Fried Chicken Burger Recipe Without Buttermilk

This fried chicken burger is crispy, crunchy and so delicious! It is the best homemade burger I have ever made.

To make this yummy burger at home you will need just a few ingredients. Like chicken breast, yoghurt, flour and some spices. I have marinated the chicken in yoghurt instead of buttermilk. Just cut the chicken breast in half and prick it with a toothpick or fork. Then add it to the yoghurt mixture. This step is really important, as the chicken will absorb all the flavours from the mixture. Marinate it for at least 2 hours or even overnight in the refrigerator.

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Take it out and allow it to come to room temperature. Then dredge in the dry coating mixture. Dip it again in the marinade and shake off the excess. Dip it in the dry mix and coat well. By dipping it twice in the mixtures, the chicken will become super crispy and crunchy on the outside. And it will be juicy and succulent on the inside. So don’t forget this key step.

Fry till they turn golden brown in colour. Toast the buns with butter, apply mint mayo on the buns, add onion, tomato slices and fried chicken. Top with another bun half and serve. To make mint mayonnaise at home check the note below.

Prep Time: 10 min | Marinate Time: 2 hr | Cook Time: 20 min

Total Time: 2 hr 30 min

Yield: 2 burgers

Ingredients:

• 1 chicken breast, cut in half
• 2 buns
• 1 tbsp butter
• Onion slices, as required
• Tomato slices, as required
• Mint mayo, as required
• Oil, for frying

For the marinade:

• ¼ cup yoghurt
• 1.5 tsp red chilli powder
• 2 tsp ginger-garlic paste
• 1 tsp onion paste
• Salt to taste

For the coating mixture:

• ½ cup all-purpose flour
• ¼ cup cornflour
• 2 tsp red chilli powder
• 1 tsp dried parsley (you can also use fresh parsley)
• ½ tsp onion powder
• 1 tsp garlic powder
• Salt to taste

Cooking Directions:

Cut the chicken breast in half and prick it with a toothpick. In a bowl, add yoghurt, red chilli powder, ginger-garlic paste, onion paste and salt. Stir to combine.

Add the chicken pieces and mix well. Cover and keep it in the refrigerator for 2 hours or overnight to marinate.

In another bowl, sift together all-purpose flour and cornflour. Add red chilli powder, dried parsley, onion powder, garlic powder and salt. Stir everything well. Keep it aside.

After 2 hours, remove the chicken from the refrigerator and allow it to come to room temperature. Then shake off the excess marinade and place the chicken pieces into the coating mixture. Coat well and shake off the excess. Again dip it into the marinade, shake off the excess marinade, dredge it into the coating mix and shake off excess flour mixture.

Heat oil in a small wok over medium-high flame. Once hot, carefully drop a chicken piece into the oil. Fry one chicken piece at a time. Lower the flame to medium-low and cook until the chicken is golden brown in colour. It may approximately take 4-5 minutes per side.

Cut the buns in half and apply butter on both the sides generously. Heat a non-stick pan over medium flame and toast the buns. Spread a dollop of mint mayonnaise on the buns. Top with onion and tomato slices.

Place a fried chicken piece over it and top with another bun half. The fried chicken burger is ready to serve.

Note:

Homemade mint mayonnaise – In this recipe, I have used store-bought mint mayo. But if you like you can make it at home. Just add 1/4 cup mint leaves, 2 green chillies, 1/2 cup mayonnaise, sugar, salt and 1 tbsp lemon juice in a blender jar. Blend until you get a fine paste. Mint mayonnaise is ready and always store it in an airtight container in the refrigerator.

Fried Chicken Burger

This fried chicken burger is crispy, crunchy and so delicious! It is the best homemade burger I have ever made.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marination Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Snack

Servings 2 burgers

Ingredients

  

• 1 chicken breast cut in half
• 2 buns
• 1 tbsp butter
• Onion slices as required
• Tomato slices as required
• Mint mayo as required
• Oil for frying

For the marinade:

• ¼ cup yoghurt
• 1.5 tsp red chilli powder
• 2 tsp ginger-garlic paste
• 1 tsp onion paste
• Salt to taste

For the coating mixture:

• ½ cup all-purpose flour
• ¼ cup cornflour
• 2 tsp red chilli powder
• 1 tsp dried parsley or you can also use fresh parsley
• ½ tsp onion powder
• 1 tsp garlic powder
• Salt to taste

Instructions

 

• Cut the chicken breast in half and prick it with a toothpick. In a bowl, add yoghurt, red chilli powder, ginger-garlic paste, onion paste and salt. Stir to combine.
• Add the chicken pieces and mix well. Cover and keep it in the refrigerator for 2 hours or overnight to marinate.
• In another bowl, sift together all-purpose flour and cornflour. Add red chilli powder, dried parsley, onion powder, garlic powder and salt. Stir everything well. Keep it aside.
• After 2 hours, remove the chicken from the refrigerator and allow it to come to room temperature. Then shake off the excess marinade and place the chicken pieces into the coating mixture. Coat well and shake off the excess. Again dip it into the marinade, shake off the excess marinade, dredge it into the coating mix and shake off excess flour mixture.
• Heat oil in a small wok over medium-high flame. Once hot, carefully drop a chicken piece into the oil. Fry one chicken piece at a time. Lower the flame to medium-low and cook until the chicken is golden brown in colour. It may approximately take 4-5 minutes per side.
• Cut the buns in half and apply butter on both the sides generously. Heat a non-stick pan over medium flame and toast the buns. Spread a dollop of mint mayonnaise on the buns. Top with onion and tomato slices.
• Place a fried chicken piece over it and top with another bun half. The fried chicken burger is ready to serve.

Notes

Homemade mint mayonnaise – In this recipe, I have used store-bought mint mayo. But if you like you can make it at home. Just add 1/4 cup mint leaves, 2 green chillies, 1/2 cup mayonnaise, sugar, salt and 1 tbsp lemon juice in a blender jar. Blend until you get a fine paste. Mint mayonnaise is ready and always store it in an airtight container in the refrigerator.

Keyword chicken burger, fried chicken without buttermilk

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!