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chicken burger on a brioche with pickles and honey mustard

Crispy Chicken Burgers

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 60 minutes
  • Yield: 3 burgers 1x


This Fried Crispy Chicken Burgers with Buttermilk is mouthwatering deliciousness. The chicken tenderizes in a buttermilk marinade and is then fried into a Southern Classic. 


  • 3 boneless chicken breast (similar in size), remove them from fridge 30 minutes prior to making the recipe *If you have 4 chicken breasts, the recipe below will be fine. No need for adjustments*
  • 1 and 1/2 cup buttermilk 
  • 2 eggs, whisked
  • 1 tablespoon hot sauce
  • 1 and 1/2 cups all purpose flour 
  • 1/4 cup cornstarch
  • 1 tablespoon paprika (not smoked)
  • 1 tablespoon garlic powder 
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 4 cups vegetable oil for frying

Brioche buns and pickles for serving.


*Leave the chicken breast on the countertop for 30 minutes prior to starting the recipe. This is to allow it to become more room temperature. If we dip the cold chicken into the oil, it will cause the oil temperature to drop quickly.

1. Trim the excess fat, veins and tendons off the chicken. I also remove the super thin ends, so everything cooks evenly. Using a kitchen mallet/ meat tenderizer, pound each chicken breast between 20 and 30 times to make it more even in thickness. I only pound the thickest parts. Pat dry and season with a pinch of salt and pepper.

2. Into a large bowl, whisk together the buttermilk, eggs, and hot sauce. Place chicken in the marinade and allow it to soak for 30 minutes.

3. Into another large bowl, prepare the breading mixture by whisking together the flour, cornstarch, paprika, garlic powder, chili powder and salt. Set aside.

4. Dredge 2 pieces of chicken into the breading and coat both sides. You want the chicken completely covered in breading. Leave the remaining chicken breast in the buttermilk for now. 

5. Pour the vegetable oil into a large dutch oven over medium heat. Allow the temperature to reach 370 degrees. 

6. Carefully place the 2 breaded chicken breasts into the dutch oven. Fry for 4 to 5 minutes on one side, then 2 to 4 minutes on the other side. Cook until internal temperature reaches 165 degrees, then remove onto rack.

7. Before starting next batch, allow the heat to reach 370 degrees before adding chicken. Dredge chicken in breading and add to dutch oven.  

8. Once you complete your last batch, serve these delicious Chicken Burgers on a brioche bun with some pickles. Get ready for a crispy, crunchy BITE! 


*If the chicken package comes with 4 breasts, you don't need any adjustments to the recipe ingredients except for an extra bun. 

*A thermometer is must have for this recipe! I like using a candy thermometer. It is extremely important to allow the temperature to reach 370 degrees before adding the chicken. If the oil is not hot enough, you will end up with an oily, soggy mess. 

*Important Note: Make sure to keep checking on the oil temperature. If it drops below 330, you need to turn the heat up a bit. It should stay between 330 and 350 degrees while they are cooking. 

*On 2nd batch, I like to wait to add breading right before it goes in for frying. When testing the recipe first, I allowed it to sit on a plate during the first batch, and it wasn't as crispy this way. 

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: fried
  • Cuisine: southern