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Burgers · Medium

Crispy Buttermilk Chicken Burger

A buttermilk-marinated chicken thigh fried until shatteringly crisp, stacked with lettuce, tomato, and a creamy garlic mayo on a soft sesame bun.

By Hannah Reyes · Tested twice in our kitchen

  • Prep20 min
  • Cook20 min
  • Total40 min
  • Serves4
  • Calories720
Crispy Buttermilk Chicken Burger
Crispy Buttermilk Chicken Burger — photographed in the Recipe Palate studio kitchen.

About this recipe

A great chicken burger has a crust you can hear. Soaking boneless thighs in buttermilk tenderizes the meat and gives the flour coating something to cling to, so every bite is crunchy outside and juicy inside.

We double-dip the chicken for an extra-craggy crust and keep the toppings classic: crisp lettuce, ripe tomato, and plenty of garlic mayo.

Why this recipe works

  • Thighs stay moist even if you fry them a minute too long.
  • A buttermilk soak seasons the chicken all the way through.
  • Double-dredging creates a thick, crunchy coating.

What you’ll need

  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 1 1/2 cups all-purpose flour
  • 2 tsp paprika
  • + 11 more ingredients and 6 numbered steps

Variations

  • Toss the fried chicken in buffalo sauce for a spicy version.
  • Add pickles and coleslaw for a Southern-style burger.
  • Use chicken breast pounded to an even thickness if you prefer white meat.

How to serve

Serve with seasoned fries, pickle chips, and a cold lemonade. The garlic mayo doubles as a dip.

Storage and reheating

Cooked patties and fillings keep up to 3 days in an airtight container in the fridge. Store buns and fresh toppings separately. Reheat patties in a covered skillet over medium-low heat with a splash of water, then add fresh cheese to melt. Assemble just before eating.

Frequently asked questions

How long does Crispy Buttermilk Chicken Burger take to make?

About 40 minutes in total — 20 minutes of prep and 20 minutes of cooking. The recipe serves 4.

Is this recipe difficult?

We rate it medium. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.

Can I double the recipe?

Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.

What temperature should the meat reach?

Ground beef is safe at 160°F and chicken at 165°F in the center. An instant-read thermometer is the easiest way to check.

Burgers · 40 min · serves 4

Crispy Buttermilk Chicken Burger

  • Prep20 min
  • Cook20 min
  • Serves4
  • Calories720

Ingredients 0/16

Instructions

  1. Whisk the buttermilk and hot sauce in a bowl. Add the chicken thighs, cover, and marinate 30 minutes (or up to overnight in the fridge).
  2. Mix the mayonnaise, grated garlic, lemon juice, and a pinch of salt. Refrigerate until needed.
  3. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. Lift a thigh from the buttermilk, dredge in flour, dip back in buttermilk, then dredge again, pressing the flour on firmly. Set on a rack. Repeat.
  4. Heat 1 1/2 inches of oil in a deep skillet to 350°F. Fry 2 thighs at a time for 4–5 minutes per side, until deep golden and the internal temperature reaches 165°F.
  5. Drain the chicken on a wire rack and sprinkle with salt. Toast the buns in a dry skillet.
  6. Spread garlic mayo on both bun halves. Add lettuce, tomato, and a piece of crispy chicken. Close and serve immediately.

Tips for success

  • Keep the oil between 325°F and 350°F; too hot and the crust burns before the chicken cooks.
  • Let the dredged chicken rest 5 minutes before frying so the coating sets.
  • Drain on a rack, not paper towels, to keep the bottom crisp.

About 720 calories per serving. Nutrition is an estimate. Recipe by Hannah Reyes for Recipe Palate · recipepalate.com

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