Ingredients
Chicken breast fillets: 4 pieces
Buttermilk: 1 cup
All-purpose flour: 2 cups
Cornstarch: 1/2 cup
Paprika: 1 tbsp
Garlic powder: 1 tbsp
Onion powder: 1 tbsp
Dried oregano: 1 tbsp
Dried basil: 1 tbsp
Dried thyme: 1 tbsp
Salt: 2 tsps
Black pepper: 1 tsp
Cayenne pepper: 1 tsp
Baking powder: 1 tsp
Vegetable oil (for frying): as needed
Burger buns: 4 pieces
Mayonnaise: 4 tbsp
Lettuce leaves: 4 pieces
Tomato slices: 8 slices
Pickle slices: 8 slices
Directions
1. Marinate the chicken breasts in buttermilk. Cover and refrigerate for at least 1 hour.
2. In a large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, dried basil, dried thyme, salt, black pepper, cayenne pepper, and baking powder. Mix well.
3. Remove chicken breasts from the buttermilk and let any excess liquid drip off.
4. Dredge the chicken breasts in the flour mixture, pressing firmly to ensure they are well-coated.
5. Heat vegetable oil in a deep frying pan or fryer to 350°F (175°C).
6. Fry the chicken breasts in batches until golden and crispy, about 6-8 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
7. Drain the fried chicken on paper towels to remove excess oil.
8. Lightly toast the burger buns.
9. Assemble the burgers by spreading 1 tablespoon of mayonnaise on the bottom half of each bun.
10. Place a lettuce leaf on top of the mayonnaise.
11. Add a crispy chicken breast on the lettuce.
12. Top with 2 tomato slices and 2 pickle slices.
13. Place the top half of the bun over the pickles.
14. Serve immediately.