This crispy chicken burger has everything you want: juicy chicken, a crunchy coating, creamy sauce, and a soft toasted bun.

Ingredients

  • 2 chicken breast fillets
  • 250 ml buttermilk
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 150 g all-purpose flour
  • 40 g cornstarch
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 2 brioche buns
  • Lettuce leaves
  • Pickle slices

Spicy mayonnaise

  • 4 tablespoons mayonnaise
  • 1 tablespoon hot sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon honey

Method

  1. Slice the chicken breasts horizontally to create two even fillets.
  2. Place the chicken in a bowl with the buttermilk, paprika, garlic powder, pepper, and half the salt.
  3. Cover and refrigerate for at least 30 minutes.
  4. In another bowl, combine the flour, cornstarch, cayenne, and remaining salt.
  5. Remove each chicken piece from the buttermilk.
  6. Coat thoroughly in the flour mixture.
  7. Press the coating onto the chicken to create rough, crispy edges.
  8. Heat the oil to 175°C.
  9. Fry the chicken for 5 to 7 minutes, until golden and cooked through.
  10. Drain on a wire rack.
  11. Mix all the spicy mayonnaise ingredients.
  12. Lightly toast the buns.
  13. Assemble with sauce, lettuce, crispy chicken, and pickles.

Notes

  • Use a thermometer to keep the frying oil at a steady temperature.
  • A wire rack keeps the coating crispier than paper towels.
  • The internal temperature of the chicken should reach 74°C.
  • Add cheese or coleslaw for a richer burger.