Ultra Crunchy Fried Chicken Burger
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4
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Calories
730 kcal
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Course
Main Course
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Cuisine
American
Ultra Crunchy Fried Chicken Burger
Description
The Ultra Crunchy Fried Chicken Burger begins with chicken pounded to an even thickness and marinated in a blend of buttermilk, egg, and salt for a minimum of three hours to tenderize and infuse flavor. A coating made from flour, corn starch, and a carefully balanced blend of spices including paprika, garlic, onion, and herbs is moistened with marinade then applied to the chicken, creating a batter that fries to an irresistibly crisp crust.
The chicken is fried in hot oil until golden and crunchy, with a cooking time calibrated to achieve a juicy interior without overcooking. The burger is assembled on soft, lightly toasted buns with garlic-infused mayonnaise, crunchy iceberg lettuce, optional sliced tomato, and pickled gherkins to add brightness and tang. This combination highlights texture contrasts and savory flavors in every bite.
Practical tips include using a thermometer to maintain correct oil temperature, selecting a heavy pot or wok for frying efficiency, and managing marinade duration for optimal tenderness. Leftover cooked chicken can be refrigerated for up to three days but is best served fresh to maintain crunchiness. Adjust cayenne pepper to personalize the spice level, even up to making a spicier ZINGER-style burger.
Ingredients
Chicken choices:
- 2 x 250g/8oz chicken breast (I use this)
- 4 chicken thigh fillets boneless
Marinade:
- 3/4 cup buttermilk (Note 1 for sub)
- 1 1/2 tsp kosher salt cooking salt
- 1 egg large
Burgers:
- 4 soft buns , split and lightly toasted (mine are 10cm/4")
- 2 - 3 cups iceberg lettuce , finely sliced (or other leafy greens of choice)
- 2 tomato sliced (optional, sometimes I do
- 2 gherkins sliced on an angle, or dill pickles
Garlic mayo:
- 2/3 cup mayonnaise , preferably whole egg
- 3/4 tsp garlic , finely grated (1 clove)
Crunchy coating:
- 3/4 cup flour , plain / all purpose
- 1/4 cup corn starch or corn flour
Fried chicken seasoning:
- 1/4 tsp celery salt (or heaped 1/8 tsp celery seed)
- 1/2 tsp paprika sweet
- 1/8 tsp cayenne pepper (inc to 1/2 tsp for spicy ZINGER burger!)
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp ground ginger
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 1/2 tsp kosher salt or cooking salt
- 1 1/2 tsp black pepper
To fry:
- 3 cups vegetable oil (or canola or peanut) (2.5cm/1" depth in cooking vessel)
Instructions
- Shortform recipe:
- Pound chicken to 1cm / 0.4" thickness, trim, marinade 3 - 24 hrs. Mix coating and seasoning, mix in 2 tbsp marinade. Coat chicken, fry at 180°C/350°F for 4 min (don't touch for first 90 sec). Assemble!
- Full instructions:
- Chicken - Cover the chicken with a freezer bag or plastic sheet and pound to 1cm / 0.4" even thickness. Trim to just a touch larger than the size of your bun. Save off-cuts for another use (stir fry - or Dozer, in my case!).
- Marinade - Whisk Marinade ingredients in a bowl. Add chicken, toss. Marinate in the fridge for 3 hours minimum, to overnight (don't go beyond 24 hrs).
- Garlic mayo - Mix in a small bowl and refrigerate until required.
- Prepare crunchy coating - Mix flour, cornflour and Seasoning ingredients in a bowl. Drizzle over 2 tablespoons of the marinade, then use fingers to mix through to form lumps - when this sticks to the chicken, it fries up into awesome crunchy bits!!
- Heat oil in a large heavy based pot over medium high heat to 180°C/350°F (Note 2).
- Coat chicken - Pick up a piece of chicken and allow excess marinade to drip off. Press to coat in flour coating. Shake off excess, then fry for 2 minutes on each side until golden. DO NOT TOUCH for the first 90 seconds to allow the coating to adhere. I fry 2 at a time. Drain on paper towels, cook remaining chicken.
- Assemble - Smear garlic mayo on the top and bottom of the buns. Pile lettuce on the base, top with tomato if using. Then chicken, gherkins and put the lid on. Sink your teeth into it immediately and enjoy!
Notes
- If buttermilk is unavailable, substitute with half a cup of yogurt mixed with a quarter cup of milk, or milk stirred with white vinegar left to curdle for 10 minutes.
- Use a thermometer to maintain oil at 180°C/350°F for consistent frying results; test oil temperature with bread or bubbling around a chopstick if unsure.
- A heavy cast iron pot or wok is recommended for frying to maintain heat and reduce oil usage.
- Leftover fried chicken can be stored for up to three days but will lose crispness over time.
- The coating’s seasoning and cayenne pepper quantity can be adjusted to taste, including increasing cayenne for a spicier variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730cal | 37% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 48g | 74% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 1615mg | 67% |
| Potassium | 717mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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