade with the seasoned flour creates crispy pockets that fry to the ultimate crunch. After marinating, pound the chicken evenly, coat it, and fry until golden brown. Topped with garlic mayo and fresh veggies, it's served on toasted buns. Easy steps for a burger that's way better than takeout. Total time, including marinating, is about 3.5 hours.
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Updated on Tue, 18 Mar 2025 17:52:05 GMT
A burger loaded with lettuce, pickles, and creamy mayo. Pin it
A burger loaded with lettuce, pickles, and creamy mayo. | yummygusto.com

This homemade chicken burger gives you way crunchier, more succulent, and tastier results than any fast food place can offer. The trick is adding some of the marinade into the flour mixture, which creates those amazing crunchy bits that cook up into that super crispy outer layer everybody wants. I came up with this after chatting with a little boy named Henry at a book signing in Mudgee who told me exactly what makes the ultimate chicken burger in his eyes.

I whipped these up last weekend when my sister brought her kids over. The little ones who usually just nibble their food totally demolished these, begging to have them again the next day. Even my super fussy brother-in-law grabbed seconds, something that never happens with my kitchen experiments.

Burger Elements

  • Chicken Breast: Soaked in buttermilk and salt combo to trap moisture. Can't find buttermilk? Mix some yogurt with milk for the same tenderizing effect.
  • Flour Cornstarch Mix: Cornstarch adds extra crunch, while normal flour helps get that golden brown color.
  • Herb Spice Combo: A special mix based on traditional flavors, with cayenne you can adjust for heat level.
  • Soft Brioche Buns: A bit sweet and fluffy, squishing just enough for that ideal bite.
  • Pickles and Lettuce: Tangy dill pickles balance the richness, and fresh lettuce adds crunch.
  • Garlic Mayo: A basic but knockout spread that boosts the overall taste.

Cooking Approach

Chicken Setup:
Flatten chicken breasts to about 1 cm thick. Cut pieces to fit your buns for the best meat-to-bun ratio.
Marinade Soak:
Mix buttermilk, salt, and egg. Drop in chicken, wrap up, and stick in the fridge for at least three hours, but overnight works better.
Coating Mix:
Stir flour, cornstarch, and spices in a bowl. Pour in two tablespoons of the marinade to make those small, crunchy clumps throughout the flour.
Frying Steps:
Heat oil to 180°C. Coat chicken in the flour mix and fry without moving for 90 seconds before flipping. Cook around 4 minutes total until golden.
Burger Building:
Toast brioche buns till golden. Smear garlic mayo on both sides, put down lettuce, add your crispy chicken, top with pickles, and cap with the bun.
A sandwich with lettuce, cheese, and bacon. Pin it
A sandwich with lettuce, cheese, and bacon. | yummygusto.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 learned he was spot on. The steady temperature makes that perfect outer crust while cooking the inside thoroughly without burning.

Serving Suggestions

Put these burgers on wooden boards next to homemade fries sprinkled with the same spice mix. Make a DIY burger station with different toppings. Add some creamy coleslaw and corn on the cob for a full comfort food meal.

Different Takes

  • Hot Version: Use twice the cayenne and mix hot sauce into the mayo.
  • Lighter Option: Cook the coated chicken in an air fryer instead of deep fat.
  • Mini Burgers: Go with smaller chicken pieces and tiny buns for party snacks.

Handling Extras

Keeping:
Put leftover chicken in a sealed container in the fridge for up to three days.
Warming Up:
Heat again in your oven at 180°C for about 10 minutes to bring back the crunch.
New Uses:
Cut up leftover chicken for salads or wraps to make a different meal.
A sandwich with lettuce, onions, pickles, and cheese. Pin it
A sandwich with lettuce, onions, pickles, and cheese. | yummygusto.com

I've spent almost five years playing around with this chicken burger to get it just right. When I finally tried adding marinade to the flour, it completely changed the game. This tiny tweak makes all the difference between an okay homemade burger and one that seriously stands up to restaurant quality. Stick to these steps carefully, and you'll make something amazing that your family will ask for again and again.

Frequently Asked Questions

→ How do I make the chicken crunchier?
The trick is to mix a bit of the buttermilk marinade into the flour. This creates textured lumps that crisp up beautifully while frying.
→ Can I use thighs instead of breast meat?
Of course! Use either 2 chicken breasts or 4 boneless thighs, whichever you prefer. Thighs are juicier, but both work great.
→ What can I use if I don't have buttermilk?
Mix 1/2 cup yogurt with 1/4 cup milk. Or add 1 1/2 teaspoons vinegar to 3/4 cup milk, then let it sit for 10 minutes to thicken.
→ How do I tell when the oil's hot enough?
A thermometer should read 180°C/350°F. No thermometer? Drop in a small bread piece; it's ready if it browns in 15 seconds.
→ Can the chicken be marinated earlier?
Yes! Marinate up to 24 hours beforehand. The longer, the more flavor and tenderness, but make sure it's at least 3 hours.
→ Why wait 90 seconds before touching the chicken in the oil?
The coating needs time to stick well. Moving the chicken quickly can cause the crispy layer to break apart.

Crispy Chicken Burger

This crispy chicken burger gets its crunch with a unique flour-and-buttermilk coating. The chicken stays tender and juicy while frying to perfection.

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

Category: Sandwich Creations

Difficulty: Intermediate

Cuisine: Western

Yield: 4 Servings (4 burgers)

Dietary: ~

Ingredients

→ Chicken Choices

01 4 boneless chicken thigh fillets
02 2 chicken breasts, around 250g/8oz each

→ Marinade

03 1 large egg
04 1 1/2 teaspoons of kosher salt
05 3/4 cup buttermilk (or mix 1/2 cup yogurt and 1/4 cup milk if needed)

→ Crunch Coating

06 1/8 teaspoon cayenne (up to 1/2 teaspoon if you like it spicy!)
07 1/2 teaspoon paprika (sweet)
08 1/4 teaspoon mustard powder
09 1/4 teaspoon celery salt (or a generous pinch of celery seed)
10 1 teaspoon garlic powder
11 1/2 teaspoon onion powder
12 1/4 cup cornstarch
13 1/2 teaspoon dried oregano
14 1/2 teaspoon dried thyme
15 1/4 teaspoon ginger powder
16 1/2 teaspoon kosher salt
17 1 1/2 teaspoons black pepper
18 3/4 cup plain flour

→ For Cooking

19 3 cups oil (vegetable, peanut, or canola work fine) – enough to cover about an inch depth

→ Garlic Sauce

20 3/4 teaspoon freshly grated garlic (about 1 clove)
21 2/3 cup mayo (go for whole egg mayo if possible)

→ Assemble Ingredients

22 4 soft burger rolls, halved and lightly toasted
23 2 dill pickles, sliced into thin diagonals
24 2-3 cups shredded iceberg lettuce or other leafy greens
25 2 sliced tomatoes (optional)

Instructions

Step 01

Place the chicken between cling film or into a sandwich bag. Gently bash it with a rolling pin until it’s an even 1cm thick. Trim to fit your burger buns, and set aside those scraps for stir-fries or puppy treats!

Step 02

Whisk together the buttermilk, egg, and salt, then dunk the chicken into the mix to coat fully. Cover it up and chill in the fridge for at least 3 hours or up to 12. Don’t leave it too long—up to 24 hours max!

Step 03

While the chicken marinates, whip up the garlic mayo in a little bowl and stash it in the fridge. Slice your veggies and buns so they’re good to go.

Step 04

Take the flour, starched corn, and spices, and toss them all together in a bowl. Now, for the trick—sprinkle in 2 tablespoons of the marinade and mix lightly with your hands. This creates messy clumps of coating that fry extra crisp.

Step 05

Pour oil into a deep, heavy pan and bring up to heat at medium-high. To tell if it’s hot enough (180°C/350°F), toss in a bit of old bread; it should brown golden in 15 seconds.

Step 06

Pull the chicken from the marinade, let the excess drip off, and dunk it into the crumb mix, patting it in. Shake off any extra and gently place into the hot oil. Don’t touch it for at least 90 seconds—that’s how you get proper stickiness! Cook 2 minutes per side till golden brown. Fry a couple at a time and then drain on kitchen paper.

Step 07

Spread some garlic mayo onto the inside of your buns. On the bottom half, start with lettuce, sneak on tomato slices if you like, then crown it with your crispy chicken. Layer on some pickles and close it with the top bun. Devour right away while it’s fresh, hot, and perfect!

Notes

  1. This crispy chicken sandwich is way crunchier than anything you’d get at a takeaway, thanks to the unique flour mix!
  2. If you can’t get buttermilk, mix 1 1/2 teaspoons of vinegar into 3/4 cup milk and let it sit. Or, use 1/2 cup of yogurt thinned with 1/4 cup water or milk.
  3. Using a wok means the same frying depth with less oil—it’s a clever way to save a good chunk of oil!

Tools You'll Need

  • Sturdy pan or cast iron skillet for frying your chicken.
  • Rolling pin or meat hammer to flatten your chicken.
  • Oil thermometer (optional, but handy for gauging heat).
  • Paper to soak up the oil post-fry.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are in both the marinade and the mayo.
  • Contains dairy from the buttermilk.
  • Gluten alert! The buns and flour coating aren’t gluten-free unless you’ve swapped them.

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