Crunchy Chicken Tower Burger Recipe

Prepare and brine

Slice each chicken breast horizontally into 2 even cutlets (about 3/4-inch thick). Pound lightly with a meat mallet to even thickness if needed. Place the cutlets in a bowl and pour the buttermilk mixed with the hot sauce over them. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Make the dredging stations

In a shallow dish combine the flour, cornstarch, paprika, garlic powder, onion powder, 1.5 tsp salt, black pepper and cayenne. In a second shallow bowl whisk the eggs until smooth. In a third bowl place the panko breadcrumbs.

Dredge the chicken

Remove a cutlet from the buttermilk, letting excess drip off. Dredge first in the seasoned flour mixture, shaking off excess. Dip into the beaten eggs, then press firmly into panko breadcrumbs to fully coat. Repeat for all cutlets. For extra crunch, double-dip: return to egg then panko again and press.

Fry the cutlets

Heat a heavy skillet over medium-high and pour in enough vegetable oil to reach about 1/3-inch depth (approximately 1 cup). Heat until oil registers 350°F (175°C) or a drop of breadcrumb sizzles immediately. Fry chicken cutlets in batches (do not crowd) 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if making multiple batches.

Prepare toppings and sauce

Thinly slice the tomato and red onion. Tear or stack the lettuce leaves to fit bun size. In a small bowl whisk together mayonnaise, sweet chili sauce, sriracha, lemon juice and 1/4 tsp salt until smooth. Taste and adjust heat or sweetness as desired.

Toast buns

Melt butter in a clean skillet over medium heat. Split buns and place cut sides down in the skillet. Toast until golden, about 1–2 minutes. Remove and set aside.

Assemble the Crunchy Chicken Tower Burgers

Spread about 1 tbsp of the spiced mayo sauce on each bottom bun. Place a lettuce leaf on the sauce, then a fried chicken cutlet. Top the hot cutlet with a slice of pepper jack cheese so it melts slightly. Add two pickle slices and a couple onion rings, then another smear (about 1 tbsp) of sauce and a tomato slice. For a "tower" effect, you can stack a second smaller cutlet on top with another cheese slice and repeat pickles/onion/sauce if you prepared double layers, otherwise top with remaining lettuce and sauce. Cap with the toasted top bun.

Serve

Serve the towers immediately while the chicken is hot and crunchy. Provide extra sauce on the side. Optionally pair with fries or a simple salad.