Too hot to turn on the oven? These crispy chicken burgers are the ultimate summer treat for your family. They deliver that perfect crunch without the drive-thru wait.
You can skip the takeout tonight. These burgers are fresh, juicy, and incredibly satisfying. Your family will be asking for seconds before the first plate is empty.
Why You’ll Love This Recipe
You will love how the buttermilk makes the chicken so tender. It creates a restaurant-quality crust right in your own kitchen. This recipe is a huge winner for picky eaters and hungry teens alike.
These are perfect for busy summer evenings. You get a deep, savory flavor with very little effort. It is the ultimate comfort food that feels like a celebration.
How It Comes Together
Making these is simpler than you might think. You just pound the chicken, soak it, and dredge it. Even if you are new to frying, you can master this golden crunch easily.
Simple Ingredients
Most of these items are likely already in your pantry. Using fresh summer produce for the toppings makes a big difference.
- 4 boneless skinless chicken breasts (approx. 150g each)
- 500ml buttermilk
- 10g kosher salt
- 5g cracked black pepper
- 5g smoked paprika
- 200g all-purpose flour
- 60g cornstarch
- 5g garlic powder
- 5g onion powder
- 2g cayenne pepper
- 1 liter vegetable oil for frying
- 4 brioche buns
- 60ml mayonnaise
- 4 leaves iceberg lettuce
- 4 slices beefsteak tomato
Step-by-Step Directions
- Place chicken breasts between parchment paper and pound to 1.5cm thickness.
- Whisk together buttermilk, 5g salt, 2g pepper, and smoked paprika.
- Submerge chicken in the marinade and refrigerate for 30 minutes.
- Combine flour, cornstarch, garlic, onion powder, cayenne, and remaining seasoning.
- Heat vegetable oil in a heavy Dutch oven to 175°C (350°F).
- Dredge chicken in flour mixture, pressing firmly to create crags.
- Fry for 3-4 minutes per side until golden and 74°C (165°F) inside.
- Transfer chicken to a wire rack to drain for 3 minutes.
- Toast brioche buns in a dry pan until golden.
- Assemble with mayonnaise, lettuce, tomato, and your crispy chicken.
Best Ways to Enjoy It
Serve these crispy chicken burgers while they are hot and fresh. Pair them with some sweet potato fries or a crisp garden salad. They go perfectly with a cold glass of lemonade on the porch.
Keep It Fresh
Leftover chicken can stay in the fridge for up to three days. To keep the crunchy texture, reheat them in an air fryer. Avoid the microwave as it can make the coating soft. You can also freeze the fried patties for later.
Tips for Best Results
- Don’t skip pounding the chicken for even cooking.
- Use a thermometer to keep your oil at the right temperature.
- Press the flour firmly into the chicken to get those crispy bits.
- Let the chicken rest on a wire rack, not paper towels.
- Add a few pickles for a classic summer BBQ flavor.
- Double the batch if you are feeding a big crowd.
- Ensure the buttermilk is cold when you start the marinade.
Ways to Switch It Up
- Swap the cayenne for extra paprika for a milder version.
- Use gluten-free flour and cornstarch for a wheat-free option.
- Add a slice of pepper jack cheese for a spicy kick.
- In summer, swap the tomato for a fresh peach salsa.
Common Questions
Can I use chicken thighs instead?
Yes, boneless thighs work beautifully and stay very juicy. Just ensure they are pounded to a uniform thickness like the breasts. They may need an extra minute of frying time.
How do I know the oil is ready?
The best way is using a kitchen thermometer to hit 350°F. If you don’t have one, drop a pinch of flour in. If it sizzles immediately, you are ready to fry.
I hope these burgers bring big smiles to your table this summer. They truly are a labor of love that tastes like pure joy. Happy cooking!
— Lidia
Irresistible Crispy Chicken Burgers with Buttermilk
Ingredients
- 4 boneless skinless chicken breasts (approx. 150g each)
- 500 ml buttermil k
- 10 g kosher salt
- 5 g cracked black pepper
- 5 g smoked paprika
- 200 g all -purpose flour
- 60 g cornstarc h
- 5 g garlic powder
- 5 g onion powder
- 2 g cayenne pepper
- 1 liter vegetable oil for frying
- 4 brioche bun s
- 60 ml mayonnais e
- 4 leaves iceberg lettuce
- 4 slices beefsteak tomato
Instructions
- Place chicken breasts between parchment paper and pound to a uniform 1.5cm thickness using a meat mallet.
- In a large bowl, whisk together buttermilk, 5g salt, 2g pepper, and smoked paprika.
- Submerge chicken in the buttermilk marinade and refrigerate for 30 minutes.
- In a shallow tray, combine flour, cornstarch, garlic powder, onion powder, cayenne pepper, and remaining salt and pepper.
- Heat vegetable oil in a heavy-bottomed Dutch oven to 175°C (350°F).
- Remove chicken from marinade, letting excess drip off, then dredge in the flour mixture, pressing firmly to create crags in the coating.
- Carefully lower chicken into the oil and fry for 3-4 minutes per side until the internal temperature reaches 74°C (165°F) and the exterior is golden brown.
- Transfer chicken to a wire rack to drain for 3 minutes to maintain crust integrity.
- Toast brioche buns in a dry pan over medium heat until golden.
- Assemble by spreading mayonnaise on the bottom bun, followed by lettuce, tomato, the crispy chicken, and the top bun.
