Description
Ultimate Crispy Chicken & Bacon Cheese Burger
“Crispy, cheesy, and loaded with bacon—this burger is the ultimate comfort food! Get ready for a bite of pure indulgence!”
Ingredients
For the Crispy Chicken:
2 boneless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Oil for frying
For the Burger Assembly:
2 brioche buns
4 slices crispy bacon
4 slices cheddar cheese
2 tbsp mayonnaise
1 tbsp hot sauce (optional)
Instructions
Marinate the Chicken
Pound chicken breasts to an even thickness.
Soak in buttermilk for at least 1 hour (or overnight for extra tenderness).
Prepare the Coating
Mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
Coat & Fry
Heat oil to 350°F (175°C).
Remove chicken from buttermilk and coat in the flour mixture, pressing firmly.
Fry until golden brown and crispy (about 4-5 minutes per side).
Assemble the Burger
Toast the brioche buns until golden.
Spread mayo (mixed with hot sauce if desired) on both buns.
Place a crispy chicken fillet, followed by a slice of cheddar cheese.
Stack another crispy chicken fillet and more cheese.
Add crispy bacon on top.
Close the bun and serve hot!
Pair with fries and a cold drink for the ultimate feast! Enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prepare your chicken by placing each breast between two sheets of plastic wrap and gently pounding to an even 1/2-inch thickness. This ensures even cooking. Soak the chicken in buttermilk in a sealed container in the refrigerator. For the coating, whisk the dry ingredients thoroughly in a shallow dish to evenly distribute the spices. When ready to fry, use a deep-fry thermometer to ensure the oil reaches a steady 350°F. Dredge the buttermilk-soaked chicken in the flour mixture, pressing firmly, then let it rest on a wire rack for 5 minutes before frying. This helps the coating adhere. Fry in batches to avoid overcrowding, which lowers oil temperature and leads to soggy coating.
Serving Suggestions
This hearty burger is a meal unto itself, but the right sides elevate it. Serve with classic crispy french fries, sweet potato fries, or onion rings. For a lighter contrast, a simple side salad with a tangy vinaigrette works well. A cold, creamy coleslaw is also a perfect pairing. Beverage choices include an ice-cold craft lager, a creamy milkshake, or sparkling lemonade.
How-to Summary
- Pound chicken breasts to even thickness and marinate in buttermilk.
- Combine flour, cornstarch, and spices for the crispy coating.
- Heat oil to 350°F (175°C).
- Dredge marinated chicken in flour mixture, press coating on firmly.
- Fry for 4-5 minutes per side until deeply golden and internal temperature reaches 165°F.
- Toast buns, spread with mayo (and hot sauce), and layer with chicken, cheese, and bacon.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes, for a lighter version. Place breaded chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 400°F for 20-25 minutes, flipping halfway.
What can I use instead of buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
How do I keep the burger from getting soggy? Ensure your fried chicken is fully drained on a wire rack after frying. Toast the buns and consider adding a barrier like a lettuce leaf between the bottom bun and the chicken.
Can I prepare components ahead of time? You can marinate the chicken overnight and mix the dry coating. However, bread and fry the chicken just before assembling for maximum crispiness.
What’s the best way to melt the cheese? Place a slice of cheese on each hot chicken fillet right after frying, letting the residual heat melt it. You can also briefly place the assembled burger under a broiler.
Common Mistakes to Avoid
- Avoid skipping the pounding step; uneven chicken leads to uneven cooking.
- Do not coat the chicken straight from the buttermilk without letting excess drip off; this creates clumpy breading.
- Never add too many chicken pieces to the oil at once, as it causes the temperature to drop and results in greasy, not crispy, chicken.
- Do not assemble the burger too far in advance, as steam from the hot components will make the bun soggy.
- Avoid cutting into the chicken to check doneness; use a meat thermometer to ensure it reaches 165°F internally.
Conclusion
This Ultimate Crispy Chicken & Bacon Cheese Burger is a masterpiece of textures and flavors, combining crunch, savory bacon, melted cheese, and juicy chicken. While it requires a few steps, each one is simple and contributes to the phenomenal final result. By following the detailed guide and avoiding common pitfalls, you can recreate a gourmet pub-style burger at home that is sure to impress. It’s the ultimate project for a special weekend meal or a satisfying indulgence any day of the week.