A proper crispy chicken burger starts with the right chicken burger meat, and for us that means a whole chicken breast fillet, not a reformed patty. Marinated in buttermilk, coated in a well-seasoned crunchy flour mix and shallow fried until golden, it is juicier and tastier than anything from the chicken shop, and it costs a lot less to feed the whole family. Here is how we make them at home.
Why whole chicken breast makes the best chicken burger
Ask any butcher what goes into a good chicken burger and you will get the same answer: real fillet. Chicken breast is lean, mild and tender, and once it is sliced in half and flattened, it cooks evenly in under ten minutes. You can see exactly what you are eating, too. Our Chicken Breast 1kg gives you enough for this recipe with some left over for a stir fry or traybake later in the week, and you will find every pack size, from 1kg packs to bulk boxes for the freezer, in our Chicken collection.
Makes: 4 burgers | Prep: 15 minutes, plus at least 30 minutes marinating | Cook: 20 minutes
Ingredients
- 2 large chicken breasts (about 500g), from a 1kg pack
- 150ml buttermilk (or natural yoghurt loosened with a splash of milk)
- 1 tsp fine salt, plus extra for the coating
- 1 tsp sweet paprika
- 1/2 tsp garlic granules
- For the coating: 100g plain flour, 50g cornflour, 1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt and 1/2 tsp black pepper
- Vegetable or sunflower oil, for shallow frying (about 400ml)
- 4 brioche or soft white burger buns
- 1/4 iceberg lettuce, shredded
- 1 large tomato, sliced
- 4 slices Cheddar or burger cheese (optional)
- For the burger sauce: 3 tbsp mayonnaise, 1 tbsp tomato ketchup, 1 tsp American mustard, 1 tbsp finely chopped gherkins and a pinch of smoked paprika
Method
- Slice each chicken breast in half horizontally to make 4 thinner fillets. Cover with cling film and gently bash to an even 1.5cm thickness.
- Mix the buttermilk with the salt, sweet paprika and garlic granules. Add the chicken, turn to coat, cover and chill for at least 30 minutes, or up to 12 hours.
- Stir together all the coating ingredients in a wide bowl. Drizzle in 2 tbsp of the buttermilk marinade and rub it in with your fingertips to make little clumps; these give the extra-crunchy craggy bits.
- Lift each fillet out of the marinade, let the excess drip off, then press firmly into the coating on both sides. Rest on a rack for 5 minutes while the oil heats so the coating sets.
- Heat about 1.5cm of oil in a large, deep frying pan to 170°C. Fry the fillets two at a time for 4–5 minutes each side, until deep golden and cooked through with no pink in the middle (at least 75°C in the thickest part).
- Drain on a wire rack set over kitchen paper and sprinkle with a pinch of salt. If using cheese, lay a slice on each hot fillet so it starts to melt.
- Mix the burger sauce ingredients. Toast the cut sides of the buns, spread with sauce, then layer up lettuce, the crispy chicken, tomato and the bun lid. Serve straight away with chips or coleslaw.
Butcher's tips for a juicy, crunchy chicken burger
The biggest mistake with chicken burgers is cooking a whole, uneven breast. The thick end takes so long that the thin end dries out and the coating burns. Halving the breast and bashing it to an even thickness fixes that, and it gives you a fillet that fits the bun nicely instead of a tall lump. Use a rolling pin or the bottom of a heavy pan and go gently, flattening the meat rather than tearing it.
Give the buttermilk time to work. Thirty minutes is enough to make a difference, but if you can marinate the chicken in the morning for tea, it will be even more tender and seasoned. Keep the oil at a steady 170°C: hotter and the coating colours before the middle is cooked, cooler and it soaks up oil and goes greasy. If you are not sure about timings, our How to Cook Chicken Breast in the Pan guide explains how to check chicken breast is done.
Oven and air fryer chicken burgers
Not keen on shallow frying? Both alternatives work well. In the air fryer, spray the coated fillets generously with oil on both sides and cook at 200°C for 12–15 minutes, turning halfway. Our How to Cook Chicken Breast in the Air Fryer guide has more detail on times for different sizes. In the oven, put the fillets on a rack over a baking tray, spray with oil and bake at 220°C (200°C fan) for 20–25 minutes, turning once. The coating will not be quite as craggy as fried, but you will still get a good crunch.
Make it your own
Once you have the basic crispy chicken burger sorted, it is easy to change it up. Add a pinch more cayenne and a drizzle of hot sauce for a spicy version, or brush the cooked fillets with sticky barbecue sauce and top with smoked back bacon for a BBQ chicken burger. A few slices of avocado and a squeeze of lime make a lighter summer version, while a dollop of coleslaw inside the bun turns it into a proper chicken shop classic.
If you love crispy chicken, you will also like our Homemade Southern Fried Chicken, which uses thighs and drumsticks, and our Chicken Katsu Sando, a panko-coated chicken breast sandwich with a sweet, tangy katsu sauce.
What to serve with chicken burgers
Chunky oven chips or skinny fries are the obvious choice, along with a crunchy coleslaw. Corn on the cob, sweet potato wedges or a simple green salad also go well. For a family burger night, make the burger sauce in a big bowl and let everyone build their own. Doubling up is easy: one 1kg pack of chicken breast makes 8 burgers, so buy a couple of packs and freeze the rest for next time.
Food safety
Chicken must always be cooked all the way through. Cut into the thickest fillet before serving: there should be no pink meat, the juices should run clear, and a probe thermometer should read at least 75°C in the centre. Wash your hands, boards and knives after handling raw chicken, and do not rinse raw chicken under the tap, as this spreads bacteria around the kitchen. Throw away any leftover marinade and coating that has touched raw chicken. Cooked burgers are best eaten straight away; leftovers should be cooled, refrigerated within 2 hours and eaten within 2 days, reheated once until steaming hot.
FAQ
What is the best meat for a chicken burger?
A whole chicken breast fillet. Sliced in half and flattened, it cooks quickly and evenly, stays juicy under the coating and gives you a proper fillet burger rather than a reformed patty. Boneless thigh fillets also work if you prefer darker, richer meat.
Should I use chicken breast or chicken thigh for burgers?
Breast gives the classic, clean-cut fillet burger you get from a chicken shop. Thigh is juicier and more forgiving if you overcook it slightly, but it is less even in shape. Both need cooking until there is no pink and the juices run clear.
Can I make a chicken burger in the air fryer?
Yes. Coat the fillets as below, spray both sides well with oil and air fry at 200°C for 12–15 minutes, turning halfway, until golden and the centre reaches at least 75°C.
Why marinate chicken in buttermilk?
Buttermilk is mildly acidic, so it seasons the meat and keeps it tender and juicy. It also helps the flour coating cling on and turn craggy and crisp. Natural yoghurt thinned with a splash of milk does the same job.
Can I freeze homemade chicken burgers?
You can freeze the raw, coated fillets on a tray, then bag them once solid. Cook from defrosted, overnight in the fridge, and make sure they are cooked all the way through. Cooked burgers are best eaten fresh.
