Extra-crispy fried chicken burgers with crunchy ranch slaw, melty cheese and pickles – complete with both deep-fryer and air fryer methods.
Crispy Fried Chicken Burgers are one of the most highly requested dinners at our place – especially when it’s anyone’s birthday! We normally meal plan together as a family, or at least I try to get everyone involved, and this recipe comes up all the time … my family would happily eat fried chicken burgers every day if I let them. 🙈
Across all of the different crispy chicken recipes I’ve made over the years, this has got to be one of my favourites. It gives you that takeaway-shop-style crispy fried chicken at home, but without making the whole process feel overwhelming. The recipe guides you on how to make the BEST crispy chicken burger and also covers how to make it ahead of time if you are cooking for an event or party (“burger bars” are hugely popular here!). The buttermilk coating keeps the chicken juicy, while the seasoned flour coating creates that golden, crunchy crust that makes fried chicken so addictive.
I’ve included instructions for both deep-frying and air frying. I generally use the air fryer if I’m making these for the family as a weeknight dinner, but I deep-fry them when I’m cooking for something special, because frying will always give you the juiciest, crispiest result.
Like with any fried chicken burger, you can serve these with whatever you like, but the quick ranch slaw, cheese and pickles will 100% make you and everyone eating this, very, very happy. I also love serving these with wedges or my Crispy Oven Fries. I hope you enjoy these Crispy Fried Chicken Burgers as much as we do. Word of warning: a fried chicken burger from your local takeout will never taste the same again!
How do I stop the coating from falling off?
The recipe includes the key step of lightly dusting the chicken in the flour mixture before dipping it into the buttermilk. This gives the wet coating something to cling on to, which helps the final flour coating stick properly.
Once the chicken is coated, press the flour mixture firmly onto the chicken so it forms a thick, textured crust. When cooking, avoid moving the chicken around too much or overcrowding the pan, especially in the first few minutes. Let the coating set before turning.
How do I know the oil is hot enough?
The easiest way to test the oil without a thermometer is to dip the end of a wooden spoon handle or chopstick into the oil. If small bubbles form gently around it, the oil is ready.
If the oil bubbles too aggressively, it may be too hot and the coating can brown too quickly before the chicken cooks through. If there are no bubbles, the oil is not hot enough and the chicken may absorb too much oil and become greasy. A medium heat is best for this recipe.
Can I make these in the air fryer?
Yes! The air fryer method works really well and is great for everyday cooking. The key is to spray the coated chicken very generously with oil before cooking, then spray it again halfway through. Any dry patches of flour need oil to crisp up properly.
The air fryer version won’t be quite as crunchy as deep-fried chicken, but it’s still delicious and much easier if you don’t want to deal with a pan of oil. See the recipe for the full details.
Can I use boneless, skinless chicken thighs instead of breast?
Chicken breast works beautifully here because it’s sliced into thinner pieces, helping it cook quickly and stay tender. But you can use boneless, skinless chicken thighs instead – in fact, they are naturally juicier. Cut them in half to create eight pieces – you may need to pound them to create an even thickness.
What can I serve with Crispy Fried Chicken Burgers?
These are perfect with potato wedges, Crispy Oven Fries, Crispy Sweet Potato Fries, Air Fryer Chips (Fries), corn, coleslaw or even a simple green salad. If you’re making them for a party, you can set everything up as a burger bar with buns, cheese, pickles, slaw, sauces and fries so everyone can build their own.
Why isn’t my chicken crispy?
The most common reasons are not enough oil, overcrowding the pan or air fryer, or the oil temperature being too low. If deep-frying, cook the chicken in batches so the oil stays hot. If air frying, make sure the chicken is in a single layer and spray it generously with oil.
It’s also best to rest cooked chicken on a wire rack rather than a plate. This stops steam from softening the coating underneath.
It’s worth mentioning that fried chicken is always at its crispiest in the first few minutes after cooking. As it sits, the coating will naturally soften slightly from the steam inside the hot chicken, especially once it’s loaded into burgers with sauce and slaw. It will still taste delicious, but for maximum crunch, serve and eat the chicken as soon as possible after cooking.
If you enjoyed Crispy Fried Chicken Burgers, I think you’ll love:
- Southern Fried Chicken Burgers Recipe – The classic golden buttermilk fried chicken burger that started it all – crispy, juicy and loaded with coleslaw.
- Hot Honey Crunch Chicken Burger Recipe – A spicy-sweet twist on a fried chicken burger with a crunchy coating and hot honey drizzle that takes it to the next level.
- Crispy Chicken Burgers with Honey Mustard Coleslaw Recipe – Another family favourite with a tangy honey mustard coleslaw that pairs perfectly with crispy chicken.
- Southern “Fried” Baked Chicken Strips Recipe – All the flavour of fried chicken without the oil, baked until golden and perfect for weeknights or lunchboxes.
- Southern Fried Chicken Recipe – The homemade fakeaway version of your favourite store-bought fried chicken. Serve with salad or fries, or stuff into burgers or wraps.
- Baked “Fried” Chicken Recipe – All the flavour and crunch of the chicken you love, but baked instead of fried. Less oil and no stove splatter!
Crispy Fried Chicken Burgers
Share Pin Recipe PrintIngredients
- 250 ml (1 cup) buttermilk
- 2 tsp garlic powder
- 2 tsp cooking (kosher) salt
- 1 tsp sweet paprika
- 125 g (1 cup) cornflour (cornstarch)
- 150 g (1 cup) plain (all-purpose) flour
- 2 tsp sweet paprika
- 1 tsp freshly cracked black pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp sea salt flakes
- 1 tsp mustard powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¼ tsp ground cayenne pepper (optional)
- 2 large boneless, skinless chicken breasts, approximately 250 g (9 oz) each, halved horizontally, then halved again to create 8 pieces (see note 1)
- Light olive oil or neutral oil of choice, for deep-frying, or spray oil for air frying
- 90 g (⅓ cup) whole-egg mayonnaise
- 2 tbsp buttermilk
- 2 tbsp sour cream
- 1 tsp garlic powder
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 40 g (½ cup) finely shredded green cabbage
- 40 g (½ cup) finely shredded red cabbage
- 1 carrot, grated or julienned
- 1 spring onion (scallion), finely sliced
- 1 small red onion, finely sliced
- 4 brioche buns, toasted
- Sliced cheese (I used burger cheese)
- Sliced burger pickles
- Oven-baked Crispy Potato Wedges or Crispy Oven Fries
Instructions
- Prepare the wet coating – In a large bowl, whisk together the ingredients until well combined.
- Prepare the spice coating – Combine the ingredients in a large shallow bowl.
- Coat the chicken – Working with one piece of chicken at a time, lightly dust the chicken in the flour mixture, shaking off any excess. Now dip the chicken into the buttermilk mixture (see note 2).
- Second coating – Return the chicken to the flour mixture and press firmly to coat well on all sides. Place the coated chicken on a tray while you finish coating the remaining pieces.
- Cook the chicken: deep-fry method – Pour the oil into a large saucepan so that it is 5–6 cm (2–2½ inches) deep. Heat over medium heat. To test if the oil is ready, dip the end of a wooden spoon handle or chopstick into the oil. If small bubbles form gently around it, the oil is ready. Working in batches, carefully lower the chicken into the oil and cook for 4–5 minutes on each side, or until golden, crispy and cooked through. Avoid overcrowding the pan and try not to move the chicken around too much while it cooks (see note 3). Transfer the cooked chicken to a wire rack or tray lined with a paper towel.
- Cook the chicken: air fryer method – Preheat the air fryer to 200°C (400°F) for 3 minutes. Liberally spray both sides of the coated chicken with oil, making sure there are no dry flour patches (see note 4). Arrange the chicken in the air fryer basket in a single layer. Cook for 10–12 minutes, turning halfway through, or until golden, crispy and cooked through.
- Make the ranch sauce – Combine the ingredients in a bowl. Set aside. Reserve half of the sauce for dipping and assembling.
- Make the ranch slaw – In a large bowl, combine the veggies for the slaw. Add half of the ranch sauce and 1 tablespoon of water. Toss until well coated.
- Assemble the burgers – Spread the toasted brioche buns with ranch sauce. Top with ranch slaw, crispy chicken, sliced cheese, pickles and extra ranch sauce.
- Serve – Serve immediately with potato wedges or crispy oven fries (see note 5).
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
