Crispy Chicken Burger (Better Than Takeout!)
You will love this golden, crunchy on the outside and juicy on the inside burger packed with flavor, layered with fresh toppings, and finished with a creamy sauce. This recipe delivers restaurant-quality results right from your kitchen. It is better than Popeyes or Chik-Fil-A in my opinion.
The Crispy Chicken Burger is perfect for busy weeknights, weekend comfort food, or casual family dinners. This recipe makes 6 chicken sandwiches. I use the frozen chicken tenders from Costco as I find the chicken breast too try and more work pounding it down to even thickness. Chicken tenders are perfect in size and I use 2 for each sandwich.
Why You’ll Love This Crispy Chicken Sandwich:
- Ultra crispy coating that stays crunchy
- Juicy, tender chicken every time
- Simple pantry ingredients
- Customizable toppings and sauces
- Healthier and cheaper than fast food
- Tastes fresher because you aren’t using the same oil all day long
What You will Need for the Crispy Chicken Burger:
- Chicken tenders
- Buttermilk
- Sriracha hot sauce
- Flour
- Baking powder
- Salt
- Pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Mayonnaise
- Ketchup
- Chik-Fil-A sauce
- Bread & Butter sandwich pickles
- Brioche buns
- Lettuce
- Tomatoes
- Crispy onions
- Red pickled onions
Tips for Crispy Fried Chicken:
- Buttermilk marinade – tenderizes the chicken and adds flavor marinate at least 2 hours
- Seasoned flour coating – creates deep, savory crunch
- Double dip – just before frying the chicken, dip it into the seasoned flour again to build a beautiful crispy flake
- The right oil temperature – heat to 350F before adding chicken then adjust the temperature to keep it at 300-325F while frying. Don’t overcrowd the deep fryer or the oil temperature will drop too quickly.
How to Make Fried Chicken Breast:
- Defrost frozen chicken tenders. When using chicken breast, pound chicken cutlets between plastic wrap to an even 1/2 thickness for even frying.
- Marinate chicken – In a bowl, whisk together buttermilk, Sriracha hot sauce, salt, pepper, onion powder and garlic powder. Add chicken and stir to coat. Cover and refrigerate 2-4 hours or overnight.
- Prepare the Coating – In a separate shallow bowl, whisk together flour, baking powder, salt, pepper, smoked paprika, onion powder and garlic powder.
- Double Dredge – Remove chicken from marinade and coat in flour mixture. Dip back into marinade lightly, then coat again in flour. Press gently to coat well.
- Heat oil in deep fryer – To 350F. Once hot reduce temperature to 300-325F.
- Fry 4 chicken tenders 3 minute on one side, flip over and fry for 2 more minutes or until the internal temperature reaches 160-165F. Transfer to a wire rack.
Classic Toppings for a Chicken Burger:
- Toast Buns – Use brioche buns for that glossy bakery look and a hint of sweetness. Spread the cut-side of the bun with softened butter and toast the cut-side on a skillet until golden brown. It adds flavor and prevents a soggy bun.
- Bread & Butter Pickles – Use the sandwich pickles that are already sliced in long strips.
- Lettuce – green crunchy lettuce, I usually use the live buttery lettuce but any type of lettuce will work.
- Tomatoes – Thickly slice juicy tomatoes
- Onions – Red pickled onions (see my Doener/Kebab recipe) or any type of onions sliced into rings will work. I also use crispy onions for that extra crunch and flavor.
- Sauce – I love a simple mayonnaise and Ketchup sauce mixed together. I also drizzle a little bit of Chik-Fil-A sauce over the crispy chicken.
Assemble the Crispy Chicken Burger:
Toast the cut-side of the brioche bun with butter, spread the mayonnaise & Ketchup sauce on both sides. Place the crispy onions on the bottom side of the burger and top it with 2 crispy chicken tenders. Drizzle the Chik-Fil-A sauce over the chicken. Add Bread & Butter pickles, tomatoes and lettuce on top of the chicken. Enjoy!
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- Crispy Chicken Burger (Better Than Takeout!)
Crispy Chicken Burger (Better Than Takeout)
This crispy chicken burger is the ultimate comfort food – juicy, tender chicken coated in a perfectly seasoned crunchy crust, layered with fresh toppings and a creamy sauce, all tucked inside a soft toasted bun. Easy to make at home and better than takeout, it's a flavorful meal perfect for weeknight dinners, weekend treats, or family gatherings.
Ingredients
Equipment
Method
Marinate the Chicken:
- Defrost frozen chicken tenders. When using chicken breast, pound chicken cutlets between plastic wrap to an even 1/2 thickness for even frying.
- In a bowl, whisk together buttermilk, Sriracha hot sauce, salt, pepper, onion powder and garlic powder. Add chicken and stir to coat. Cover and refrigerate 2-4 hours or overnight.
For the Chicken coating:
- In a separate shallow bowl, whisk together flour, baking powder, salt, pepper, smoked paprika, onion powder and garlic powder.
- Double Dredge – Remove chicken from marinade and coat in flour mixture. Dip back into marinade lightly, then coat again in flour. Press gently to coat well.
Deep fry the Chicken:
- Heat oil in deep fryer – To 350F. Once hot reduce temperature to 300-325F.
- Fry 4 chicken tenders 3 minute on one side, flip over and fry for 2 more minutes or until the internal temperature reaches 160-165F. Transfer to a wire rack.
Assemble the Crispy Chicken burger
- Toast the cut-side of the brioche bun with butter, spread the mayonnaise & Ketchup sauce on both sides. Place the crispy onions on the bottom side of the burger and top it with 2 crispy chicken tenders. Drizzle the Chik-Fil-A sauce over the chicken. Add Bread & Butter pickles, tomatoes and lettuce on top of the chicken. Enjoy!
Notes
Tips for Crispy Fried Chicken:
- Buttermilk marinade – tenderizes the chicken and adds flavor marinate at least 2 hours
- Seasoned flour coating – creates deep, savory crunch
- Double dip – just before frying the chicken, dip it into the seasoned flour again to build a beautiful crispy flake
- The right oil temperature – heat to 350F before adding chicken then adjust the temperature to keep it at 300-325F while frying. Don’t overcrowd the deep fryer or the oil temperature will drop too quickly.
