Crispy Chicken Burgers

chicken burger sat on slate with 3 more blurred in the background

4.96 from 24 votes

These fried chicken burgers are ultra crispy and absolutely bursting with flavour. Better still, they couldn't be easier to make! Check recipe for marinating times.

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Sharp Knife & Chopping Board
Cling Film & Rolling Pin or Mallet (for pounding chicken)
Large Deep Bowl (for marinating)
Large Shallow Bowl or Curved Tray (for dredging)
Large Pot & Tongs (for deep frying)
Cooling Rack
Kitchen Thermometer
Small Pot (for honey/sriracha)
Kitchen Roll/Paper Towels

Ingredients

Burgers

4x 150g/5oz Boneless Skinless Chicken Breasts or Thighs (see notes)
1 cup Coleslaw or as needed (see notes)
8-12 slices o Streaky Bacon, cooked to preference (2-3 per burger)
Honey + Sriracha (50/50 ratio, I typically do 2-3 tbsp each)
4 Burger Buns, toasted (I use sesame buns)
3-4 cups / 750ml-1litre Vegetable Oil (see notes)

Wet Mix

1 1/4 cups / 300ml Buttermilk
1 tsp EACH: Paprika, Salt
1/2 tsp EACH: Onion Powder, Garlic Powder, White Pepper, Cayenne Pepper

Dry Mix

1 3/4 cups / 250g Plain/All Purpose Flour
2 tsp Paprika
1 tsp EACH: Baking Powder, Oregano, Salt
1/2 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper, Black Pepper

Instructions

Lay a piece of chicken on the chopping board and cover with a sheet of cling film. Pound with a rolling pin, mallet or even a heavy pan. You want it fairly thin, but not so thin it starts breaking apart. The main goal is to achieve even thickness across the meat. If you're using breast you'll likely need to trim off the tail or around the outside - it should be a little larger than the bun (they shrink in size as they fry). Repeat with the rest of the chicken.
In a large mixing bowl combine 1 1/4cups/300ml buttermilk with 1 tsp paprika & salt and 1/2 tsp onion powder, garlic powder, cayenne pepper & white pepper. Place in the chicken, use tongs to fully coat then tightly cover with cling film and marinate in the fridge. I highly recommend a minimum of 4 hours (up to overnight), but just as long as you have time for. Take the chicken out of the fridge 30mins before needed to bring it close to room temp (see notes).
In a large shallow bowl (or curved tray) combine 1 3/4cups/250g flour with 2 tsp paprika, 1 tsp oregano, baking powder & salt, 1/2 tsp onion powder, garlic powder, black pepper & cayenne pepper. One by one coat the chicken in the flour, making sure you press the flour into the chicken to create lots of craggy bits. Really get in all the cracks and crevices of the chicken (this is an important step). Place on a tray to one side.
In a large pot or deep pan heat up the oil to 180C/356F. In batches of 1-2 (depending on pot size), carefully place your chicken in the hot oil. The temp will likely drop, and that's fine, but make sure the temp stays at around 165C/300F as the chicken fries. Depending on the size and thickness of the chicken, you're looking at around 6-7 minutes for thigh and 5-6 minutes for breast, flipping halfway. The internal temp of the chicken should reach 75C/165F. Carefully remove and rest on a wire rack with paper towels underneath (don't place directly on paper towel or they'll lose crispiness). Bring oil temp back up to 180C/356F between each batch.
Stack burgers in the following order: bottom bun, coleslaw, chicken, bacon, honey sriracha, top bun. Enjoy!

Video

Notes

a) Chicken - This recipe will work with either thighs or breasts. If you're using breast, you'll likely want to trim it after you've pounded it otherwise they'll end up way too big. Thighs will take a tiny bit longer to cook through but will come out juicier as thigh is fattier than breast. Thighs are also more difficult to dry out for the same reason! In both cases, it's important to make sure you don't fry the chicken if it's still cold, otherwise it'll seize up when it hits the oil and come up slightly tough/chewy - hence bringing it out the fridge 30mins before needed.

b) Coleslaw - You can use a quality storebought slaw or make your own. I have two options on the blog - one that I use in my BBQ Chicken & Coleslaw Wraps and also an Apple Slaw.

c) Honey Sriracha - This really is as simple as combining runny honey and sriracha. I usually go for a 50/50 ratio (I love spice) but you can adjust to your spice preference. I usually do about 1-2 tbsp per burger but again, just work to preference.

d) Oil - Important to use an oil with a high smoking point e.g vegetable, canola, rapeseed, sunflower etc. Please do NOT use olive oil, not suitable for deep frying.

e) calories - Only a rough estimate, very difficult to tell how much oil, flour and buttermilk is soaked up by the chicken. This is based on 1/2 cup buttermilk staying attached, all the flour, 2 tsp oil per burger and using 4 chicken breasts at 200g/7oz each. Calories only for chicken, not for toppings/bun.

Nutrition