Crispy Chicken Burger Stack (3 Sauces, Restaurant Style at Home)

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They say necessity is the mother of invention, but in my kitchen it is usually my family’s requests! Last Sunday I made fried chicken burgers, and they came out so juicy and crispy that everyone kept asking for more even after the chicken ran out. So I thought: next time, why not make something so spectacular that one look leaves everyone wide-eyed?

That is how this crispy chicken burger stack was born. Three crunchy fried chicken fillets, each with its own sauce (sweet honey BBQ, spicy Nashville hot, and a creamy sriracha mayo), stacked one on top of the other with pickles, coleslaw and cheese. It looks like something from a fancy burger joint, but you can make it in your own kitchen.

Why You Will Love This Crispy Chicken Burger

• Extra crunch that lasts: cornstarch in the flour and a double dredge give a thick, craggy crust that stays crisp even under the sauce.
• Juicy inside: the buttermilk brine keeps the chicken soft and tender.
• Three flavours in one burger: sweet, spicy and creamy in every bite.
• Flexible: make one layer for a normal burger, or all three for a party showstopper.

Tips for the Crispiest Fried Chicken

• Brine for at least 2 hours. Overnight is even better for flavour and tenderness.
• Make little flour clumps. Drizzle a few spoons of buttermilk into the flour and rub it with your fingers. These clumps become the crispy ridges.
• Keep the oil at 175°C (350°F). Too hot and the outside burns before the inside cooks; too cool and the chicken turns oily.
• Rest on a wire rack, not on tissue paper, so the bottom does not go soggy.
• Sauce just before serving. Glaze the fillets at the last moment so the crust stays crunchy.
• Use thighs if you can. They stay juicier than breast meat.

Crispy Chicken Burger Stack Recipe

The Crispy Chicken Burger Stack Trilogy

Learn how I make a towering crispy chicken burger stack with an ultra-crunchy crust and three delicious signature glazes. Here are my foolproof chef tips!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Snack

Cuisine: American

Calories: 720

Ingredients Equipment Method Notes

Ingredients

  

• For the Ultra-Crispy Fried Chicken
• 1 kg Chicken thighs or breasts cut into large, uniform burger-sized fillets
• 2 cups Buttermilk for brining
• 1 tbsp Hot sauce
• 3 cups All-purpose flour
• ½ cup Cornstarch the secret to long-lasting crunch!
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Smoked paprika
• 1 tsp Cayenne pepper
• 1 tbsp Salt & 1 tsp Black pepper
• Oil for deep frying Peanut, canola, or corn oil
• The Three Signature Glazes/Sauces
• Layer 1 Bottom: Sweet BBQ Pulled Chicken Style Glaze
• ½ cup Smoked BBQ sauce mixed with 1 tbsp honey.
• Layer 2 Middle: Spicy Nashville Hot Sauce Glaze
• ½ cup of the hot frying oil mixed with 1 tbsp cayenne pepper 1 tsp brown sugar, and ½ tsp garlic powder.
• Layer 3 Top: Gourmet Special Mayo Sauce
• ¼ cup Mayonnaise mixed with 1 tbsp sriracha 1 tsp honey, and a dash of lemon juice.
• For Assembly
• 3-4 Premium Brioche buns split and buttered
• 1 cup Tangy coleslaw shredded cabbage and carrots in a light vinegar-mayo dressing
• 12 slices Dill pickle chips
• ½ cup Shredded mozzarella or cheddar cheese optional, for melting
• Fresh green onions finely chopped for garnish

Equipment

• 1 Deep Fryer or Large, Heavy-Bottomed Dutch Oven
• 1 Meat Thermometer
• 1 Three Mixing Bowls
• 1 Wire Cooling Rack

Method

 

Buttermilk brine

1. Whisk the buttermilk, hot sauce, 1 teaspoon of salt and a pinch of pepper together in a large bowl.
2. Submerge the chicken fillets completely, cover and refrigerate for at least 2 hours (overnight is even better).

Double-dredge coating

1. In a separate large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and black pepper.
2. Drizzle 2-3 tablespoons of the buttermilk marinade into the flour and rub it with your fingers to make small clumps. These give extra-crispy ridges.
3. Lift a fillet from the buttermilk, let the excess drip off, coat it in the flour, dip it back in the buttermilk for 1 second, then press it firmly into the flour again. Repeat for all pieces.

Fry

1. Heat the frying oil to 175°C (350°F).
2. Lower the fillets gently into the oil and fry for 6-8 minutes, turning now and then, until deep golden brown and cooked through (74°C / 165°F inside).
3. Transfer to a wire rack.

Glaze the layers

1. Top layer: toss a hot fillet in the special mayo sauce until coated.
2. Middle layer: carefully whisk the hot frying oil into the Nashville spice blend and brush it all over the second fillet.
3. Bottom layer: toss the third fillet in the warm honey-BBQ sauce.

Build the stack

1. Toast the brioche buns in a hot skillet with a little butter until golden.
2. Bottom bun: add pickles, the BBQ chicken fillet and shredded cheese.
3. Middle: add a bun half, the Nashville hot fillet, more pickles and a scoop of coleslaw.
4. Top: add another bun half, the special mayo fillet, chopped green onions, and close with the top bun.

Notes

Pro Tip:"When I first started building these giant food towers, they would slide around on the plate. My secret trick to keeping them perfectly stable is slicing the dill pickles thin, patting them completely dry with a paper towel, and using a long bamboo skewer right through the center of the buns!"

What to Serve With It

Serve this burger with fries or masala wedges, a cold drink and some extra coleslaw. For a full fried-chicken spread, add my crispy chicken wings, chicken potato lollipops or aloo pakoray on the side.

More Recipes You Might Like

• Easy Oven-Baked Doner Kebab
• Kabab Sub Sandwich
• Stovetop Pizza on Tawa
• Tawa Chicken

FAQs

Can I make this burger with only one chicken fillet?

Yes. Pick any one sauce and make a regular single burger. The stack is just for fun and for big appetites!

Can I make the chicken without buttermilk?

Yes. Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and leave it for 10 minutes. Thin plain yogurt also works.

Can I air fry the chicken?

You can. Spray the coated fillets well with oil and air fry at 200°C for about 12–15 minutes, flipping halfway. The crust will be lighter than deep-fried but still crispy.

How do I keep the stack from falling over?

Push a long wooden skewer through the centre of the burger before serving, and cut it in half with a sharp knife.

Can I prepare anything ahead?

Brine the chicken the night before and make the sauces and coleslaw ahead. Fry and assemble just before serving.