Featured Recipe
Air Fryer Crispy Chicken Burgers
By Kate
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Crispy air-fried chicken thighs coated in crunchy cereal and spices. Two sauces—Buffalo butter reduced with brown sugar and cider vinegar, and a chunky blue cheese dip with mayo, sour cream, herbs, garlic, lemon, honey, and optional celery. Optional quick-pickled red onions. Brioche buns toasted, layered with lettuce, spicy-sauced chicken, pickled onions, and blue cheese crumble. Balanced heat, tang, crunch. Slightly smoky, herbaceous, spicy, creamy contrast. Ready in around 1 hour 15 minutes for four servings.
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Prep:
45 min
Cook:
35 min
Total:
Serves:
4 servings
air fryer
chicken
burgers
American cuisine
spicy
Introduction
Crunchy. Spicy with little sweet hints. Buffalo butter sauce thicker, darker, more smoky from reduction. Blue cheese dip chunky, acidic, creamy with hiding celery crunch if you want. Pickled onion gives acid pop and slight bite, cuts richness. Chicken thighs, meatier, juicier than breasts. Cereal coating different than crumbs; local rice cereal crush adds crunch, texture. Air fryer does magic — crispy golden crust with less fat. Brioche buns soft, pillowy, toasted. Layers of flavor and texture. Gets messy fast, so napkins at the ready. Good if you want to mix it up from standard fried chicken recipes. Air fryer timing adjusted upwards by a few minutes for crispier texture.
Ingredients
Buffalo Sauce
- 40 g (3 tbsp) butter
- 150 ml (2/3 cup) hot pepper sauce (adjust to heat preference)
- 25 ml (1 1/2 tbsp) brown sugar
- 10 ml (2 tsp) apple cider vinegar
- 20 g (3 tbsp) crumbled blue cheese, plus extra for garnish
- 100 ml (just under 1/2 cup) mayonnaise
- 50 ml (3 tbsp) sour cream
- 20 ml (1 1/2 tbsp) chopped flat-leaf parsley
- 20 ml (1 1/2 tbsp) fresh lemon juice
- 3 ml (3/4 tsp) honey
- 1 small garlic clove, finely minced
- 1/3 stalk celery, finely diced (optional)
- 1 small red onion, thinly sliced
- 20 ml (1 1/3 tbsp) lemon juice
- 20 ml (1 1/3 tbsp) water
- 20 ml (1 1/3 tbsp) sugar
- 85 g (2/3 cup) all-purpose flour
- 2 large eggs
- 80 g (2 3/4 cups) crispy rice cereal, lightly crushed
- 6 ml (1 1/4 tsp) garlic powder
- 6 ml (1 1/4 tsp) onion powder
- 6 ml (1 1/4 tsp) crushed red pepper flakes
- 6 ml (1 1/4 tsp) dried tarragon
- 3 ml (1/2 tsp) salt
- 500 g (just over 1 lb) boneless skinless chicken thighs (4 to 5 pieces)
- 40 ml (2 1/2 tbsp) vegetable oil
- 4 brioche hamburger buns, warmed
- Lettuce leaves, torn
Blue Cheese Sauce
Pickled Onion (Optional)
Fried Chicken
Burgers
About the ingredients
Butter should be unsalted, room temp helps melt quickly in sauce. Hot sauce varies; if you don’t have classic buffalo sauce, use a spicy cayenne or a mix of hot sauces to taste. Brown sugar balances acidity but reduce if too sweet for you. Cheese can be stronger or milder—crumbled stilton or gorgonzola variant works. Celery optional, adds fresh crunch but can omit if disliked. Rice cereal toasted and crushed, not powdered; gives irregular texture unlike breadcrumbs which are uniform. Chicken thighs have more fat and flavor than breasts but substitute if needed. Oil brushed on helps crisp and gives glossy finish without deep frying. Brioche buns warm in oven or toaster to keep soft interior and slight crust outside. Lettuce optional but adds green fresh layer. Use fresh parsley for sauce; dried okay but flavor less pronounced.
Method
Pickled Onion
- Mix red onion slices with lemon juice, water, sugar in a glass bowl. Cover with cling film. Microwave 1 min. Let sit at room temp while working on other prep.
- Combine butter, hot sauce, brown sugar, cider vinegar in small saucepan. Bring to boil, simmer until reduced by about half, around 6 mins. Take off heat, set aside.
- In bowl, stir blue cheese, mayo, sour cream, parsley, lemon juice, honey, garlic, celery if using. Season with salt and pepper. Refrigerate. Keeps 3 days sealed.
- Place flour on one plate. Beat eggs in another. Mix crushed cereal with garlic powder, onion powder, red pepper flakes, tarragon, salt on a third plate.
- One piece at a time, dredge chicken in flour, shake off excess. Dip in eggs lightly. Press into cereal mixture firmly. Set coated pieces on plate.
- Brush each side of chicken with oil using pastry brush.
- Arrange chicken in air fryer basket spaced apart. Cook 190°C (375°F) for 17 minutes. Flip chicken, cook further 12 minutes, till golden and done inside.
- Spread inside of buns with blue cheese sauce generously.
- Place chicken thigh on bottom bun. Brush chicken with buffalo sauce.
- Add torn lettuce leaves, some pickled onion slices on top.
- Sprinkle with more blue cheese crumbles.
- Top with bun lids, press lightly.
Buffalo Sauce
Blue Cheese Sauce
Prep Chicken
Cook Chicken
Assemble Burgers
Technique Tips
Pickling onions is quick but essential if used—microwave speeds up but you can let it soak longer at room temp. Buffalo sauce simmer and reduce until noticeably thicker, tastes richer. Mix seasonings well with crushed cereal for even flavor coating. Oil brush keeps crust crisp but avoid over-oiling, just a thin layer. Air fryer basket should be spaced; overcrowding steams, not crisps. Turning chicken halfway ensures even color and cooking. Bake times vary by air fryer model, monitor and adjust if browning too fast or slow. Assemble burgers just before eating to prevent soggy buns. Blue cheese sauce can be made ahead, flavors meld better if chilled. Pickled onions give brightness but too much and overpower. Serve with fries or salad. Clean basket promptly after to avoid residue buildup. Chicken internal temperature target 74°C (165°F).
Chef's Notes
- 💡 Crispy texture matters. Crushed rice cereal works best. Not too fine, not too big. Aim for irregular shapes. Good coverage on chicken helps. Oil brushed on gives shine and texture. Don’t overdo it, a thin layer is just right.
- 💡 Pickling onions sounds fancy. But it's quick. Microwave method saves time. Let soak at room temp if not in a rush. Balances richness in burgers. Red onions are crisp, zesty. Ideal for those who want some bite.
- 💡 Make sauces ahead. Blue cheese dip improves with time. Keep in fridge for richer taste. Buffalo sauce simmers to reduce. This thickens it, richer flavor develops. Brush after cooking for best results. Great contrast to chicken.
- 💡 Don’t overcrowd air fryer. Spaces between pieces ensure crisping happens. Steam ruins the crunch. Keep an eye on temperature. Flip halfway for even cooking. Adjust time as needed for doneness. Internal temp should hit 74°C.
- 💡 Assemble right before serving. Leaves stay crisp. Don’t layer too early or buns get soggy. Stack on sauce, then chicken. Finish with extra blue cheese crumbles for visual appeal. This ensures presentation and flavor balance.
Kitchen Wisdom
How do I cook chicken thighs really crispy?
Use good coating. Press cereal into meat firmly. Thin oil layer on. Air fry on high temp. Flip halfway for best results. Monitor closely for browning.
Can I use chicken breasts instead?
Yes but thighs hold flavor better. Breasts are drier often. Adjust cooking time too. Thinner meat cooks faster. Make sure they stay juicy.
What to serve with these burgers?
Fries are classic partner. Salad adds freshness. Pickled veggies brightens up plate. Or just eat them plain. They stand on their own.
How do I store leftovers?
Keep in airtight container, fridge. Good for up to three days. To reheat, air fry briefly. Crunch might be less, but still tasty. Can freeze too but not ideal for crispiness.
