Description
This Spicy Crispy Chicken Burger features crunchy, perfectly fried chicken cutlets marinated in a flavorful blend of buttermilk and spices, topped with spicy mayo, fresh lettuce, tomato, and pickles, all served on a toasted brioche bun. It’s a mouthwatering American-style main course perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
Frying
- Vegetable oil (for frying)
Burger Assembly
- 4 brioche buns
- 1/2 cup spicy mayo (see notes)
- Lettuce leaves
- Tomato slices
- Pickles
Spicy Mayo
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha or hot sauce
- Squeeze of lime juice
Instructions
- Prepare the Marinade: In a bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until well combined. This marinade will infuse the chicken with a spicy and tangy flavor base.
- Marinate the Chicken: Add the chicken cutlets to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour or preferably overnight to allow the flavors to deeply penetrate the meat and tenderize it.
- Mix the Coating: In a separate bowl, combine the all-purpose flour and cornstarch. This mixture will create a crispy, crunchy coating when fried.
- Coat the Chicken: Remove each chicken cutlet from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour-cornstarch mixture, pressing firmly to form an even, thick coating. Shake off any loose flour.
- Heat the Oil: In a large skillet or heavy-bottomed pan, heat 1 to 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure the oil is at the perfect frying temperature for maximum crispness without oil absorption.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil in batches to avoid overcrowding. Fry each for 3 to 4 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain Excess Oil: Transfer the fried chicken pieces to a plate lined with paper towels to absorb excess oil and keep the crust crispy.
- Toast the Buns: Lightly toast the brioche buns either in a toaster or on a pan until golden and slightly warm to add texture and prevent sogginess.
- Assemble the Burgers: Spread the spicy mayo generously on the bottom half of each bun. Layer with fresh lettuce leaves, a fried chicken cutlet, tomato slices, and pickles. Top with the bun’s crown and secure if desired.
- Serve: Serve your spicy crispy chicken burgers immediately while the chicken is warm and crispy for the best flavor and texture experience.
Notes
- To make the spicy mayo, combine 1/2 cup mayonnaise with 1 to 2 tablespoons sriracha or your preferred hot sauce and a squeeze of fresh lime juice. Adjust the amount of hot sauce to your desired heat level.
- For a dairy-free version, use dairy-free mayo and buns to make this recipe suitable for dairy-free diets.
- Marinating overnight will deepen the flavor and help tenderize the chicken more thoroughly.
- Be sure to maintain the oil temperature while frying to ensure a crispy crust without absorbing too much oil.
- Use a meat thermometer to verify the chicken is fully cooked for food safety.
- Prep Time: 15 minutes (plus at least 1 hour marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 620
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
