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Ultimate Crispy Fried Chicken Burger with Smoked Gouda Melt

A hand holds a delicious Crispy Chicken Burger with Melty Cheese, showing the golden bun and thick, juicy fried chicken patty.
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Follow this guide to make a restaurant-quality crispy chicken burger featuring a buttermilk brine, double-dipped panko breading for maximum crunch, and perfectly melted smoked Gouda cheese.

Ingredients

Scale
  • 2 (6 oz) boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten
  • 4 slices smoked Gouda cheese
  • 4 brioche burger buns
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon smoked paprika
  • Shredded lettuce, for serving
  • 2 large dill pickle chips, per burger

Instructions

  1. Pound the chicken halves to an even 1/2-inch thickness.
  2. In a shallow dish, combine the buttermilk, hot sauce, 1 teaspoon salt, and 1 teaspoon pepper. Marinate the chicken for at least 2 hours, or preferably overnight.
  3. Prepare the breading station: Place the 1 cup flour and panko in one dish. Place the 2 beaten eggs in a second dish. Place the remaining 1/2 cup flour in a third dish.
  4. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Use a thermometer to monitor the temperature closely.
  5. Remove chicken from the buttermilk, letting excess drip off. Dredge the chicken first in the dry 1/2 cup flour, shaking off excess.
  6. Dip the floured chicken completely into the egg wash. Let excess drip off.
  7. Press the chicken firmly into the panko/flour mixture, ensuring the entire surface is coated. For extra crispiness, dip the coated chicken back into the egg wash quickly, then press again into the panko mixture (double dip).
  8. Carefully place 1 or 2 chicken cutlets into the hot oil, ensuring you do not overcrowd the pot. Fry for 5 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature between 300°F and 330°F (149°C and 165°C).
  9. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Immediately top each hot chicken piece with a slice of smoked Gouda cheese. The residual heat will melt the cheese.
  10. While the chicken rests, lightly toast the cut sides of the brioche buns in a dry skillet or under the broiler until golden brown.
  11. Mix the mayonnaise, Dijon mustard, and smoked paprika to create the sauce. Spread generously on both halves of the toasted buns.
  12. Assemble the burger: Bottom bun, sauce, crispy chicken with melted cheese, pickles, lettuce, and top bun. Serve immediately.

Notes

  • Maintaining the correct oil temperature is key; too low results in greasy chicken, too high burns the crust before the center cooks.
  • For the crispiest coating, press the breading firmly onto the chicken pieces before frying.
  • If you prefer a spicy burger, add cayenne pepper to the buttermilk marinade.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-burger-with-melty-cheese/