Description
Ultra crunchy fried chicken burger with juicy marinated chicken, crispy seasoned coating, creamy garlic mayo, fresh lettuce, tomatoes, and dill pickles. The chicken is marinated, coated with a textured flour mixture, fried until golden, then assembled into a flavorful and satisfying burger.
Ingredients
Chicken:
2 chicken breasts or 4 boneless chicken thigh fillets
Marinade:
3/4 cup buttermilk or 1/2 cup yogurt mixed with 1/4 cup milk
1 1/2 teaspoons salt
1 egg
Buns and toppings:
4 soft burger buns such as Nature’s Own Brioche Style Buns, Arnold White Buns, or Canyon Bakehouse Burger Buns
2 to 3 cups finely sliced iceberg lettuce
2 sliced tomatoes
Sliced dill pickles
Garlic mayo:
2/3 cup whole egg mayonnaise
3/4 teaspoon grated garlic
Crunchy coating:
3/4 cup all purpose flour
1/4 cup cornstarch
Seasoning mix:
1/4 teaspoon celery salt
1/2 teaspoon sweet paprika
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon Colman’s Mustard Powder
1/4 teaspoon ginger powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoons black pepper
For frying:
Vegetable oil, canola oil, or peanut oil
Instructions
1. Pound chicken pieces to an even one centimeter thickness and trim to be slightly larger than the burger buns.
2. Whisk the buttermilk or yogurt mix with salt and egg until smooth then coat the chicken fully and refrigerate for several hours or overnight.
3. Mix mayonnaise with grated garlic until creamy then refrigerate until assembly.
4. Combine flour, cornstarch, and all seasoning ingredients in a bowl then drizzle a couple tablespoons of the marinade over the mixture and rub gently to form small flour clusters.
5. Heat oil in a deep pot over medium high heat until it reaches about three hundred fifty degrees Fahrenheit.
6. Lift each chicken piece and let excess marinade drip off then press firmly into the flour mixture to coat thoroughly.
7. Lower coated chicken gently into the oil and avoid touching it for the first minute and a half to let the crust set.
8. Fry each side until golden and crisp then transfer to paper towels to drain.
9. Toast the buns lightly then spread garlic mayo on the top and bottom.
10. Layer lettuce and tomatoes on the bottom bun then add the fried chicken and sliced dill pickles before placing the top bun.
Notes
Chicken stays juicier when using thigh fillets though breasts also work well when pounded evenly.
Adding a small amount of marinade to the flour mixture helps create crunchy textured bits on the coating.
Avoid overcrowding the pot during frying to maintain oil temperature and crispness.
Test oil heat by dropping in a piece of bread which should turn golden in about fifteen seconds.
Cooked chicken can be stored in the refrigerator for up to three days though it loses crispness and can be reheated in an oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Western