Buttermilk Crispy Chicken Burger Recipe

Recipe milk crisp Chicken Burger is completely delicious! Chicken is marinated in milk then double dredged during a spiced flour mixture. It’s food that may sure as shooting build your belly happy! Guys, I’m super excited to share this instruction with you today!.

This crisp chicken burger is one among my handily favorite recipes so far.  Honestly, it sort of strikes a chord in my memory of a chicken burger from an area cooked chicken place a person huge female parent if you may. 

Recipe Buttermilk Crispy Chicken Burger
Recipe Buttermilk Crispy Chicken Burger

When you order this chicken burger it comes with one pickle slice on high of the bread. Funny, right? On high of the bread, not on the burger itself? on reflection, I most likely ought to have thought that through. 

Like, World Health Organization texts that to someone?! i suppose he was mitigated once he accomplished my message was on the subject of food ANd not an actual emergency or something. better half requested a other ensuing day. Yeah, they're that sensible, you guys.

Recipe Buttermilk Crispy Chicken Burger


  • 1/2 cup buttermilk -or make your own per text above.
  • 1 tbsp sriracha -or your favourite hot sauce
  • 1 chicken breast -about half a pound (mine was about 9 oz)
  • 1/2 cup all purpose flour
  • 1 tsp dried thyme
  • 1 tsp mustard powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • canola or corn oil -enough to come up 1.5-2 inches up side of pot
  • Burger Ingredients
  • buns
  • mayo
  • shredded lettuce


  1. Cut chicken in half length wise.
  2. Mix sriracha (or hot sauce) with buttermilk. Place chicken in buttermilk mixture and place in fridge for an hour.
  3. In a bowl mix together flour and all spices. Stir to combine.
  4. After an hour remove chicken breast pieces and shake off excess buttermilk.
  5. Dredge chicken breast pieces in flour mixture, shaking off excess. 
  6. Dunk chicken pieces again in buttermilk, shaking off excess.  Dredge again in flour mixture, shaking off excess.
  7. In a large pot with high sides (I used a high sided cast iron pot) or large dutch oven, add oil (enough to come up 1.5-2 inches up side of pot).  You want a temperature of about 350 F.  
  8. I heated the oil to about 360 F as the temperature will drop when the chicken is added.
  9. Carefully place chicken pieces in hot oil and cook about 3 minutes per side or until cooked through and juices run clear. Note: Depending on thickness of piece of chicken, may have to cook longer.  See notes below.
  10. To assemble crispy chicken burgers spread mayo on buns, top with chicken and garnished with shredded lettuce.  Enjoy!

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