Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Henry’s Crispy Fried Chicken Burger Recipe
KFC, eat your coronary heart out! Our Fried Chicken Burger is approach crispier than yours, the chicken is approach juicier and it tastes approach higher. The trick is to combine a little bit of marinade into the flour coating – this creates lumps that fries up into an superior extremely crunchy crust.
Immediately’s recipe is right here courtesy of a younger boy named Henry whom I met at a ebook signing within the NSW regional city of Mudgee. Huddled on the sofa of a comfortable native ebook retailer, he declared his signature dish to be the RecipeTin Fried Chicken. We enthused over how remarkably un-greasy it’s and marvelled at the way it’s crunchy throughout, in contrast to KFC which we eeewed about how the pores and skin has greasy soggy patches.
Dialog then moved into how we’d use the Fried Chicken to make the BEST fried chicken burger on the earth. (Sure, we capitalise it!). We each agreed plain shredded lettuce was higher than coleslaw (too wealthy!), melted cheese was pointless (an excessive amount of!), tomato was non-compulsory. and the bun should be tremendous comfortable.
So right here it’s. Devoted to Henry and the city of Mudgee – I current to you, our easiest Extremely Crispy Fried Chicken Burger!
Please observe the nubbly, crunchy, craggy floor on the fried chicken!! 🙌🏻
Right here’s what you want for home made Crispy Chicken Burgers.
Chicken brine retains it juicy!
I exploit breast as a result of it’s simpler to get a pleasant uniform form appropriate for burgers. It’s marinated in a buttermilk and salt combination which locks in juices. Important as a result of breast will prepare dinner past the best inside temperature within the prepare dinner time required to make the crust actually crispy and golden.
Don’t fear should you don’t have buttermilk, substitute yogurt and milk as a substitute. It really works nearly the identical!
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Chicken breast is my desire for a comparatively uniform form when trimmed to dimension. Nonetheless, boneless chicken thighs work as effectively. Whichever you utilize, it’s greatest to pound to even thickness so it cooks by way of evenly and sits moderately straight on the burger.
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Buttermilk – Recognized for its marinating qualities so the chicken is admittedly juicy inside as soon as cooked. It’s the normal marinating ingredient used for Southern Fried Chicken which is the fried chicken recipe used for this burger.
Whereas it’s a typical ingredient within the States, it’s extra of a speciality baking merchandise right here in Australia. However there’s an simple substitute that works nearly the identical – simply plain yogurt and milk! The acidity and thickness of yogurt diluted with milk ends in virtually the identical consistency as buttermilk, and yogurt is great for marinating (proof right here!).
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Salt – For seasoning and improve the chicken’s juiciness.
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Egg – To make the flour crust keep on with the chicken.
KFC 11 secret herbs and spices!
The flavour of the fried chicken is a copycat of KFC fried chicken. Flavour sensible, it’s very related!
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Herbs and spices – No uncommon gamers right here, simply all the standard suspects! Alter the cayenne pepper for the quantity of spiciness you need. Merely omit should you don’t need spicy in any respect!
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Cornflour/cornstarch and flour – For the coating of the chicken to make it fry up extremely crunchy! Cornflour makes it crunchier than simply utilizing flour. So why not simply use all cornflour? As a result of it doesn’t go golden when fried, it stays white. However, flour coated issues fry up into a fantastic golden color! So through the use of a mix of the 2, we get one of the best of each worlds – crunchy and golden color.
Burger fixings
Don’t let anybody inform you what it is best to or mustn’t have in your burger. Although, if you need a copycat better-than-KFC-Burger expertise, right here’s what you want!
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Tender buns – I exploit brioche buns as a result of they’re so comfortable and pillowy, and a bit of bit candy like KFC buns. Nonetheless, you need to use any buns you need. (I’d personally keep away from extremely chewy / crispy ones although. A bit too powerful to be used in burgers).
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Gherkins/pickles – Simply your on a regular basis dill pickles, or no matter takes your fancy. Just a bit one thing to chop by way of the richness and saltiness of the whole lot else occurring contained in the burger!
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Lettuce – Good ole’ iceberg lettuce! Good and contemporary, finely slicing it provides it some respectable top and a beautiful mattress for the crunchy chicken to relaxation on. 🙂
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Garlic mayonnaise – KFC doesn’t use garlic mayo, however you and I do know {that a} contact of garlic simply makes mayo higher. Turns it into aioli, really! 🙂
It’s simpler than conventional Fried Chicken which is made with bone-in chicken that take longer to fry (~6 to eight minutes) so it is advisable to be fairly correct with temperature management.
Chicken Burgers, then again, are thinner, boneless items and take simply 3 to 4 minutes to fry. And due to the form, you don’t want almost as a lot oil.
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Pound the chicken to 1cm / 0.4″ even thickness. Use freezer baggage, ziplock baggage or related (I exploit a purpose-made product known as “Go-Between”) and a meat mallet, or rolling pin. Pounding is really helpful so the chicken cooks by way of evenly and sits a bit of straighter on the burger. However should you skipped this step, it wouldn’t be a deal breaker. 🙂
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Trim the chicken to the dimensions of the buns, or bigger, if you need! It’ll shrink a contact when it cooks however the crunchy nubbly bits add dimension.
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Marinade – Combine the buttermilk, salt and egg. Then add the chicken and toss to coat. Marinate for not less than 3 hours, or as much as 24 hours. Don’t go a lot past 24 hours, it really over marinades and makes the feel of the chicken an excessive amount of just like the chilly reduce chicken slices you purchase on the deli. Nonetheless good, nevertheless it does change the chicken texture.
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Crunchy coating – Combine collectively the flour, cornflour/cornstarch and all of the spices.
PS There is no such thing as a spice combine within the marinade as a result of there’s a ton within the coating which is the place you need a punch of flavour. If it was within the marinade too, then the entire chicken simply tastes the identical right through. The distinction between chicken flavour inside and intense coating is nicer. KFC tastes like ours ie you may’t style the seasoning contained in the chicken, simply on the coating.
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Marinade flour clumps – That is the trick to the extremely crunchy chicken! Drizzle 2 tablespoons of the marinade into the flour combination then use your fingers to combine it in. The flour will kind little clumps.
When this sticks to the chicken, it fries up into extremely crunchy nubbly bits. That is what makes this chicken so crunchy! See my Fried Chicken recipe for musings and ravings about this methodology. Thanks Kenji!
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Coat the chicken within the flour combination simply previous to frying. Don’t do that upfront and depart it mendacity round, the chicken will sweat and make the flour soggy.
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Look in any respect these clumps! Specific cross to crunchy city!
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Fry in oil for 4 minutes or till golden and crunchy, then drain on paper towels.
Cooking vessel & oil quantity – You’ll need 2.5cm / 1″ of oil in no matter cooking vessel you utilize, so the chicken is elevated off the bottom and can fry evenly all the way in which round. A heavy primarily based pot like a dutch oven is good for security, even distribution of warmth and likewise as a result of it retains warmth effectively.
Oil temp – The oil temperature must be 180C/350F. If you happen to don’t have a thermometer (I exploit a Thermapen) then check by throwing in a small dice of bread. At 180C/350F it ought to flip golden in 15 seconds. OR stick a bamboo chopstick in and contact the bottom of the pot – if bubbles instantly rise from flooring of pot, oil is sizzling sufficient.
Holding cooked items heat – As a result of the skinny items of chicken prepare dinner in simply 4 minutes, you received’t want an oven to maintain the cooked items heat. Batch 1 will nonetheless be sizzling if you end batch 2. Nonetheless in case you are scaling up, hold cooked chicken heat in a 50C/125F pre-heated oven on a rack set over a tray (so the underside doesn’t go soggy).
⚠️ Don’t contact the chicken for the primary 90 seconds, to offer the crust an opportunity to stick.
Assembling the chicken burgers
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Garlic mayo – Combine the mayonnaise with grated garlic. Do that not less than quarter-hour forward to offer the flavours an opportunity to meld.
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Unfold the mayo on the lid and base of flippantly toasted buns. You may toast within the oven, underneath a grill or simply put the reduce face down in a pan on the range.
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Assemble – Pile lettuce on the bottom, high with tomato if utilizing, then chicken, gherkins then the lid.
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Consuming time! Sink your enamel into the burgers whereas sizzling and crunchy!
Like to know what you assume should you do this! Hand on coronary heart, this actually is much superior to KFC burgers. I’m not one to draw back from going public with Shameful Meals I really like (oh, I’ve been busted doing midnight kebab runs a number of instances!). However KFC burgers is one factor you’ll by no means catch me consuming!! – Johnsat x
PS If you happen to make a aspect of home made fries to serve with these burgers, I’ll be impressed. And should you do a full-blown home made KFC unfold by including Coleslaw plus Potato and Gravy, I’ll be significantly impressed!
Full your Do-it-yourself KFC unfold!
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Ingredients
- 2 x 250g/8oz chicken breast (I use this)
- 4 boneless thigh fillets
- 3/4 cup buttermilk (Note 1 for sub)
- 1 1/2 tsp cooking / kosher salt
- 1 large egg
- 4 soft buns , split and lightly toasted (mine are 10cm/4″)
- 2 – 3 cups iceberg lettuce , finely sliced (or other leafy greens of choice)
- 2 tomatoes , sliced (optional, sometimes I do)
- 2 gherkins / dill pickles , sliced on an angle
- 2/3 cup mayonnaise , preferably whole egg
- 3/4 tsp garlic , finely grated (1 clove)
- 3/4 cup flour , plain / all purpose
- 1/4 cup corn flour / cornstarch
- 1/4 tsp celery salt (or heaped 1/8 tsp celery seed)
- 1/2 tsp sweet paprika
- 1/8 tsp cayenne pepper (inc to 1/2 tsp for spicy ZINGER burger!)
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp ginger powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cooking salt / kosher salt
- 1 1/2 tsp black pepper
- 3 cups vegetable oil (or canola or peanut) (2.5cm/1″ depth in cooking vessel)
Instructions
- Shortform recipe:
- Pound chicken to 1cm / 0.4" thickness, trim, marinade 3 – 24 hrs. Mix coating and seasoning, mix in 2 tbsp marinade. Coat chicken, fry at 180°C/350°F for 4 min (don't touch for first 90 sec). Assemble!
- Full instructions:
- Chicken – Cover the chicken with a freezer bag or plastic sheet and pound to 1cm / 0.4" even thickness. Trim to just a touch larger than the size of your bun. Save off-cuts for another use (stir fry – or Dozer, in my case!).
- Marinade – Whisk Marinade ingredients in a bowl. Add chicken, toss. Marinate in the fridge for 3 hours minimum, to overnight (don't go beyond 24 hrs).
- Garlic mayo – Mix in a small bowl and refrigerate until required.
- Prepare crunchy coating – Mix flour, cornflour and Seasoning ingredients in a bowl. Drizzle over 2 tablespoons of the marinade, then use fingers to mix through to form lumps – when this sticks to the chicken, it fries up into awesome crunchy bits!!
- Heat oil in a large heavy based pot over medium high heat to 180°C/350°F (Note 2).
- Coat chicken – Pick up a piece of chicken and allow excess marinade to drip off. Press to coat in flour coating. Shake off excess, then fry for 2 minutes on each side until golden. DO NOT TOUCH for the first 90 seconds to allow the coating to adhere. I fry 2 at a time. Drain on paper towels, cook remaining chicken.
- Assemble – Smear garlic mayo on the top and bottom of the buns. Pile lettuce on the base, top with tomato if using. Then chicken, gherkins and put the lid on. Sink your teeth into it immediately and enjoy!
Notes
1. Buttermilk is the traditional marinating ingredient for Southern Fried Chicken. Find it in near milk in large grocery stores. Sub with 1/2 cup yogurt + 1/4 cup milk, it works nearly as well (yogurt is an excellent marinading ingredient). Next best sub: stir 1 1/2 tsp white vinegar into milk, leave 10 minutes. Will curdle. Use per recipe.
2. Frying vessel – I feel safe using a heavy cast iron pot. For most oil efficiency, use a wok – shape means you will use about 30% less oil with same surface area for frying. If you have a deep fryer, I salute you!
Oil temperature – use a thermometer. If you don’t have one, test by throwing in a small cube of bread, at 180C/350F it should turn golden in 15 seconds. OR stick a bamboo chopstick in and touch the base of the pot – if bubbles immediately rise from floor of pot, oil is hot enough.
3. Re-using oil – The oil gets a little too dirty with fried chicken, because of the heavy seasoning in the coating. You could re-use it once more for another batch of this recipe, but I wouldn’t use it for another recipe.
4. Leftover cooked chicken will keep for 3 days but, well, you know. Soggy. 🙁
Nutrition per burger. Estimate assuming 1 tablespoon of the oil is absorbed into the chicken coating and takes into account residual flour and marinade that is discarded.
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