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Crispy Chicken Burger with Garlic Mayo

A hand holding a delicious Crispy Chicken Burger with Garlic Mayo, lettuce, and pickles on a brioche bun.
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Make a restaurant-style crispy fried chicken burger at home using a buttermilk soak and a simple, flavorful homemade garlic mayonnaise.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable oil, for frying
  • 4 hamburger buns
  • 4 slices cheese (optional)
  • Lettuce leaves
  • Pickle slices
  • For Garlic Mayo: 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Place the chicken pieces in a bowl. Combine buttermilk, salt, pepper, paprika, and cayenne. Pour over the chicken and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour and cornstarch.
  3. Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat. For extra crispiness, dip the floured chicken back into the buttermilk briefly, then dredge again in the flour mixture (double dredge).
  4. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
  5. Carefully place the chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove chicken and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  7. While the chicken drains, prepare the garlic mayo: Mix the mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl.
  8. Lightly toast the cut sides of the hamburger buns in a dry pan or under the broiler until golden.
  9. Assemble the burgers: Spread a generous layer of garlic mayo on both the top and bottom toasted buns. Place a piece of lettuce on the bottom bun, top with a slice of cheese (if using), place the hot crispy chicken patty on top, add pickle slices, and finish with the top bun.

Notes

  • To prevent a soggy bun, lightly toast the buns and spread a thin layer of mayonnaise on both halves before adding wet ingredients like pickles or sauce.
  • For an air fryer method, spray the dredged chicken lightly with cooking spray and cook at 380°F (195°C) for 15 to 20 minutes, flipping halfway through.
  • Use a meat thermometer to confirm the chicken is fully cooked for safety and juiciness.

Nutrition

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