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Crispy Fried Chicken Burger with Melty Cheese

A close-up shot of a Crispy Chicken Burger with melty cheese, pickles, served on a brioche bun on a white plate.
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Follow these steps to make a homemade chicken burger featuring an extra crispy coating and perfectly melted cheese.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil, for frying
  • 4 slices Monterey Jack cheese
  • 4 brioche burger buns
  • Mayonnaise, for spreading
  • Pickle slices, for topping

Instructions

  1. Pound the chicken breasts between two sheets of plastic wrap until they are about 1/2 inch thick and uniform in size.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your dry dredge.
  3. In a second shallow dish, whisk the eggs and milk together. This is your wet mixture.
  4. Dredge each chicken cutlet first in the dry mixture, shaking off excess. Dip it completely into the wet mixture. Return the cutlet to the dry mixture and press firmly to create a thick, craggy coating. Set aside on a rack.
  5. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  6. Carefully place one or two chicken cutlets into the hot oil, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove the cooked chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  8. While the chicken is hot, immediately place one slice of Monterey Jack cheese on top of each patty. Let it sit for 1 minute to melt.
  9. Lightly toast the cut sides of the brioche buns in a dry pan or under the broiler until golden.
  10. Spread mayonnaise on both halves of each bun.
  11. Place the cheesy chicken patty on the bottom bun, top with pickle slices, and place the top bun on. Serve immediately.

Notes

  • For extra crispiness, double-dip the chicken in the wet and dry mixtures for a thicker crust.
  • Use a thermometer to maintain oil temperature; too low results in greasy chicken, too high burns the crust before the center cooks.
  • Monterey Jack melts well due to its high moisture content; cheddar or American cheese are good substitutes.

Nutrition

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