Tastenexa
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American
Crispy Chicken Burger Lunch
35 min total20 prep15 cook4 servings640 cal
ClassicFlexitarianContains glutenContains dairyContains egg
Buttermilk-marinated chicken fillets coated in seasoned flour and fried until shatteringly crisp, then tucked into soft buns with slaw and a tangy sauce. The ultimate homemade fried chicken burger for lunch.
Ingredients
meat
- 4chicken thigh fillets
dairy
- 1 cupbuttermilk
- 1egg
pantry
- 1.5 cupall-purpose flour
- 1 tbsppaprika
- 1 tbspgarlic powder
- 4 tbspmayonnaise
- 3 cupvegetable oil
- 1.5 tspsalt
bakery
- 4burger buns
produce
- 2 cupshredded cabbage
Steps
- Whisk the buttermilk with the egg, 1 tsp salt, and half the paprika, then marinate the chicken for at least 1 hour.
- Mix the flour with the garlic powder, remaining paprika, and salt in a shallow dish.
- Lift each chicken fillet from the marinade and dredge firmly in the seasoned flour, pressing to coat.
- For extra crunch, dip back into the marinade and coat in flour a second time.
- Heat the oil in a deep pan to about 175°C/350°F.
- Fry the chicken two pieces at a time for 5–6 minutes until deep golden and cooked through.
- Drain the fried chicken on a wire rack.
- Toss the shredded cabbage with 2 tbsp mayonnaise and a pinch of salt to make a quick slaw.
- Toast the burger buns cut-side down in a dry pan.
- Spread the remaining mayonnaise on the buns.
- Stack a fried fillet and a mound of slaw on each bun, close, and serve immediately.
Tips
- Marinate the chicken in buttermilk for at least an hour for tender, flavorful meat.
- Press the flour coating firmly into the fillets for extra craggy crunch.
- Keep the oil around 175°C/350°F so the coating crisps without burning before the chicken cooks.
- Let the fried fillets rest on a rack, not paper, so they stay crisp.
