Prepare the Marinade

In a large bowl, whisk together buttermilk, egg, salt, garlic powder, black pepper, paprika, and chili powder until fully combined.

Add the chicken breasts (cut in half) to the marinade, making sure they are completely submerged.

Cover and refrigerate for at least 2 hours (or overnight for more flavor infusion).

2. Prepare the Flour Mix

In a shallow bowl, combine flour, cornstarch, salt, garlic powder, chili powder, paprika, oregano, Cajun seasoning, and black pepper. Mix until everything is evenly distributed.

3. Dredge the Chicken

Once the chicken has marinated, remove it from the buttermilk mixture.

Coat each piece of chicken thoroughly in the flour mix, pressing gently to ensure the flour sticks. Set aside on a plate or tray.

4. Fry the Chicken

Heat vegetable oil in a large frying pan or deep fryer over medium-high heat. The oil should be hot enough that a drop of flour sizzles when it hits the surface.

Fry the chicken in batches (if necessary) for about 4-5 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C).

Once done, remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.

5. Make the Spicy Mayo

In a small bowl, whisk together mayonnaise, sriracha, garlic powder, chili powder, black pepper, and a pinch of salt. Adjust the spice level to your liking by adding more sriracha if you prefer extra heat.

6. Assemble the Chicken Burgers

Toast your burger buns lightly if desired.

Spread a generous amount of spicy mayo on the bottom half of each bun.

Place the crispy chicken on top, then add any additional toppings such as lettuce, tomato, or pickles.

Top with the other half of the bun, and your extra crispy chicken burger is ready to serve!