Garlic Parmesan Crispy Chicken Burger

Quick Recipe Version (TL;DR)

• Yield: 4 burgers
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• Chicken: 2 large boneless skinless chicken breasts, split into 4 cutlets and pounded to 1/2 inch thick
• Breading: 1 cup all-purpose flour, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 2 large eggs, 2 tablespoons milk, 1 1/2 cups panko breadcrumbs, 1/2 cup finely grated parmesan cheese
• Frying: 2 cups neutral oil, such as canola or vegetable oil
• Garlic parmesan butter: 4 tablespoons unsalted butter, 3 garlic cloves minced, 2 tablespoons chopped parsley, 1/4 cup finely grated parmesan cheese
• Creamy herb sauce: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 teaspoon Dijon mustard, 1 small garlic clove grated, 1/4 teaspoon kosher salt
• Burgers: 4 brioche burger buns, 4 lettuce leaves, 1 large tomato sliced, 2 tablespoons softened butter for toasting buns

Do This

• 1. Stir together the creamy herb sauce and chill it while you cook.
• 2. Split chicken breasts into 4 cutlets, pound to 1/2 inch thick, and season lightly.
• 3. Dredge chicken in seasoned flour, egg wash, then parmesan panko.
• 4. Fry at 350°F for 4 to 5 minutes per side, until crisp and 165°F inside.
• 5. Melt butter with garlic, parsley, and parmesan; toss the hot chicken patties in it.
• 6. Toast buttered buns in a skillet for 1 to 2 minutes, then build burgers with sauce, lettuce, tomato, and chicken.

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Why You’ll Love This Recipe

• Big garlic-parmesan flavor: The hot crispy chicken gets coated in buttery garlic and finely grated parmesan so every bite tastes rich and savory.
• Crunchy, juicy, and saucy: Panko breading keeps the outside crisp while the chicken stays tender, and the creamy herb sauce balances the richness.
• Restaurant-style at home: The method is simple enough for a weeknight but satisfying enough for game day, casual dinners, or feeding friends.
• Easy to customize: Make it spicy, extra cheesy, lighter, or meal-prep friendly with the variations below.

Grocery List

• Produce: Garlic, fresh parsley, fresh chives, lemon, lettuce, tomato
• Meat: Boneless skinless chicken breasts
• Dairy: Unsalted butter, finely grated parmesan cheese, sour cream
• Bakery: Brioche burger buns
• Pantry: All-purpose flour, panko breadcrumbs, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, paprika, neutral frying oil

Full Ingredients

For the Crispy Chicken Patties

• 2 large boneless skinless chicken breasts, about 1 1/2 pounds total
• 1 teaspoon kosher salt, for seasoning the chicken
• 1/2 teaspoon black pepper, for seasoning the chicken
• 1 cup all-purpose flour
• 1 teaspoon kosher salt, for the flour mixture
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper, for the flour mixture
• 2 large eggs
• 2 tablespoons whole milk
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated parmesan cheese
• 2 cups neutral oil, such as canola, vegetable, or peanut oil, for frying

For the Garlic Parmesan Butter

• 4 tablespoons unsalted butter
• 3 garlic cloves, finely minced
• 2 tablespoons finely chopped fresh parsley
• 1/4 cup finely grated parmesan cheese
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt, only if needed after tasting

For the Creamy Herb Sauce

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced into a paste
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For Assembly

• 4 brioche burger buns, split
• 2 tablespoons unsalted butter, softened, for toasting the buns
• 4 crisp lettuce leaves, such as romaine, green leaf, or butter lettuce
• 1 large ripe tomato, sliced into 4 thick slices
• 2 tablespoons finely grated parmesan cheese, optional, for finishing

Step-by-Step Instructions

Step 1: Make the creamy herb sauce

In a small bowl, stir together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 grated garlic clove, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust with an extra squeeze of lemon if you want it brighter.

Cover and refrigerate the sauce while you prepare the chicken. Even 15 to 20 minutes of chilling helps the garlic and herbs blend into the sauce.

Step 2: Prepare the chicken cutlets

Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally through the middle to make 4 thinner cutlets. Place the cutlets between two sheets of parchment paper or plastic wrap and pound them to an even 1/2-inch thickness.

Season both sides of the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let the chicken sit at room temperature for 10 minutes while you set up the breading station. This short rest helps the seasoning absorb and takes the chill off the meat for more even cooking.

Step 3: Set up the breading station

Place three shallow bowls or rimmed plates on your counter. In the first, whisk together 1 cup flour, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon black pepper. In the second, whisk 2 large eggs with 2 tablespoons milk until smooth. In the third, stir together 1 1/2 cups panko breadcrumbs and 1/2 cup finely grated parmesan cheese.

For best results, keep one hand for the dry ingredients and one hand for the wet egg mixture. This keeps the coating from clumping on your fingers and helps the breading stay light and even.

Step 4: Bread the chicken

Working with one cutlet at a time, dredge the chicken in the seasoned flour and shake off the excess. Dip it into the egg mixture, letting the extra drip back into the bowl. Finally, press it firmly into the parmesan panko mixture, coating both sides and the edges.

Transfer the breaded chicken to a wire rack or plate and let it rest for 5 minutes. This helps the coating hydrate and cling to the chicken, which means less breading falls off in the oil.

Step 5: Fry the chicken until crisp

Pour 2 cups neutral oil into a large heavy skillet, preferably cast iron or stainless steel. The oil should be about 1/2 inch deep. Heat over medium to medium-high heat until the oil reaches 350°F. If you do not have a thermometer, drop in a few panko crumbs; they should sizzle immediately but not turn dark right away.

Carefully add 2 breaded cutlets to the skillet. Fry for 4 to 5 minutes per side, adjusting the heat as needed to keep the oil between 325°F and 350°F. The chicken is done when the breading is deep golden brown and the thickest part reaches 165°F on an instant-read thermometer. Transfer to a wire rack set over a baking sheet and repeat with the remaining chicken.

Step 6: Make the garlic parmesan butter

While the chicken is still hot, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add 3 minced garlic cloves and cook for 45 to 60 seconds, stirring often, just until fragrant. Do not let the garlic brown heavily, or it can taste bitter.

Remove the pan from the heat and stir in 2 tablespoons chopped parsley, 1/4 cup finely grated parmesan cheese, and 1/4 teaspoon black pepper. Taste before adding the optional 1/8 teaspoon kosher salt, since parmesan is already salty.

Step 7: Toss the chicken in garlic parmesan butter

Place the hot fried chicken cutlets in a large shallow bowl or on a rimmed baking sheet. Spoon the warm garlic parmesan butter over the chicken and gently turn each cutlet to coat both sides. Work carefully so you keep the crunchy coating intact.

If any parmesan or garlic bits collect in the bowl, spoon them back over the top of the chicken. Let the coated chicken rest on a wire rack for 2 minutes so the butter settles into the crispy ridges without making the bottom soggy.

Step 8: Toast the buns and assemble the burgers

Spread the cut sides of the 4 brioche buns with 2 tablespoons softened butter. Toast them cut-side down in a clean skillet over medium heat for 1 to 2 minutes, until lightly golden and warm.

To assemble each burger, spread 1 to 2 tablespoons creamy herb sauce on the bottom bun. Add a lettuce leaf, one tomato slice, one garlic parmesan chicken patty, and a little extra sauce on top. Sprinkle with the optional extra parmesan if you like, then add the top bun. Serve immediately while the chicken is hot and crisp.

Pro Tips

• Use finely grated parmesan: The powdery, fluffy kind melts into the garlic butter and blends into the panko more evenly than large shreds.
• Keep the oil temperature steady: Oil that is too cool makes the chicken greasy; oil that is too hot browns the coating before the chicken cooks through. Aim for 325°F to 350°F while frying.
• Rest fried chicken on a wire rack: A plate traps steam underneath and softens the crust. A rack keeps the bottom crisp.
• Build with lettuce under the chicken: The lettuce creates a small barrier between the saucy bun and the hot chicken, helping the burger stay structured.
• Serve right away: These burgers are at their best within 10 minutes of frying, while the breading is crunchy and the garlic butter is warm.

Variations

• Spicy garlic parmesan chicken burger: Add 1/2 teaspoon cayenne pepper to the flour mixture and stir 1 to 2 teaspoons hot sauce into the creamy herb sauce.
• Extra cheesy version: Add a slice of provolone or mozzarella to each hot chicken patty right after tossing with garlic butter. Let it sit for 1 minute to soften before assembling.
• Air fryer option: Spray the breaded chicken generously with oil and air fry at 400°F for 10 to 12 minutes, flipping halfway, until the chicken reaches 165°F. Brush with garlic parmesan butter after cooking.

Storage & Make-Ahead

For the best texture, store the components separately. Refrigerate leftover cooked chicken in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 10 to 12 minutes, or in an air fryer at 375°F for 5 to 7 minutes, until hot and crisp. Avoid microwaving if possible, because it softens the breading. The creamy herb sauce can be made up to 3 days ahead and stored covered in the refrigerator. The chicken can be pounded and seasoned up to 24 hours ahead; keep it covered and refrigerated, then bread it shortly before frying.

Nutrition (per serving)

Calories: 786 kcal | Carbs: 56g | Protein: 47g | Fat: 42g | Saturated Fat: 14g | Fiber: 3g | Sugar: 7g | Sodium: 1420mg | Cholesterol: 178mg