Crispy Fried Chicken Burgers

Crispy fried chicken burger with ranch slaw, cheese and pickles on a toasted brioche bun, served with crispy potato wedges

Servings: servings

Calories: 1034kcal

These Crispy Fried Chicken Burgers are made with juicy buttermilk-coated chicken, a crunchy seasoned flour coating, ranch slaw, cheese, pickles and toasted brioche buns. They taste like a burger shop fakeaway at home and include both deep-fryer and air fryer instructions, so you can make them as easy or as extra as you like.

Prep Time15

Cook Time15

Total Time30

Ingredients

Wet coating

250 ml buttermilk
2 tsp garlic powder
2 tsp cooking (kosher) salt
1 tsp sweet paprika

Spice coating

125 g cornflour (cornstarch)
150 g 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)

Chicken

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

Ranch sauce/dressing

90 g 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

Ranch slaw

40 g finely shredded green cabbage
40 g finely shredded red cabbage
1 carrot, grated or julienned
1 spring onion (scallion), finely sliced
1 small red onion, finely sliced

To serve

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).

Notes

Note 1 – Using chicken thighs You can also use boneless, skinless chicken thighs instead of chicken breast. Thighs are slightly juicier and more forgiving, but breast works beautifully when sliced finely as it cooks quickly and stays tender. If using thighs, cut them in half to create eight pieces – you may need to pound them to create an even thickness.

Note 2 – Coating the chicken Press the flour mixture firmly onto the chicken after dipping it in the buttermilk. Those little craggy bits create the crispiest coating once cooked.

Note 3 – Frying tips Avoid overcrowding the pan, as this lowers the oil temperature and can stop the chicken from crisping properly. Try not to move the chicken around too much during the first few minutes of cooking, as this can cause the coating to fall off.

Note 4 – Air fryer method The air fryer version is slightly less crispy than deep-fried chicken, but still absolutely delicious and perfect for weeknights. Spraying generously with oil is the key to getting the coating crispy. You'll find the result has less of an even colour but is equally delicious.

Note 5 – Serve immediately Fried chicken is always at its crispiest straight after cooking, so these burgers are best assembled and eaten fresh.

Make Ahead

Chicken – The best method for making crispy fried chicken burgers ahead of time, is coating the chicken in the flour mixture (the first coat) and then placing it in a large container and covering it in the wet mixture, tossing it so it's evenly coated. Refrigerate in an airtight container for up to 24 hours. Once ready to cook, follow the recipe from step 4.

Ranch sauce – The ranch sauce can be made up to 3 days ahead and stored in an airtight container in the fridge.

Ranch slaw – The vegetables for the slaw can be shredded up to 3 days ahead and stored separately in the fridge in an airtight container. Toss with the ranch dressing just before serving so the slaw stays crunchy and fresh.

Leftovers

Store the chicken, buns, slaw and sauce separately so the burgers don't become soggy.

Cooked chicken – Refrigerate in an airtight container for up to 3 days.

Ranch sauce – Refrigerate in an airtight container for up to 3 days.

Dressed slaw – The dressed slaw is best eaten within 24 hours.

To reheat the chicken, place it in the air fryer at 200°C (400°F) for 4–5 minutes, or in the oven at 220°C (425°F) (200°C/400°F fan-forced) for 8–10 minutes, until hot and crispy again. Avoid microwaving if possible, as the coating will soften.

Cooked chicken can also be frozen for up to 2 months. Freeze in a single layer first, then transfer to an airtight container or reusable freezer bag. Thaw overnight in the fridge before reheating.

Nutrition Facts

Crispy Fried Chicken Burgers

Serving Size

469 g

Amount per Serving

Calories

1034

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

2988

130

Potassium

874

Carbohydrates

118

Fiber

Sugar

Protein

Calcium

304

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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