Buttermilk Crispy Chicken Sandwich Recipe – Juicy Fried Chicken Burger at Home
This crispy fried chicken burger is based on my YouTube video “Burger au poulet frit croustillant”, but the written version here has been slightly updated since the video went live. The marinade is gentler on the chicken, the coating is more consistent, the sauce is food-safe (no raw chicken marinade), and the frying instructions are precise so you can get a perfectly juicy and crunchy chicken sandwich every time.
Ingrédients
Marinated chicken
- 700 g 1½ lb boneless, skinless chicken breasts
- 240 ml 1 cup buttermilk
- 30 ml 2 tbsp lemon juice
- Zest of 1 lemon
- 10 g 2 tsp salt, 3 g (½ tsp) pepper
- 5 g 1 tsp paprika, 5 g (1 tsp) onion powder
- 3 g ½ tsp garlic powder
- 2 –3 garlic cloves 15 ml (1 tbsp) olive oil
Coating
- 200 g 1⅔ cups all-purpose flour
- 30 g ¼ cup cornstarch
- 10 g 2 tsp salt
- 3 g ½ tsp pepper
- 5 g 1 tsp paprika
- 3 g ½ tsp garlic powder
- 3 g ½ tsp onion powder
Sauce
- 120 g ½ cup mayonnaise
- 15 ml 1 tbsp lemon juice
- Zest of ½ lemon
- 1 small garlic clove
- 5 ml 1 tsp Dijon mustard
- Salt pepper
- Assembly
- 4 burger buns
- Lettuce tomato, pickles
- Cheese optional
Instructions
Marinate
- Mix buttermilk, lemon juice and zest, garlic, salt, pepper, spices and olive oil. Add chicken and marinate 3–4 hours (up to 24 hours) in the fridge.
Coating
- Combine flour, cornstarch, salt, pepper and spices in a shallow dish.
Double dredge
- Dredge chicken in flour, dip back into marinade, then dredge again in flour, pressing to create a craggy coating. Rest on a rack.
Fry
- Heat oil to 175 °C (350 °F). Fry chicken 5–7 minutes until golden and crispy and internal temperature reaches 74 °C (165 °F). Drain on a rack.
Sauce
- Mix mayonnaise, lemon juice and zest, garlic, Dijon, salt and pepper until smooth.
Assemble
- Toast buns, spread sauce on bottom, add lettuce, tomato, pickles, crispy chicken, extra sauce and top bun. Serve immediately with your favourite side.
Vidéo
Notes
Substitutions and variations
- No buttermilk?
Use whole milk and add 15 ml (1 tbsp) vinegar or lemon juice per cup, or use plain yogurt thinned with water. - Chicken thighs instead of breasts
Boneless, skinless chicken thighs stay extremely juicy and work beautifully in this recipe. - Spicy version
Add cayenne or chili powder to the marinade and the flour mix for a hot fried chicken burger, similar in spirit to my spicy harissa pasta. - Baked version
Place the coated chicken on a rack, spray generously with oil and bake at 210 °C (410 °F) until cooked through and crispy, flipping halfway. - Different sauces
Swap the lemon-garlic sauce for homemade ketchup, ranch dressing or a mix of mayo and my Big Mac-style sauce.
FAQ – Crispy Fried Chicken Burger
Can I marinate the chicken overnight?Yes. Overnight marinating (up to 24 hours) works very well with a buttermilk-based marinade and gives even juicier chicken. How do I reheat fried chicken without losing the crunch?
Use a hot oven or toaster oven: 190 °C (375 °F) for about 8–10 minutes on a wire rack, until the coating is crisp again and the chicken is hot. Can I use chicken tenders instead of breast?
Absolutely. The method is very close to my crispy homemade chicken tenders. Just reduce the frying time slightly. Can I make this gluten free?
Use a good gluten-free all-purpose flour blend and replace cornstarch with potato or tapioca starch. Make sure the coating sticks well before frying. What kind of bun is best?
Soft brioche-style buns are ideal, but any soft burger bun will work. If you love baking, you can pair this with my foolproof homemade brioche bread shaped into burger buns.