Crispy Chicken Burger

There’s a very specific sound a good crispy chicken burger makes—the moment your teeth break through the crust.Not a hard crack, not a soft crumble, but a clean crunch that gives way to hot, juicy chicken underneath.This is the kind of burger you build with intention.You pound the chicken just enough so it cooks evenly. You season every layer, not just the coating. And you fry it hot enough that the breading sets fast, instead of soaking up oil.

A great chicken burger doesn’t rely on heavy sauces or gimmicks. It’s about contrast: crunchy coating, tender meat, soft bun, something cool and sharp on top. Get those right, and the rest falls into place.

Crispy chicken burger with lettuce, pickles, red onion, and sauce, in a sesame seed bun on a marble surface.

Can I use chicken thighs instead of breasts?

Yes. Thighs are juicier and more forgiving, but slice and flatten them so they cook evenly.

Why add cornstarch to the flour?

Cornstarch reduces gluten formation and creates a lighter, crispier crust—similar to what you get in good fried chicken.

Can I make this ahead of time?

You can prep and bread the chicken a few hours ahead. Fry just before serving for best texture.

Can this be baked instead of fried?

It can, but it won’t be the same. Baking gives crunch, frying gives structure.
If baking, use a wire rack and spray generously with oil.

How do I keep the burger from getting soggy?

Toast the buns, use lettuce as a barrier, and assemble just before serving.

Partially open crispy chicken burger with patty and toppings, plus a second burger and topping bowls, on a light table.

Crispy Chicken Burger

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 burgers
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
For the Crispy Coating
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne optional
For Frying
  • Neutral oil canola or vegetable, about 2 inches deep
For Assembly
  • 4 burger buns lightly toasted
  • Lettuce
  • Pickles
  • Mayo or burger sauce of choice

Method
 

Prepare the chicken
  1. Slice each chicken breast horizontally to create two thinner cutlets.
  2. Cover loosely and pound to an even thickness—about 1/2 inch.
  3. This step matters more than people think. Even thickness means even cooking, which keeps the chicken juicy instead of dry at the edges.
Marinate briefly
  1. Mix buttermilk, salt, pepper, paprika, and garlic powder.
  2. Add chicken and let it sit for at least 15 minutes, or up to 2 hours in the fridge.
  3. The buttermilk tenderizes and helps the coating stick.
Build the crispy coating
  1. In a shallow bowl, mix flour, cornstarch, and all seasonings.
  2. Cornstarch is the quiet hero here—it lightens the coating and helps it fry up crisp instead of bready.
Coat the chicken
  1. Remove chicken from buttermilk, letting excess drip off.
  2. Press firmly into the flour mixture, making sure every surface is coated.
  3. Don’t rush this step. The craggy bits you create here are what turn golden and crunchy in the oil.
Fry until golden
  1. Heat oil to 350°F / 175°C.
  2. Fry chicken one or two pieces at a time, about 5–6 minutes per side, until deep golden brown and cooked through (internal temp 165°F / 74°C).
  3. Transfer to a wire rack—not paper towels—to keep the crust crisp.
Assemble the burgers
  1. Spread mayo on the toasted bun.
  2. Add lettuce, crispy chicken, pickles, and the top bun.
  3. Press gently. Bite immediately.

Notes

Oil temperature matters more than timing—use a thermometer if possible
Let coated chicken rest 5 minutes before frying for better adhesion
Wire rack > paper towels
Toasting the bun prevents sogginess
Season the chicken itself, not just the coating

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