Henry’s Crispy Fried Chicken Burger

Henry’s Ultra-Crispy Fried Chicken Burger

Inspired by Henry from Mudgee & RecipeTin Eats

The "Henry" version of this burger is famous for its craggy, uneven, and incredibly crunchy crust. It avoids the "soggy" patches often found in fast-food chicken by using a specific dredging technique.

🍗 The Components

1. The Chicken & Marinade

Chicken: 2 large chicken breasts (cut in half horizontally to make 4 steaks) or 4 boneless, skinless chicken thighs. Thighs stay juicier, but Henry's recipe works perfectly with either.

Marinade:

1 cup Buttermilk (or 1 cup milk mixed with 1 tsp lemon juice)

1 tsp Salt

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper (optional for heat)

2. The "Ultra-Crunch" Flour Coating

1.5 cups Plain flour (All-purpose)

1/2 cup Cornflour (Cornstarch) — This is the secret for lightness and crunch

2 tsp Baking powder

Seasoning: 1 tbsp Paprika, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Salt, 1/2 tsp Black pepper.

The Secret Step: 2–3 tablespoons of the buttermilk marinade (added into the flour mix).

3. The Build

Buns: Soft Brioche buns, lightly toasted.

Sauce: Whole-egg mayonnaise (simple is better here to let the chicken shine).

Toppings: Finely shredded iceberg lettuce (for crunch) and dill pickles.

Cheese (Optional): Many purists (including Henry) skip the cheese to focus on the crunch, but a slice of American or Gouda works well.

👨‍🍳 Cooking Instructions

Step 1: Tenderize & Marinate

Pound the chicken to an even thickness (about 1.5cm) using a meat mallet or a heavy pan.

Mix the marinade ingredients in a bowl. Add the chicken and let it sit for at least 30 minutes, or up to 24 hours in the fridge for maximum tenderness.

Step 2: The "Drizzle" Trick

In a large shallow bowl, whisk together the flour, cornflour, baking powder, and seasonings.

The Henry Trick: Take 2–3 tablespoons of the marinade from the chicken bowl and drizzle it into the flour. Use your fingers to rub the liquid into the flour until you see small, pea-sized clumps forming. These clumps will stick to the chicken and become the "crunchy nubs."

Step 3: Dredging

Take a piece of chicken from the marinade, let the excess drip off, and press it firmly into the flour mix.

Make sure to pack the flour (and the clumps) onto the surface of the meat.

Step 4: Frying

Heat about 2–3cm of neutral oil (vegetable, canola, or peanut) in a heavy skillet or pot to 180°C (350°F).

Fry the chicken for 3–4 minutes per side until deeply golden brown.

Pro Tip: Don't touch the chicken for the first 90 seconds to allow the crust to set. Transfer to a wire rack (not paper towels) to keep it from steaming and getting soft.

Step 5: Assembly

Toast your buns.

Spread a generous layer of mayo on both sides.

Layer the pickles and the shredded lettuce on the bottom.

Place the hot, crispy chicken on top and close the burger.

💡 Why it Works

Buttermilk: The acidity breaks down the chicken fibers, making it tender enough to bite through easily in a burger.

Cornflour + Baking Powder: This combination creates tiny air bubbles in the crust, making it "shatteringly" crisp rather than hard and chewy.

The Clumps: By adding moisture to the flour beforehand, you bypass the smooth "batter" texture and get the craggy "extra crispy" look of premium fried chicken.