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P. Terry's

Spicy Crispy Chicken Burger

    Unusually, P. Terry’s chicken burgers are made from ground chicken breast shaped into a patty, then coated in buttermilk and panko. This one adds pepper jack, pickles, spicy mayo and hot sauce. It is crunchy with a steady heat, and it eats more like a burger than a fried fillet sandwich.

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    The story

    Almost every chicken burger in fast food is a whole muscle — a breast or a thigh, breaded and fried. P. Terry’s grinds the breast and forms a patty instead, which is a more expensive way to do it and changes how it eats: the texture goes even and soft rather than fibrous, so the crust and the sauce carry the whole thing. It fits a place that opened in Austin in 2005 as a deliberate argument with the drive-thru across the road, with a short menu it could afford to make properly.

    What’s inside

    Make it at home

    There is no copycat of the Spicy Crispy Chicken Burger yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.

    Variations

    The Spicy Crispy Chicken Burger, taken somewhere it was never meant to go.

    Similar burgers at other chains

    Built around the same things as the Spicy Crispy Chicken Burger.

    More from P. Terry's

    About P. Terry's

    • United States
    • Since 2005
    • $

    Patrick and Kathy Terry opened their first burger stand on 5 July 2005 at South Lamar and Barton Springs Road in Austin, right across from a McDonald’s. The name came from a party, where a guest said “Bye, P. Terry” to tell Patrick apart from the host, who was also called Patrick. The retro building was modelled on Mack Eplen’s, an old drive-in chain from Patrick’s hometown of Abilene.

    Just under forty locations, all in Texas, in Austin, San Antonio and Houston.

    The full P. Terry's burger menu and story →

    Not affiliated with P. Terry's. Trademarks belong to their owners.