Crispy Chicken Burger (Printable)

Golden fried chicken breast on toasted brioche with crisp lettuce, pickles, and creamy sauce. Ready in 40 minutes.

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01 - Pound chicken breasts between parchment paper to even 1/2-inch thickness for uniform cooking.

02 - Whisk buttermilk with salt, pepper, garlic powder, and paprika. Submerge chicken and refrigerate 30 minutes to 4 hours.

03 - Combine flour, cornstarch, salt, paprika, and cayenne in a shallow dish for even dredging.

04 - Pour vegetable oil 2 inches deep in skillet or Dutch oven. Heat to 350°F for optimal frying temperature.

05 - Remove chicken from marinade, shake excess liquid. Press firmly into flour mixture, ensuring thick, even coating.

06 - Fry chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack.

07 - Blend mayonnaise and Dijon mustard until smooth and creamy.

08 - Spread sauce on toasted buns. Layer lettuce, fried chicken, pickles, and tomato. Crown with bun top and serve.

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The buttermilk marinade makes the chicken impossibly tender while creating that crave worthy crunch we all chase
These burgers taste like they came from your favorite spot but cost a fraction and feed a hungry crowd

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The oil temperature drops when you add chicken, so let it return to 350°F between batches or you'll end up with greasy disappointing results
Resting the fried chicken on a wire rack instead of paper towels keeps that crunch intact by letting steam escape from underneath

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A candy thermometer is worth the small investment for consistent frying results and prevents undercooked or burnt chicken
Season each component individually, as this builds layers of flavor that make the final burger exceptional