Crispy Chicken Burger
830kcal
Ingredients
For the Chicken:
- 4 Chicken Breasts about 600g total, skinless and boneless
- 240 grams Buttermilk
- 1 tsp Hot Sauce use your favorite, optional
- 125 grams All-Purpose Flour
- 60 grams Parmesan cheese
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Himalayan Salt
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper optional
- 100 grams Rice Bran Oil average quantity for frying, or use your favorite
For Assembly:
- 4 Burger Buns
- 4 slices Cheese
- 4 Lettuce Leaves
- 4 Tomato Slices
- Pickles
- 4 tbsp Coleslaw
Equipment
Method
Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about 1/2 inch.4 Chicken Breasts
- In a bowl, mix the buttermilk and hot sauce.240 grams Buttermilk, 1 tsp Hot Sauce
- Add the chicken breasts to the mixture, ensuring they are fully submerged.
- Cover and refrigerate for at least 1 hour or up to 24 hours for best results.
Batter:
- In a shallow dish, combine the flour, parmesan, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.125 grams All-Purpose Flour, 60 grams Parmesan cheese, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Himalayan Salt, ½ tsp Black Pepper, ½ tsp Cayenne Pepper
- Remove the chicken breasts from the buttermilk, allowing any excess to drip off.
- Dredge the chicken in the flour mixture, pressing down to ensure an even coating. For extra crispiness, dip the coated chicken back into the buttermilk and then again into the flour mixture.
Frying:
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken breasts. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Note: Let the fried chicken rest on a wire rack instead of paper towels. This prevents the bottom from getting soggy and keeps the chicken crispy. 100 grams Rice Bran Oil
Assembling:
- Toast the burger buns lightly.4 Burger Buns
- Place a slice of cheese on the bottom of each bun.4 slices Cheese
- Place a crispy chicken breast on each bun.
- Top with lettuce, tomato slices, coleslaw, and pickles.4 Lettuce Leaves, 4 Tomato Slices, Pickles, 4 tbsp Coleslaw
- Cover with the top half of the bun.
Serving:
- Serve the crispy chicken burgers immediately, with your choice of sides such as fries, coleslaw, or a fresh salad.
Nutrition
Calories830kcalCarbohydrates53gProtein64gFat39gSaturated Fat10gPolyunsaturated Fat11gMonounsaturated Fat14gTrans Fat0.03gCholesterol163mgSodium1705mgPotassium1183mgFiber3gSugar8gVitamin A2651IUVitamin C17mgCalcium353mgIron4mg
Notes
Here are some top tips to help you succeed in making a Crispy Chicken Burger like a pro:
- Marinating: Let the chicken marinate in buttermilk for at least an hour. Overnight marination will make the chicken more tender and flavorful.
- Double Dredging: For an extra crispy coating, double dredge the chicken. Dip the chicken back into the buttermilk after the first coating of flour, then coat it in the flour mixture again.
- Seasoning: Taste the dry mix before using it to adjust the seasoning if necessary. The flour should be flavorful to ensure the chicken has a tasty crust.
- Oil Temperature: For frying, maintain the oil temperature at around 350°F (175°C). Use a Thermapen to monitor the temperature. If the oil is too hot, the coating will burn before the chicken is cooked through. If it’s too cool, the chicken will absorb more oil and become greasy.
- Meat Temperature: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 74°C (165°F).
- Even Thickness: Pound the chicken breasts to an even thickness. This ensures even cooking and prevents the outside from burning before the inside is cooked through.
- Avoid Overcrowding the Pan: Fry the chicken in batches if necessary. Overcrowding the pan lowers the oil temperature, resulting in less crispy chicken.
- Toasting Buns: Lightly toast the burger buns. This adds a nice crunch and prevents them from getting soggy from the chicken's condiments and juices.
- Vegetarian: Substitute the chicken patty with a plant-based burger patty or a portobello mushroom for a vegetarian version.
- Dairy-Free: For the buttermilk, use soy milk with ½ tbsp of fresh lemon juice. Let it sit for a minute or two or until it thickens and curdles. Use dairy-free parmesan and dairy-free sliced cheese.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free buns.
Private Notes
Tried this recipe?
Let us know how it was!