The ultimate crispy chicken burger recipe that’s golden and crunchy on the outside and tender-juicy on the inside!
Why this recipe works
Crispy chicken burger or crispy chicken sandwich, whichever you call it, it all starts with the best crunchy fried chicken breading. First, give the chicken a good dip in the flour and seasonings, then into the egg and buttermilk mixture, followed by one more dip into the dry ingredients. Then, pan-fry those patties until they’re perfectly golden and crisp. A good foundation makes a world of difference when it comes to fried chicken patties!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – This recipe calls for boneless, skinless chicken breasts. You want to trim them to an even thickness so they cook at the same rate in the oil.
BREADING – Feel free to season the flour mixture however you’d like, sometimes we like to add a bit of paprika to the mix. The buttermilk and eggs work together to help tenderize and bind the breading to the chicken.
How to Make Crispy Chicken Burger
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim chicken breasts to get to an even thickness and pat dry with paper towels. Set aside.
- Lay out two breading trays. In one of the trays, whisk together all the dry ingredients.
CHEF’S TIP – We use breading trays, but if you don’t have them, shallow bowls, plates, or platters will do the trick.
- In the second tray, whisk together buttermilk and egg.
- Dredge chicken breasts in flour, gently pressing to adhere. Gently shake off excess.
- Dip floured chicken breast in egg mixture and turn to coat completely.
- Return chicken breasts to the flour mixture for a second coat, being sure to cover all sides. Place on wire rack to rest while you bring the oil to temperature.
- Add enough oil to skillet to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until temperature reads 345 F.
EXPERT TIP – We use a heat temperature gun whenever we need to heat oil to a certain temperature. It’s accurate and much safer than thermometers that require your hand to get near the hot oil. - Cook chicken for approximately 5-7 minutes per side, or until internal temperature reaches 165 F.
- Remove to wire rack and allow to rest for 2-3 minutes. Serve on sandwich buns.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in an air fryer or 350F oven until warmed through to help crisp it back up.
Serving Suggestions
Serve your crispy chicken burger with your favorite toppings. Sliced tomato, pickle, mayo, lettuce, and onion. They’re also delicious drizzled with hot honey or spicy mayo! Enjoy with a side of french fries, sweet potato fries, potato chips, coleslaw, onion rings, you name it.
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Crispy Chicken Burger
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces trimmed boneless, skinless chicken breasts
- ½ cup all purpose flour
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup buttermilk
- 1 large egg
- oil for frying
- 2 sandwich buns
Things You’ll Need
- Heat temperature gun or other thermometer
Before You Begin
- You want to trim the chicken breasts to an even thickness so they cook evenly in the oil.
- We use breading trays, but if you don’t have them, shallow bowls, plates, or platters will do the trick.
- We use a heat temperature gun whenever we need to heat oil to a certain temperature. It’s accurate and much safer than thermometers that require your hand to get near the hot oil.
Instructions
- Trim chicken breasts to get to an even thickness and pat dry with paper towels. Set aside.
- Lay out two breading trays. In one of the trays, whisk together all the dry ingredients.
- In the second tray, whisk together buttermilk and egg.
- Dredge chicken breasts in flour, gently pressing to adhere. Gently shake off excess.
- Dip floured chicken breast in egg mixture and turn to coat completely.
- Return chicken breasts to the flour mixture for a second coat, being sure to cover all sides. Place on wire rack to rest while you bring the oil to temperature.
- Add enough oil to skillet to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until temperature reads 345 F.
- Cook chicken for approximately 5-7 minutes per side, or until internal temperature reaches 165 F.
- Remove to wire rack and allow to rest for 2-3 minutes. Serve on sandwich buns.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in an air fryer or 350F oven until warmed through to help crisp it back up.
Nutrition
Chef Antoine Davis
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Tim Cote says
Turn on my air fry this instead of using oil?
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!
Helen Rush says
Love chicken sandwiches this is perfect for a litte more crunch and some panko is wonderful