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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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 3900
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinate:
  • 12 Chicken tenders defrosted
  • 1 1/2 Cup Buttermilk
  • 1 tbsp Sriracha hot sauce
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
Breading for the chicken:
  • 1 1/2 Cups All-purpose flour
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Baking powder
  • 1 tsp Smoked Paprika
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • Oil for frying- vegetable oil, canola oil or peanut oil
Toppings for Chicken burger:
  • 6 Brioche burger buns buttered and toasted
  • 6 Green lettuce leaves
  • 1 large Tomato sliced
  • 2 Bread & Butter sandwich pickles
  • 2 Tbsp Crispy onions
  • 2 Tbsp Red pickled onions
  • 1 Tbsp Mayonnaise & Ketchup
  • 1 Tbsp Chik-Fil-A sauce

Equipment

  • 1 Deep fryer or
  • 1 Dutch oven pot

Method
 

Marinate the Chicken:
  1. Defrost frozen chicken tenders. When using chicken breast, pound chicken cutlets between plastic wrap to an even 1/2 thickness for even frying.
  2. 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:
  1. In a separate shallow bowl, whisk together flour, baking powder, salt, pepper, smoked paprika, onion powder and garlic powder.
  2. 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:
  1. Heat oil in deep fryer - To 350F. Once hot reduce temperature to 300-325F.
  2. 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
  1. 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.