Southern Fried Chicken Burgers

The first time I made these Southern fried chicken burgers, my kitchen filled with that unmistakable perfume of sizzling spices and hot oil that immediately makes your stomach growl. My roommate appeared in the doorway like magic, drawn by the scent, asking what smelled so incredible. That night we ate standing up at the counter because nobody wanted to wait long enough to set the table properly.

Last summer I made these for a backyard gathering and watched the most skeptical guest go back for seconds before anyone else had finished their first burger. Something magical happens when hot crispy chicken meets cool creamy slaw and sharp pickles all stacked together.

Ingredients

• Chicken thighs: The dark meat stays juicy during frying and has so much more flavor than breasts would
• Buttermilk: This is the secret to tenderizing the meat and helping the coating stick perfectly
• Cornflour: Adding this to your flour mix creates that extra crunch we all chase in fried chicken
• Hot sauce: A little heat in the marinade goes a long way toward building layers of flavor
• Cabbage: Fresh shredded cabbage makes all the difference for slaw that stays crisp not soggy
• Pickle slices: Do not skip these, they provide the acid that cuts through the richness

Instructions

Marinate the chicken:

Whisk buttermilk, hot sauce, salt, pepper, garlic powder and paprika until combined. Add chicken thighs and turn to coat completely. Let it sit for at least 20 minutes though overnight is even better.

Make the coating:

In a separate large bowl combine flour, cornflour, salt, paprika, cayenne, onion powder and garlic powder. Mix everything well so the spices are evenly distributed throughout.

Dredge the chicken:

Lift chicken from the marinade and let excess drip off. Press each piece firmly into the flour mixture until thickly coated on all sides. Place on a wire rack while you heat the oil.

Heat the oil:

Pour about 2 to 3 cm of vegetable oil into a deep skillet or Dutch oven. Bring it to 175°C, which usually takes about 5 to 8 minutes over medium high heat.

Fry until golden:

Cook chicken in batches for 5 to 7 minutes per side. You are looking for deep golden brown and crispy with an internal temperature of 74°C. Drain on a wire rack.

Make the slaw:

Toss shredded cabbage, grated carrot, mayonnaise, vinegar, salt and pepper in a bowl. Mix until everything is well combined and coated.

Assemble the burgers:

Toast the buns if you like. Spread mayo on the bottom bun then layer lettuce, fried chicken, slaw and pickles. Top with the other bun half.

Serve hot:

These are best eaten immediately while the coating is still super crispy and the chicken is piping hot.

Save to Pinterest

These burgers have become my go to for feeding a crowd because they are impossible not to love. The combination of textures and flavors just works every single time.

Getting That Perfect Crunch

The key to restaurant style crunch is letting your coated chicken rest on a wire rack before frying. This drying period lets the coating set up so it fries up incredibly crispy instead of falling off in the oil.

Making Slaw Ahead

You can make the slaw up to 4 hours ahead and keep it refrigerated. Just give it a quick stir before serving to redistribute any dressing that settled at the bottom.

Serving Suggestions

These Southern fried chicken burgers are fantastic served alongside crispy french fries or sweet potato fries. A cold lager or glass of sweet tea balances the rich flavors perfectly.

• Extra hot sauce on the side for heat lovers
• Coleslaw can be made spicier with diced jalapeños
• Leftover fried chicken makes amazing sandwiches the next day

Save to Pinterest

There is something deeply satisfying about biting into one of these burgers, hearing that crunch and tasting all those layers of flavor.

Recipe Questions

→ How long should I marinate the chicken?

Marinate the chicken thighs for at least 20 minutes, but for the best flavor and tenderness, let them soak in the buttermilk mixture overnight in the refrigerator. The longer marinade helps break down the proteins and infuses the meat with spices.

→ Can I use chicken breasts instead of thighs?

Absolutely. Pound boneless chicken breasts to an even thickness before marinating. Keep in mind that breasts cook faster than thighs, so reduce frying time to 4-5 minutes per side and check for an internal temperature of 74°C (165°F).

→ What oil temperature is best for frying?

Maintain your oil at 175°C (350°F) throughout frying. If the oil is too cool, the coating will become soggy; if too hot, the outside burns before the chicken cooks through. Use a kitchen thermometer for accuracy.

→ How do I keep the coating crispy?

Place the dredged chicken on a wire rack for 10-15 minutes before frying to let the coating set. After frying, drain on a wire rack rather than paper towels to prevent steam from softening the crust. Serve immediately for maximum crunch.

→ Can I make the slaw ahead of time?

Yes, prepare the slaw up to 4 hours in advance and refrigerate. The cabbage will soften slightly and flavors will meld together. Give it a quick toss before assembling the burgers.