Chicken Burger Recipe

Combine mayonnaise, ketchup, dijon mustard, hot sauce, lemon juice, garlic powder, smoked paprika, salt and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning. Refrigerate for at least 15 minutes to meld flavors.

Butterfly each chicken breast or pound to an even thickness of about 1/2 inch so both pieces are similar in size for even cooking.

Place chicken in a shallow dish or zip-top bag. Add buttermilk, 1 tsp kosher salt and 1/2 tsp black pepper, plus 1 tbs hot sauce. Mix to coat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. If short on time, 30 minutes still helps.

In a wide shallow bowl or plate, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, oregano, 1 tsp salt and 1/2 tsp black pepper. Mix well.

In a separate bowl whisk eggs with 2 tbs milk. Place panko (if using) on a third plate. You will dredge chicken: flour mix -> egg wash -> panko or second flour if not using panko.

Heat a deep skillet or Dutch oven with about 1.5–2 inches of vegetable oil to 350°F (175°C). If shallow frying in a skillet, heat 2 tbs vegetable oil over medium-high and turn once; chicken will take longer and crisp may be less even. Use a thermometer if possible.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour, pressing to adhere. Dip into egg wash, then press into panko or back into the flour mixture for a double-coat. Shake off excess.

Carefully lower chicken into hot oil. Fry in batches without crowding until golden brown and cooked through, about 4–6 minutes per side for 1/2-inch pieces (internal temp 165°F / 74°C). For deep frying, total time is about 6–8 minutes depending on thickness. Adjust heat to maintain oil temperature.

Transfer fried chicken to a wire rack set over a baking sheet and let rest 3–5 minutes. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper while hot.

While chicken rests, slice tomato into 1/4-inch rounds and pat dry. Tear or trim lettuce leaves to fit buns.

Brush cut sides of buns with melted butter. Toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Place a slice of cheddar on each piece of fried chicken immediately after cooking to let it soften; you can briefly cover the chicken with a lid for 30 seconds to help melt the cheese.

Peel (optional) and cut russet potatoes into fries about 1/3–1/2 inch thick. Rinse in cold water to remove starch and then soak in cold water for 20–30 minutes for crisper fries. Pat thoroughly dry with towels.

Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp paprika while still hot.

Spread about 1–2 tbs house sauce on the bottom half of each toasted bun.

Place 1–2 lettuce leaves on the sauce, then a slice or two of tomato.

Set the hot fried chicken with melted cheddar on top of the tomato. Add pickles if using.

Spread a little house sauce on the top bun and close the burger. Press gently to compact.

Plate each burger with a generous portion of fries. Serve extra house sauce on the side for dipping. Enjoy immediately while hot and crispy.