Henry's Crispy Fried Chicken Burger

Crispy fried chicken burger stacked on a brioche bun with lettuce and pickles

Henry's Crispy Fried Chicken Burger

A homemade ultra crunchy fried chicken burger that beats KFC. The secret is mixing buttermilk marinade into the flour coating to form lumps that fry up into an incredible crust. Juicy inside, golden outside, finished with garlic mayo, pickles, and iceberg lettuce on a soft brioche bun.

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Prep Time 15

Cook Time 15

Marinating Time 3

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 730

Ingredients Equipment Method Notes

Ingredients

CHICKEN (choose one)
2 chicken breasts 8 oz each, preferred option
4 boneless chicken thigh fillets alternative option
MARINADE
3/4 cup buttermilk sub: 1/2 cup plain yogurt plus 1/4 cup milk
1 1/2 tsp kosher salt
1 large egg
CRUNCHY COATING
3/4 cup all-purpose flour
1/4 cup cornstarch
FRIED CHICKEN SEASONING
1/4 tsp celery salt or heaped 1/8 tsp celery seed
1/2 tsp sweet paprika
1/8 tsp cayenne pepper increase to 1/2 tsp for a spicy Zinger-style burger
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp ginger powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp kosher salt
1 1/2 tsp black pepper
TO FRY
3 cups vegetable oil or canola or peanut oil, enough for 1 inch depth in pot
BURGER FIXINGS
4 soft brioche buns split and lightly toasted
2-3 cups iceberg lettuce finely sliced
2 tomatoes sliced, optional
2 gherkins or dill pickles sliced on an angle
GARLIC MAYO
2/3 cup whole egg mayonnaise
3/4 tsp garlic finely grated, about 1 clove

Equipment

Heavy-based pot or Dutch oven
Meat mallet or rolling pin
Kitchen thermometer
Large mixing bowls
Paper towels for draining

Method

Place chicken inside a zip-lock bag and pound to an even 0.4-inch thickness using a meat mallet or rolling pin. Trim to slightly larger than your bun size and set aside.
Whisk together the buttermilk, kosher salt, and egg in a large bowl. Add the chicken, toss to coat, cover, and marinate in the refrigerator for at least 3 hours and up to 24 hours. Do not exceed 24 hours.
Mix the mayonnaise and grated garlic in a small bowl. Refrigerate until needed, at least 15 minutes before serving so the flavors can meld.
In a large bowl, combine the flour, cornstarch, and all seasoning ingredients. Drizzle in 2 tablespoons of the buttermilk marinade and use your fingers to work it through the flour, forming small clumps throughout. These clumps are the key to the ultra crunchy crust.
Pour oil into a heavy-based pot to a depth of 1 inch. Heat over medium-high heat to 350°F. Test with a small cube of bread: it should turn golden in 15 seconds at the correct temperature.
Remove a piece of chicken from the marinade and let the excess drip off. Press firmly into the flour coating on both sides, then shake off the loose excess. Do this step right before frying, never in advance.
Lower 2 pieces of coated chicken into the hot oil. Do not touch or move the chicken for the first 90 seconds so the crust can adhere. Fry for 2 minutes per side until deep golden and crunchy. Drain on paper towels and repeat with remaining pieces.
Lightly toast the brioche buns cut side down in a dry pan. Spread garlic mayo generously on both the top and bottom halves.
Layer the bottom bun with iceberg lettuce, sliced tomato if using, the fried chicken, and sliced pickles. Close with the top bun and serve immediately while hot and crunchy.

Notes

Buttermilk substitute: Use 1/2 cup plain yogurt plus 1/4 cup milk, or stir 1 1/2 tsp white vinegar into milk and let sit 10 minutes. Do not coat the chicken in flour ahead of time, always coat right before frying. Do not move the chicken during the first 90 seconds of frying or the crust will not adhere. For a spicy Zinger-style burger, increase cayenne to 1/2 tsp. Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer for best results.