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Crispy Chicken Burger with Garlic Mayo

A close-up of a delicious Crispy Chicken Burger with Garlic Mayo, featuring a thick fried patty, shredded lettuce, and a brioche bun.
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A detailed recipe for making a highly crispy chicken burger using a double-dredging method, served with a homemade, thick garlic mayonnaise.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup all-purpose flour (for dredging, first bowl)
  • 1 cup all-purpose flour (for dredging, second bowl)
  • 1/2 cup cornstarch
  • Vegetable oil, for frying
  • 4 burger buns
  • 4 slices cheese (optional)
  • Lettuce leaves
  • Pickle slices
  • For Garlic Mayo: 1/2 cup mayonnaise
  • 2 cloves garlic, minced very finely
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Pound the chicken halves to an even 1/2-inch thickness.
  2. In a shallow dish, mix the buttermilk, 1 teaspoon salt, 1 teaspoon pepper, paprika, and cayenne. Soak the chicken in this mixture for at least 1 hour, or up to 4 hours in the refrigerator.
  3. Prepare the dry dredge: Mix the first cup of flour, cornstarch, and remaining salt and pepper in one shallow dish. Place the second cup of flour in a separate shallow dish.
  4. Remove chicken from the buttermilk, letting excess drip off. Dredge the chicken thoroughly in the first flour mixture, pressing firmly. Dip it back into the buttermilk briefly, then dredge again completely in the second flour mixture, ensuring the coating is thick and craggy.
  5. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
  6. Carefully place the coated chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 5 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  8. While the chicken rests, make the garlic mayo: Combine the mayonnaise, minced garlic, lemon juice, and 1/4 teaspoon salt in a small bowl. Mix well.
  9. Toast the cut sides of the burger buns lightly in a dry pan or under the broiler.
  10. Assemble the burger: Spread a generous amount of garlic mayo on both the top and bottom buns. Place lettuce and pickles on the bottom bun, top with the crispy chicken fillet, add cheese if using, and place the top bun on. Serve immediately.

Notes

  • For extra crispiness, you can lightly spray the dredged chicken with cooking spray before frying if you are air frying instead of deep frying.
  • If you prefer a spicy mayo, add a dash of hot sauce to the garlic mayo mixture.
  • Use high-quality, soft brioche buns for the best texture contrast with the crispy chicken.

Nutrition

Find it online: https://cookerykings.com/crispy-chicken-burger-with-garlic-mayo/