Description
This Spicy Crispy Chicken Burger features tender chicken breasts marinated in buttermilk and hot sauce, coated in a flavorful seasoned flour mixture, and fried to golden perfection. Served on toasted brioche buns with a creamy sriracha mayo, fresh lettuce, tomato slices, and optional pickles, this burger packs a perfect balance of heat, crunch, and savory flavors. Ideal for a satisfying homemade meal with a spicy kick.
Ingredients
Scale
For the Chicken and Coating
- 2 boneless, skinless chicken breasts (halved horizontally into 4 pieces)
- 1 cup buttermilk
- 1 tbsp hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying (about 2 inches deep)
For the Assembly
- 4 brioche buns (toasted)
- 1/2 cup mayonnaise
- 2 tbsp sriracha or hot sauce
- 1 cup shredded lettuce
- 4 slices tomato
- Pickle slices (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce thoroughly. Add the chicken pieces, ensuring they are submerged in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This dry mixture will create a crispy and flavorful crust on the chicken.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pan. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature for even cooking and crispiness.
- Dredge the Chicken: Remove chicken pieces from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating to adhere well. For extra crunch, you can double-dip by repeating the dredging step.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches, avoiding overcrowding. Fry each batch for 5 to 7 minutes until the chicken is golden brown and cooked through (internal temperature of 165°F or 75°C). Use tongs to turn pieces as needed to ensure even frying. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise and sriracha sauce. Mix well until smooth. This spicy mayo will add a creamy heat to the burger.
- Assemble the Burgers: Spread the spicy mayo on the bottom and top halves of the toasted brioche buns. On the bottom bun, layer shredded lettuce, a slice of tomato, a crispy chicken piece, and pickle slices if desired. Cover with the top bun and serve immediately while warm.
Notes
- For extra crunch, double-dip the chicken by repeating the dredging and frying step.
- Adjust the spice level by decreasing or increasing the amount of cayenne pepper and sriracha according to your heat preference.
- Make sure the oil temperature stays consistent at 350°F for optimal frying results.
- Use a thermometer to check chicken internal temperature for safety.
- To keep the fried chicken warm and crisp if frying in batches, place cooked pieces on a wire rack set over a baking sheet in a warm oven.
