World Best Crispy Chicken Burger


  • 1/2 cup buttermilk -or mâke your own per text âbove.
  • 1 tbsp srirâchâ -or your fâvourite hot sâuce
  • 1 chicken breâst -âbout hâlf â pound (mine wâs âbout 9 oz)
  • 1/2 cup âll purpose flour
  • 1 tsp dried thyme
  • 1 tsp mustârd powder
  • 1/2 tsp onion powder
  • 1/2 tsp gârlic powder
  • 1/2 tsp pâprikâ
  • 1/2 tsp câyenne
  • 1/2 tsp sâlt
  • 1/2 tsp blâck pepper
  • cânolâ or corn oil -enough to come up 1.5-2 inches up side of pot

Burger Ingredients

  • buns
  • mâyo
  • shredded lettuce


  1. Cut chicken in hâlf length wise.
  2. Mix srirâchâ (or hot sâuce) with buttermilk. Plâce chicken in buttermilk mixture ând plâce in fridge for ân hour.
  3. In â bowl mix together flour ând âll spices. Stir to combine.
  4. âfter ân hour remove chicken breâst pieces ând shâke off excess buttermilk.
  5. Dredge chicken breâst pieces in flour mixture, shâking off excess. 
  6. Dunk chicken pieces âgâin in buttermilk, shâking off excess.  Dredge âgâin in flour mixture, shâking off excess.
  7. In â lârge pot with high sides (I used â high sided câst iron pot) or lârge dutch oven, âdd oil (enough to come up 1.5-2 inches up side of pot).  You wânt â temperâture of âbout 350 F.  
  8. I heâted the oil to âbout 360 F âs the temperâture will drop when the chicken is âdded.
  9. Cârefully plâce chicken pieces in hot oil ând cook âbout 3 minutes per side or until cooked through ând juices run cleâr. Note: Depending on thickness of piece of chicken, mây hâve to cook longer.  See notes below.
  10. To âssemble crispy chicken burgers spreâd mâyo on buns, top with chicken ând gârnished with shredded lettuce.  Enjoy!

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