If using the brine ingredients, mix 1 tbs kosher salt, 1 tsp sugar and 5 ml lemon juice into 240 ml water and submerge the chicken for 20–30 minutes in the refrigerator. Pat dry thoroughly after brining.

Buttermilk marinade

In a bowl combine 240 ml buttermilk and 1 tbs hot sauce. Add the chicken and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.

Prepare flour dredge

In a shallow dish whisk together 120 g all-purpose flour, 30 g cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne pepper, 1.5 tsp salt and 1 tsp black pepper.

Egg wash

Crack 1 egg into a bowl and whisk lightly. This will be used between the buttermilk and flour for an extra-crispy coating.

Dredge and rest

Remove one piece of chicken from the buttermilk, let excess drip off, dip into the egg, then press firmly into the seasoned flour to fully coat. Repeat for the second breast. Place coated pieces on a wire rack and let rest 10 minutes to help the crust adhere.

Heat oil

Pour about 700 ml vegetable oil into a deep skillet or Dutch oven to a depth of about 3–4 cm (1.25–1.5 inches). Heat oil over medium-high until it reaches 175°C (350°F) or a small piece of bread sizzles and browns in ~45 seconds.

Fry chicken

Carefully lower the coated chicken into the hot oil (do not overcrowd; fry one at a time if needed). Fry for 4–6 minutes per side, maintaining oil temperature around 170–180°C, until golden brown and internal temperature reaches 74°C (165°F). Adjust time for thickness.

Drain

Transfer fried chicken to a wire rack set over a baking sheet and rest 5 minutes. This keeps the crust crisp.

Buns & Toppings

Prepare tomato and lettuce

Slice the tomato into 4–6 mm (1/4 inch) thick slices. Wash and dry lettuce leaves. Have pickles ready if using.

Toast buns

Heat a skillet over medium heat. Lightly butter the cut sides of the 2 buns (20 g butter total) and toast, buttered side down, until golden, about 1–2 minutes.

Mix mayo (optional)

If desired, combine 60 g mayonnaise with 10 g mustard and a pinch of black pepper to make a quick burger spread.

Assemble burgers

Spread mayonnaise (or mayo-mustard) on the bottom bun. Place 1 lettuce leaf, then a tomato slice, then the fried chicken breast. Top with pickles if using. Finish with additional lettuce if desired and the top bun.

Finish & Serve

Serve the chicken burgers immediately while the chicken is hot and the crust is crisp. Optionally cut in half and serve with fries, coleslaw or a pickle on the side.

Storage: Refrigerate leftover cooked chicken in an airtight container for up to 3 days. Re-crisp in a 180°C oven for 8–10 minutes.