Buttermilk Fried Chicken Burger Recipe

Pound and brine

Trim any excess fat from the chicken breasts and, if thick, butterfly or pound to an even thickness about 3/4 inch. Place breasts in a bowl or zip-top bag and pour in buttermilk and hot sauce. Refrigerate at least 2 hours or overnight.

Prepare dredge

In a large shallow bowl combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and black pepper. In a second shallow bowl whisk eggs until smooth.

Dredge chicken

Remove one breast from the buttermilk, letting excess drip off. Dip into the flour mixture, then into the eggs, then back into the flour mixture pressing to adhere a thick coating. Place on a wire rack and repeat for remaining breasts. Let rest 10 minutes to set the crust.

Heat oil

Pour oil into a deep skillet or heavy pot to a depth of about 1 1/2 inches. Heat to 350°F (175°C). If you don't have a thermometer, a cube of bread should brown in about 40–45 seconds.

Fry chicken

Fry the breaded breasts, 2 at a time without crowding, 5–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain.

Candy the bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Whisk maple syrup and brown sugar. Lay bacon on the rack and brush both sides with maple mixture. Bake 12–18 minutes until crisp and caramelized, turning once and brushing again halfway through. Remove and drain on paper towels; break into pieces.

Make hot honey barbecue glaze

In a small saucepan over low heat melt butter, stir in barbecue sauce, honey and sriracha. Warm until combined and slightly simmering, about 2–3 minutes. Keep warm. Reserve about 2 tablespoons for brushing buns if desired.

Glaze chicken and melt cheese

When chicken comes off the oil, brush both sides generously with the hot honey barbecue glaze. Place cheddar slices on each breast and set under a broiler or in a hot oven for 1–2 minutes until cheese melts and glaze is tacky.

Toast buns

Butter the cut sides of the buns and toast in a skillet over medium heat or on a griddle until golden, about 1–2 minutes. If reserved glaze is available, brush a little on the top buns for shine and flavor.

Assemble burgers

Spread about 2 tablespoons ranch on the bottom half of each bun, top with a handful of shredded lettuce, place the glazed melty-finish chicken breast, add two pieces of candied maple bacon, 2–3 pickle slices, and a drizzle of extra ranch. Cap with the top bun.

Provide extra sauce

Serve with a small ramekin of extra ranch for dipping.

Prepare potatoes

Preheat oven to 425°F (220°C) if roasting. Wash and cut russets into 1/4–1/2-inch fries. Optional: soak in cold water 20–30 minutes then drain and dry thoroughly to remove excess starch for crispier fries.

Season and cook

Toss fries with 3 tablespoons oil, smoked paprika, garlic powder, salt and pepper. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. Alternatively, deep-fry in oil at 350°F (175°C) for 3–5 minutes until golden, then drain and toss with seasoning while hot.

Finish

Taste and adjust salt. Serve fries immediately alongside burgers with extra pickles and ranch.