Crispy Fried Chicken Burger

Name: Crispy Fried Chicken Burger
Prep time: 35 min
Cook time: 27 min
Total time: 1 h 2 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, each breast sliced horizontally into 2 even cutlets (4 total), pounded to ¾ inch (2 cm) thick; 1 cup (240 ml) buttermilk, cold, well shaken; 1 tbsp (15 ml) Louisiana-style hot sauce; 2 tsp (6 g) Diamond Crystal kosher salt; 1½ cups (190 g) all-purpose flour; 2 tbsp (16 g) cornstarch; 1 tsp (4 g) baking powder; 1 tbsp (7 g) sweet paprika; 2 tsp (6 g) garlic powder; 1 tsp (2½ g) onion powder; 1 tsp (2 g) black pepper, freshly ground; ½ tsp (1 g) cayenne pepper; 2 tsp (6 g) Diamond Crystal kosher salt; 10 cups (2400 ml) neutral high-heat oil (peanut, canola or vegetable), enough for about 2 inches (5 cm) depth in a 10-inch (25 cm) wide, 6-quart pot; ½ cup (115 g) mayonnaise; 1 tbsp (15 ml) dill pickle brine, from the pickle jar; 1 tsp (7 g) honey; ½ tsp (1 g) smoked paprika; 1 tsp (5 ml) Louisiana-style hot sauce; 4 buns (280 g) brioche hamburger buns, split horizontally; 2 tbsp (28 g) unsalted butter, softened; 16 chips (60 g) dill pickle chips, patted dry; 1 cup (50 g) iceberg lettuce, thinly shredded

From the MyKitchenBank Kitchen

A buttermilk-brined chicken cutlet with a craggy, spiced, shatteringly crisp crust, tucked into a buttery toasted brioche bun with pickles, crunchy lettuce and a tangy spicy mayo.

Prep: 35 min
Cook: 27 min
Wait: 1 hr 5 min
Total: 2 hr 7 min
Makes: 4 burgers

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Ingredients

4 servings

For the chicken
1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, each breast sliced horizontally into 2 even cutlets (4 total), pounded to ¾ inch (2 cm) thick
1 cup (240 ml) buttermilk, cold, well shaken
1 tbsp (15 ml) Louisiana-style hot sauce
2 tsp (6 g) Diamond Crystal kosher salt
For the coating
1½ cups (190 g) all-purpose flour
2 tbsp (16 g) cornstarch
1 tsp (4 g) baking powder
1 tbsp (7 g) sweet paprika
2 tsp (6 g) garlic powder
1 tsp (2.5 g) onion powder
1 tsp (2 g) black pepper, freshly ground
½ tsp (1 g) cayenne pepper
2 tsp (6 g) Diamond Crystal kosher salt
For frying
10 cups (2400 ml) neutral high-heat oil (peanut, canola or vegetable), enough for about 2 inches (5 cm) depth in a 10-inch (25 cm) wide, 6-quart pot
For the spicy pickle mayo
½ cup (115 g) mayonnaise
1 tbsp (15 ml) dill pickle brine, from the pickle jar
1 tsp (7 g) honey
½ tsp (1 g) smoked paprika
1 tsp (5 ml) Louisiana-style hot sauce
To assemble
4 buns (280 g) brioche hamburger buns, split horizontally
2 tbsp (28 g) unsalted butter, softened
16 chips (60 g) dill pickle chips, patted dry
1 cup (50 g) iceberg lettuce, thinly shredded

Equipment (10)

Sharp chef's knife and cutting board
Meat mallet or rolling pin, plus plastic wrap or a zip-top bag
Large bowl or 9×13-inch (23×33 cm) dish for marinating
Shallow 9×13-inch (23×33 cm) baking dish for the flour dredge
6-quart (5.7 L) heavy-bottomed Dutch oven or deep pot, about 10 inches (25 cm) wide (cast-iron or enameled)
Deep-fry/candy thermometer
Wire rack set over a rimmed baking sheet
Spider skimmer or long tongs
Large skillet or griddle for toasting buns
Instant-read thermometer

Steps

Before you start

Plan on at least 1 hour of buttermilk marinating time (up to 12 hours in the fridge is fine). Start the marinade first and make the sauce while you wait.
Pat the chicken dry after slicing and keep it cold until it goes into the marinade. Wash your hands, board and knife well after handling raw chicken.
You need a deep-fry or candy thermometer. Holding the oil at 350°F (175°C) is the key to a crisp, non-greasy crust.
Set a wire rack over a rimmed baking sheet for the fried chicken. Do not drain it on paper towels, which trap steam and soften the crust.
You will need about 10 cups (2.4 L) of frying oil, enough for a depth of about 2 inches (5 cm) in a 10-inch (25 cm) wide pot. Check that you have that much before you begin.

1
Slice and pound chicken
- Place one chicken breast flat on a cutting board and rest your palm on top.
- Slice horizontally through the middle with a sharp knife to make two even cutlets; repeat with the second breast.
- Place the cutlets between sheets of plastic wrap and pound with a mallet or rolling pin to an even ¾-inch (2 cm) thickness, so they cook evenly and fit the bun.
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Ready when: All four cutlets are an even ¾ inch (2 cm) thick, roughly bun-sized.
Tip: Pound from the thick end outward and do not flatten them thin or they will dry out.
2
Marinate in buttermilk
- In a large bowl or dish whisk the buttermilk, 1 tbsp hot sauce and 2 tsp kosher salt until the salt dissolves.
- Add the cutlets and turn to coat fully.
- Cover and refrigerate for 1 hour, or up to 12 hours.
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Ready when: Every cutlet is fully submerged or coated in the buttermilk.
Tip: Do not marinate longer than 12 hours or the meat can turn mushy.
3
Make spicy pickle mayo
- While the chicken marinates, stir together the mayonnaise, pickle brine, honey, smoked paprika and 1 tsp hot sauce in a small bowl.
- Cover and refrigerate until serving so the flavors meld.
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Ready when: Sauce is smooth, pale orange and loose enough to spread.
Tip: Taste it: add another splash of hot sauce for more heat.
4
Mix the dredge
- In a shallow 9×13-inch (23×33 cm) dish whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, cayenne and 2 tsp kosher salt until evenly colored with no streaks.
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Ready when: The mixture is a uniform rusty orange.
Tip: Cornstarch and baking powder make the crust lighter and crunchier, so don't skip them.
5
Heat the frying oil
- Pour all 10 cups (2.4 L) of oil into a 6-quart (5.7 L) heavy-bottomed pot about 10 inches (25 cm) wide.
- It should be about 2 inches (5 cm) deep, which covers the ¾-inch cutlets completely, and no more than halfway up the pot.
- Clip a thermometer to the side and heat over medium-high until it reads 350°F (175°C), about 12 to 15 minutes.
- Adjust the burner to hold that temperature.
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Ready when: Thermometer reads 350°F (175°C).
Tip: Never leave hot oil unattended, and keep a lid nearby to smother any flare-up.
6
Dredge the cutlets
- Spoon about 3 tbsp of the buttermilk marinade into the flour mixture and rub it in with your fingertips to create small, shaggy clumps; these become the craggy crust.
- Lift a cutlet out of the marinade, let the excess drip off, then press it firmly into the flour, flipping and pressing so every surface is thickly coated.
- Shake off loose flour and set on a plate.
- Repeat with the remaining cutlets, then let them rest 5 minutes so the coating hydrates and clings.
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Ready when: Coating looks thick and shaggy, with no bare patches.
Tip: Use one hand for wet and one for dry to avoid clumpy 'club hands'.
7
Fry first batch
- Gently lower 2 cutlets into the 350°F (175°C) oil, laying them away from you; the oil should cover them.
- Fry 5 to 6 minutes, turning once halfway, and keeping the oil between 325 and 350°F (165–175°C).
- Transfer to the wire rack and check the thickest part with an instant-read thermometer.
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Ready when: Deep golden brown and crisp, with an internal temperature of 165°F (74°C).
Tip: Frying only 2 at a time stops the oil temperature from crashing, which causes greasy chicken.
8
Fry second batch
- Let the oil return to 350°F (175°C), about 1 to 2 minutes, skimming out any burnt crumbs.
- Fry the remaining 2 cutlets the same way, 5 to 6 minutes, turning once.
- Rest all cutlets on the rack for 3 minutes while you toast the buns.
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Ready when: Deep golden brown, with an internal temperature of 165°F (74°C).
Tip: Season the hot chicken with a tiny pinch of salt right out of the oil if you like.
9
Toast the buns
- Spread the softened butter over the cut sides of the brioche buns.
- Heat a large skillet or griddle over medium heat and toast the buns cut-side down for 2 to 3 minutes.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Watch closely; the sugar in brioche scorches quickly.
10
Assemble and serve
- Spread a generous tablespoon of spicy pickle mayo over both toasted bun halves.
- Layer the lettuce on the bottom bun, then a fried cutlet, then 4 pickle chips, and cap with the top bun.
- Serve right away while the crust is crisp.
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Ready when: Burger is stacked and the crust is still audibly crunchy.
Tip: Let the frying oil cool completely before straining and discarding it.

Good to know

Tips

Use a thermometer and keep the oil at 325–350°F (165–175°C): too cool gives greasy chicken, too hot burns the crust before the center cooks.
Pressing the flour firmly into the chicken and rubbing buttermilk into the dredge builds the craggy, extra-crunchy texture.
Drain on a wire rack, never paper towels, so the underside stays crisp.
If using Morton kosher salt or table salt, use about half the amount listed, since it is much denser than Diamond Crystal.

Make ahead

Marinate the chicken up to 12 hours ahead and make the spicy pickle mayo up to 3 days ahead; keep both refrigerated. Fry just before serving for the crispiest crust.

Storage & reheating

Best eaten immediately. Do not leave fried chicken at room temperature more than 2 hours. Store leftover fried cutlets (separate from buns and sauce) in an airtight container in the fridge up to 3 days, or freeze up to 2 months. To reheat, place on a wire rack over a baking sheet in a 400°F (200°C) oven for 12–15 minutes (from frozen, 20–25 minutes) until 165°F (74°C) inside and crisp. Sauce keeps in the fridge up to 3 days. Cooled, strained frying oil can be reused once or twice if stored in a sealed container.

Substitutions

buttermilk → 1 cup (240 ml) whole milk mixed with 1 tbsp lemon juice or white vinegar. Let it stand 5 minutes to curdle slightly before using.
boneless, skinless chicken breasts → Boneless, skinless chicken thighs (about 680 g). Juicier and more forgiving; pound to an even thickness and fry 6–7 minutes until 175°F (80°C).
brioche hamburger buns → Potato buns or soft hamburger buns. Toast the same way.
neutral high-heat oil (peanut, canola or vegetable) → Refined peanut oil or sunflower oil. Any neutral oil with a smoke point above 400°F (205°C) works. For less oil, use a 12-inch (30 cm) deep skillet with about 5 cups (1.2 L) for roughly 1 inch (2.5 cm) depth and turn the cutlets carefully.