Chicken Burger Fried Recipe

Mix and Shape

In a large bowl combine ground chicken, finely chopped onion, minced garlic, chopped parsley, panko breadcrumbs, egg, Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Mix gently with your hands or a spoon until just combined—avoid overworking to keep patties tender. Divide mixture into 4 equal portions and shape into slightly wider-than-bun patties about 3/4-inch thick. Place patties on a tray, cover, and chill in refrigerator for 20–30 minutes to firm.

Pan-sear (to finish after frying)

Heat 3 tablespoons vegetable oil in a large skillet over medium heat. After breading and frying (see Breading section), transfer fried patties to skillet and sear 1 minute per side to crisp edges and ensure internal temperature reaches 165°F (74°C). Remove and rest 3 minutes before assembling.

Prepare Breading Stations

Set up three shallow bowls or plates: 1) whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika; 2) whisk 1 cup buttermilk with 2 eggs until smooth; 3) place 1 cup panko breadcrumbs on a plate. If using regular milk, add 1 tablespoon vinegar and let sit 5 minutes to make buttermilk.

Dredge and Coat

Remove chilled patties from refrigerator. Working with one patty at a time: lightly coat the patty in the seasoned flour mixture, dip it into the buttermilk-egg mixture allowing excess to drip off, then press into panko breadcrumbs ensuring full, even coverage. For an extra-crispy crust, repeat the buttermilk and panko step (double-coat). Place coated patties on a wire rack for 10 minutes to set the coating.

Fry the Patties

Pour about 1 cup vegetable oil into a heavy skillet (or heat a deeper pan with 1–1.5 inches oil) and heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles on contact. Fry patties in batches (do not crowd) 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack or paper towel-lined plate to drain and rest 2–3 minutes. If finishing in skillet (see Patties section), proceed to pan-sear step for 1 minute per side to crisp edges and finish cooking.

Prepare Sauce

In a small bowl combine 1/2 cup mayonnaise with 2 tablespoons hot sauce; mix well. Taste and adjust heat or salt as desired. This will be the burger spread.

Toast Buns

Heat a clean skillet over medium heat. Lightly butter the cut sides of the buns (about 2 tablespoons butter total). Toast buns, buttered side down, until golden and crisp, about 1–2 minutes. Keep warm.

Assemble Burgers

Spread a generous tablespoon of the spicy mayo on both bottom and top buns. Place lettuce leaf on bottom bun, then fried chicken patty, add a slice of cheese if using (it will melt slightly from the hot patty), top with tomato slice, pickles and a little red onion if desired. Crown with top bun and repeat for remaining burgers.

If using cheese, add on the hot patty immediately after frying to allow it to melt. For extra crunch, add additional panko-fried onion rings or coleslaw between patty and bun. Serve with fries or a simple salad.