Step-by-step method

At a glance

You're looking at a commitment to crispy chicken burger perfection — this recipe involves marinating chicken for at least 4 hours and making fluffy homemade buns from scratch with a special tangzhong technique to keep them pillowy soft. The most time-consuming part is letting the dough rise twice (about 3 hours total), but once you coat and fry that juicy, buttermilk-marinated chicken, you'll have an incredibly satisfying burger that beats anything you'd get from a fast-food place.

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Marinating the chicken

In a bowl, mix buttermilk, vinegar, egg, lemon juice and the spices. Slice the chicken breasts, submerge them fully in the marinade, and let them sit in the fridge for at least 4 hours.

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250 milliliter
Cultured Buttermilk

1 teaspoon
Ground Ginger

1 tablespoon
White wine vinegar

1 teaspoon
Dried Garlic

1 tablespoon
Lemon Juice

1 gram
Rainbow Peppercorns

350 gram
Skinless Chicken Breast

1 piece
Chicken Eggs

1 teaspoon
Salt
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The secret to softness: tangzhong

Take out the butter and eggs. Put the flour and milk in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens into a smooth, thick paste. Then transfer it to the bowl you'll use for kneading the dough.

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1 piece
Chicken Eggs

7 gram
All-purpose wheat flour

11 gram
Unsalted Butter

30 gram
Fresh Whole Milk (3.5% Fat)
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Making the bun dough

Warm the milk in a saucepan, then add it to the bowl along with the sugar, yeast, milk powder, salt, egg (13g per 2 buns) and flour. Knead thoroughly in a stand mixer (about 12–15 minutes) until you get a smooth dough.

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50 gram
Fresh Whole Milk (3.5% Fat)

2 gram
Salt

90 gram
All-purpose wheat flour

8 gram
Whole Milk Powder (dry)

5 gram
Granulated Sugar

2 gram
Dried Yeast

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Finishing the dough and first rise

Once the dough is smooth and elastic, gradually work in the softened butter. Knead for another 5 minutes. Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm spot for about 1.5 hours.
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Shaping tall buns

Divide the risen dough into 2 equal pieces. Turn each piece upside down and pull the edges into the centre to form a pouch shape. This technique helps the buns grow upward rather than spreading out.
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Tightening and final shaping

Flip the dough ball back over and, using the sides of your little fingers, drag it lightly across the work surface to tighten the base. You can also swirl it gently on the counter to get a perfectly round shape.
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Second rise on the tray

Arrange the shaped buns on a baking tray lined with parchment paper, leaving enough space between them. Cover and let rise for another 1.5 hours, until doubled in size. Meanwhile, preheat the oven to 185°C.
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Baking to golden perfection

Gently brush the risen buns with the remaining beaten egg and sprinkle with sesame seeds. Bake in the preheated oven for about 15–18 minutes, until golden.

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8 gram
Sesame Seeds
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Glossing and cooling

Let the baked buns cool briefly on the tray, then transfer them to a wire rack. While still warm, brush them with melted butter — they'll get a beautiful shine and even better flavour.
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Making the dips

Herb dip: mix ricotta, cottage cheese, sour cream, crushed garlic, lemon juice, herbs and half of the spices. Honey mustard dip: combine mayonnaise, honey, mustard, salt and pepper. Chill both dips in the fridge.

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2 gram
Rainbow Peppercorns

10 gram
Wholegrain Mustard

20 gram
Sour Cream 18%

1 piece
Garlic

10 gram
Honey

1 teaspoon
Lemon Juice

1 teaspoon
Parsley Leaves

30 gram
Cottage Cheese

2 gram
Rainbow Peppercorns

2 gram
Salt

35 gram
Mayonnaise

2 gram
Salt

50 gram
Ricotta

2 gram
Dill
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Crispy breading mix

Pour the flour into a bowl and mix it with the spices. Add a few spoonfuls of the chicken marinade and stir with a fork so small lumps form in the flour — these are what give it that extra crunch! You can fry up some fries as a side at the same time.

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1 gram
Dried Celery

1 gram
Cayenne Pepper

1 gram
Chipotle (crushed chili flakes)

1 gram
Dried Oregano

1 teaspoon
Rainbow Peppercorns

200 gram
Frozen French Fries

1 teaspoon
Dried Onion

1 gram
Dried Basil

1 teaspoon
Ground Ginger

2 cup
All-purpose wheat flour

1 gram
Dried Thyme

1 teaspoon
Dried Mustard

1 teaspoon
Salt

1 teaspoon
Dried Garlic
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Frying the chicken

Coat the chicken strips one by one in the seasoned flour and fry immediately in hot oil until golden. Let the cooked pieces drain on a wire rack.

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500 milliliter
Peanut oil
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Prepping the buns and base

Slice the cooled buns in half and toast the cut sides in a dry pan until golden. Spread the bottom half with herb dip and top with shredded lettuce.

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30 gram
Mixed Salad Greens
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Final assembly

Place the crispy chicken on the lettuce, top with a slice of cheese and briefly melt it with a kitchen torch. Add a handful of fresh sprouts, some red onion rings, and finish with the top bun spread with honey mustard dip. Enjoy!

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40 gram
Cheddar

20 gram
Sprout mix

1 piece
Red Onion

Crispy Chicken Burger in a Homemade Bun

Name: Ultimate Crispy Chicken Burger
Prep time: 30 min
Cook time: 37 min
Total time: 517 min
Yield: 2
Cuisine: American
Ingredients: 250 milliliter Cultured Buttermilk; 1 gram Dried Basil; 20 gram Sprout mix; 80 gram Fresh Whole Milk (3.5% Fat); 97 gram All-purpose wheat flour; 2 teaspoon Salt; 2 gram Dill; 20 gram Sour Cream 18%; 10 gram Honey; 8 gram Sesame Seeds; 10 gram Wholegrain Mustard; 35 gram Mayonnaise; 1 gram Dried Celery; 11 gram Unsalted Butter; 8 gram Whole Milk Powder (dry); 200 gram Frozen French Fries; 1 teaspoon Dried Onion; 1 teaspoon Rainbow Peppercorns; 2 teaspoon Ground Ginger; 350 gram Skinless Chicken Breast; 2 teaspoon Dried Garlic; 1 tablespoon Lemon Juice; 1 teaspoon Parsley Leaves; 1 piece Red Onion; 6 gram Salt; 30 gram Mixed Salad Greens; 2 cup All-purpose wheat flour; 50 gram Ricotta; 2 gram Dried Yeast; 1 gram Chipotle (crushed chili flakes)

everydaybyyumsto

Prep 30 min Cook 37 min

Plus 3 h 15 min of resting (not counted in active time)

43 Ingredients

14 Steps

Hard Difficulty

About this recipe

Looking for a change, and the classic beef burger has started to feel a bit dull? Come discover the world of the ultimate chicken burger! 🍔 And if you're picturing some dry, rubbery fast-food patty, forget it right now. This recipe is a whole different story. Get ready for incredibly juicy meat marinated in buttermilk, tucked into an extra-crunchy, golden coating. ✨ Plus fluffy homemade buns so soft they practically melt on your tongue. It might sound like a challenge, but there's no need to worry. With this detailed step-by-step guide, you'll work your way to a burger you'll be genuinely proud of. 💪

Chicken Poultry Main Course American Hearty & filling To impress

Step-by-step method

At a glance

Marinating the chicken

For this step

The secret to softness: tangzhong

For this step

Making the bun dough

For this step

Finishing the dough and first rise

Shaping tall buns

Tightening and final shaping

Second rise on the tray

Baking to golden perfection

For this step

Glossing and cooling

Making the dips

For this step

Crispy breading mix

For this step

Frying the chicken

For this step

Prepping the buns and base

For this step

Final assembly

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Crispy Chicken Burger in a Homemade Bun

Ingredients — what you'll need

About this recipe

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