Crispy Buffalo Chicken Burger Recipe

Prep and butterfly

Trim any fat from the chicken breasts. Place each breast on a cutting board and butterfly to create two thinner cutlets (about 1/2 inch thick). If breasts are large, you can pound lightly between plastic wrap to even thickness.

Marinate

Put the cutlets in a shallow dish and pour 1 cup buttermilk and 1 tablespoon hot sauce over them. Cover and refrigerate 30 minutes to 2 hours (minimum 30 minutes) to tenderize and add flavor.

Make dredge and egg wash

In a shallow bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1 teaspoon salt and 1/4 teaspoon cayenne. In a second bowl, whisk 2 eggs with 2 tablespoons water to make an egg wash.

Bread the chicken

Remove cutlets from marinade, letting excess drip off. Dip each cutlet into the egg wash, then press thoroughly into the flour mixture, coating all sides. For extra crispness, double-dip: back into the egg wash and into the flour again. Place on a wire rack while heating oil.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C) — if no thermometer, oil should sizzle when a pinch of flour is dropped in. Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed. Transfer to a paper towel-lined tray then to a wire rack to keep crisp.

In a small saucepan over low heat, melt 3 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon honey, 1 teaspoon white vinegar, 1/4 teaspoon garlic powder and 1/8 teaspoon salt. Whisk until combined and warm, about 2–3 minutes. Do not boil. Remove from heat and keep warm.

Place the fried chicken in a large bowl, pour the warm buffalo sauce over the cutlets and toss gently to coat each piece evenly. Set aside on a clean plate while you prepare the rest.

Whisk together 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon ancho chile powder, 1/2 teaspoon chipotle powder (or 1 teaspoon adobo paste), 1 teaspoon lime juice, 1/2 teaspoon honey and 1/8 teaspoon salt until smooth. Taste and adjust heat/smoke — add more chipotle if desired. Refrigerate until ready to use.

Make crispy jalapeños

Slice the fresh jalapeño into thin rounds, removing seeds if you want less heat. In a small bowl combine 1/4 cup flour and 2 tablespoons milk with 1/8 teaspoon salt to make a thin batter. Heat a small amount (about 1/2 inch) of oil in a skillet over medium-high heat. Toss jalapeño slices in batter, shake off excess, and fry in batches 30–60 seconds per side until edges curl and become crisp. Transfer to paper towels and season lightly with salt.

Toast buns

Heat a skillet over medium heat. Spread 1 teaspoon butter on each bun half and toast cut sides in the skillet until golden, about 1–2 minutes. Set aside.

Assemble burgers

On the bottom bun spread about 1 tablespoon ancho chipotle sauce. Place an iceberg lettuce leaf, then a buffalo-coated chicken cutlet. Top the chicken with 2 slices tomato, 2 slices red onion, a tablespoon pickled jalapeños (if using), and a small handful of crispy jalapeños. Add another drizzle (about 1 teaspoon) of ancho chipotle sauce on the top bun and close the burger. Repeat for second burger.

Preheat oven and/or air fryer according to package instructions for frozen fries. Toss 500 g frozen fries with 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and 1/2 teaspoon salt to evenly coat. Spread in a single layer on a baking sheet for oven or into air fryer basket.

Cook fries according to package or until crisp and golden (oven typically 20–25 minutes at 220°C/425°F, flipping halfway; air fryer 12–16 minutes at 200°C/400°F). When cooked, toss with chopped parsley if using and taste for salt.

Serve the burgers immediately with seasoned fries on the side.