Buttermilk Crispy Chicken Burger with Smoky Aioli
Tender, juicy, and flavorful buttermilk marinated chicken breasts that are double-breaded and shallow-fried until perfectly crispy and golden brown on the outside. Served on buttery, toasted brioche buns with a simple but delicious sweet and smoky aioli and all the fresh toppings! This Crispy Chicken Burger is the best!!
Ingredients
Marinade
- 2 large chicken breasts, boneless and skinless (or 4 small)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 tablespoon hot sauce
Breading
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon each salt, black pepper, onion powder, garlic powder, and smoked paprika
- ¼ teaspoon cayenne pepper
Smoky Aioli
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon dijon mustard
- 1 ½ teaspoons honey (or granulated sugar)
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- pinch of salt
- few dashes of hot sauce (or to taste)
For the burgers
- 4 hamburger buns (I like to use brioche)
- lettuce
- tomatoes
- pickles
- quick pickled red onion
- vegetable oil, for frying
Instructions
- Place the chicken breasts between 2 sheets of plastic wrap and use a meat tenderizer to pound the chicken to about ¼-1/2” thickness so they cook evenly. If using large chicken breasts, cut them in half, giving you 4 pieces of chicken.
- In a large shallow bowl, combine the marinade ingredients. Add the chicken, turning to coat, then cover and refrigerate for at least two hours or overnight. Remove the chicken from the fridge about 30 minutes before frying.
- Make the smoky aioli and refrigerate until you’re ready to serve.
- In a small bowl, mix together the breading ingredients.
- Working with one piece of chicken at a time, remove from the marinade and dip into the flour breading, turning to coat both sides and pressing to adhere the breading. For a thicker breading, repeat this step by dipping the chicken back into the marinade and then into the breading again. Transfer to a wire rack and repeat with the remaining chicken.
- Add about 1 inch of oil to a skillet with tall sides and heat over medium until the oil reaches 350 degrees F.
- Add two pieces of chicken at a time and fry for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165 degrees F. Transfer to a clean wire rack over a baking sheet to catch oil drips.
- Butter the buns and toast under the broiler or in a frying pan until golden brown.
- Assemble the chicken burgers with your favorite toppings and smoky aioli.
Notes
Electric deep fryer: A small electric deep fryer also works wonderfully for this recipe! I add just enough oil to shallow fry the chicken, about 1 inch above the basket. Using an electric deep fryer is also great because you can set the temperature.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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