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Ultra Crunchy Fried Chicken Burger Recipe

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4.2 from 15 reviews

This Ultra Crunchy Fried Chicken Burger recipe delivers juicy, tender chicken breast and thigh fillets coated in a perfectly seasoned, double-layered crispy crust. Marinated in buttermilk for at least 3 hours to enhance flavor and tenderness, the chicken is fried to golden perfection, then assembled with fresh iceberg lettuce, tomato slices, gherkins, and a zesty garlic mayonnaise on soft toasted buns. The combination of flavors and textures creates an irresistible burger with a satisfying crunch and juicy bite.

  • Total Time: 3 hours 30 minutes (including minimum marination time)
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 2 x 250g/8oz chicken breast
  • 4 boneless thigh fillets
  • 3/4 cup buttermilk
  • 1 1/2 tsp cooking / kosher salt (halve for table salt, +50% for flakes)
  • 1 large egg

Crunchy Coating and Seasonings

  • 3/4 cup plain / all-purpose flour
  • 1/4 cup corn flour / cornstarch
  • 1/4 tsp celery salt (or heaped 1/8 tsp celery seed)
  • 1/2 tsp sweet paprika
  • 1/8 tsp cayenne pepper (increase to 1/2 tsp for spicy ZINGER burger)
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1/4 tsp ginger powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp cooking salt / kosher salt
  • 1 1/2 tsp black pepper

Assembly

  • 4 soft buns, split and lightly toasted (about 10cm / 4″ size)
  • 2 – 3 cups iceberg lettuce, finely sliced (or other leafy greens)
  • 2 tomatoes, sliced (optional)
  • 2 gherkins / dill pickles, sliced on an angle
  • 2/3 cup mayonnaise, preferably whole egg or homemade
  • 3/4 tsp garlic, finely grated (about 1 clove)
  • 3 cups vegetable oil (or canola or peanut oil) for frying, about 2.5cm / 1″ depth in pan

Instructions

  1. Pound the Chicken: Place the chicken breasts and thighs between a freezer bag or plastic sheet and pound them evenly to about 1cm / 0.4″ thickness. Trim the pieces to be just slightly larger than your buns to ensure a perfect fit. Save any off-cuts for another use like stir fry.
  2. Marinate: In a bowl, whisk together the buttermilk, egg, and 1 1/2 tsp kosher salt. Add the chicken pieces to the marinade, making sure they are fully submerged. Cover and refrigerate for a minimum of 3 hours up to 24 hours to allow flavors to penetrate and tenderize the meat.
  3. Prepare Garlic Mayo: In a small bowl, mix the mayonnaise with the finely grated garlic clove. Cover and refrigerate until needed for assembly.
  4. Mix the Crunchy Coating: In a separate bowl, combine the plain flour, cornflour, celery salt, sweet paprika, cayenne pepper, onion powder, garlic powder, mustard powder, ginger powder, dried thyme, dried oregano, cooking salt, and black pepper. Drizzle over 2 tablespoons of the reserved marinade and use your fingers to mix until lumps form. These lumps create the ultra-crunchy bits in the coating when fried.
  5. Heat the Oil: Pour about 3 cups of vegetable oil into a large heavy-based pot or deep pan to a depth of about 2.5cm (1 inch). Heat the oil over medium-high heat until it reaches 180°C / 350°F, checking with a thermometer for accuracy.
  6. Coat the Chicken: Remove one piece of chicken from the marinade, allowing excess to drip off. Press the chicken firmly into the flour coating mixture, ensuring a good layer sticks. Shake off excess coating gently to prevent clumps.
  7. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, frying two pieces at a time without crowding. Fry each side for about 2 minutes until golden brown, ensuring you do not touch the chicken for the first 90 seconds to allow the crust to set properly. Once cooked, transfer to paper towels to drain excess oil. Repeat with remaining chicken pieces.
  8. Assemble the Burgers: Spread the garlic mayonnaise evenly on the top and bottom buns. Place a generous layer of finely sliced iceberg lettuce on the bottom bun, add tomato slices if using, then the fried chicken piece, followed by sliced gherkins. Cap with the top bun, press slightly, and serve immediately for the best texture and flavor experience.

Notes

  • Substitute for buttermilk: Use regular milk with 1 tablespoon of lemon juice or vinegar added and allowed to sit for 5 minutes.
  • Maintain oil temperature at 180°C / 350°F to ensure the coating crisps without becoming oily or undercooked.
  • For a spicier burger, increase cayenne pepper up to 1/2 tsp to mimic a ZINGER style burger.
  • Do not overcrowd the frying pan; fry in batches to maintain temperature and crispiness.
  • You can store leftover cooked chicken in an airtight container in the fridge for up to 2 days, though best eaten fresh.
  • Author: Maya
  • Prep Time: 15 minutes (plus 3 to 24 hours marination)
  • Cook Time: 10 minutes (frying in batches)
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://recipeteach.com/ultra-crunchy-fried-chicken-burger-recipe/