Crispy Chicken Burger

Ingredients

• chicken breast (Pound to an even 1/2-inch thickness)
• buttermilk (For the marinade)
• hot sauce (For the marinade)
• flour (For coating; combine with cornstarch)
• cornstarch (Combine with the flour for the coating)
• liquid marinade (A few spoonfuls, added to the flour-cornstarch mixture to create crunchy flakes)
• ice water (For a 2-second dip)
• frying oil (For frying)
• brioche bun (Toasted)
• spicy mayonnaise (For topping)
• pickles (For topping)

Steps

1. 1

   Pound the chicken breast to an even 1/2-inch thickness so it cooks evenly without drying out.

2. 2

   Marinate the flattened chicken in buttermilk and hot sauce for at least 30 minutes to tenderize it.

3. 3

   Combine flour and cornstarch for the coating. Splash a few spoonfuls of the liquid marinade into the mixture and work it in to create crunchy flakes.

4. 4

   Press the marinated chicken firmly into the flour-cornstarch mixture so the coating adheres and forms a craggy crust.

5. 5

   Dip the flour-coated chicken in ice water for 2 seconds.

6. 6

   Press the chicken back into the flour mixture to build a second layer of ridges.

7. 7

   Fry the coated chicken at 170°C / 340°F for 6–8 minutes, flipping halfway through, until cooked and deeply crisp.

8. 8

   Transfer the fried chicken to a wire rack rather than paper towels so the bottom crust stays crisp and does not become soggy.

9. 9

   Toast the brioche bun.

10. 10

    Layer the fried chicken on the toasted brioche bun, then top with spicy mayonnaise and pickles.

Notes

The source does not provide ingredient quantities, the amount of chicken, or the required oil volume. It also does not state a chicken internal temperature; verify that the chicken is fully cooked before serving.

Nutrition per serving

• main
• burger
• fried
• crispy chicken
• American
• spicy
• sandwich