Southern Fried Chicken Burgers (Printable version)
Golden crispy chicken thighs with tangy slaw and pickles on soft buns.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
→ Coating
08 - 1 1/4 cups all-purpose flour
09 - 1/4 cup cornstarch
10 - 1 teaspoon salt
11 - 1 teaspoon paprika
12 - 1/2 teaspoon cayenne pepper
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon garlic powder
15 - Vegetable oil for frying
→ Slaw
16 - 1 cup finely shredded cabbage
17 - 1 small carrot, grated
18 - 2 tablespoons mayonnaise
19 - 1 teaspoon apple cider vinegar
20 - Salt and pepper to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tablespoons mayonnaise
24 - Lettuce leaves
# Directions:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl until thoroughly combined. Add chicken thighs, turning to coat completely. Cover and refrigerate for at least 20 minutes or overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne pepper, onion powder, and garlic powder in a large bowl. Whisk until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring thick, even coating on all sides. Place coated pieces on a wire rack.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch. Heat to 350°F over medium-high heat.
05 - Working in batches to avoid overcrowding, fry chicken for 5 to 7 minutes per side until golden brown and crispy. Internal temperature should reach 165°F. Transfer to wire rack or paper towels to drain.
06 - Toss shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper in a bowl until cabbage is evenly coated.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom bun, layer lettuce, fried chicken thigh, slaw, and pickle slices. Top with remaining bun half.
08 - Serve immediately while chicken is hot and coating remains crispy.
# Expert advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that legendary shatter crisp crust everyone talks about
- That cool tangy slaw cuts right through the rich fried chicken creating the perfect bite balance
02 -
- Letting the coated chicken rest on a wire rack for 10 minutes before frying helps the coating adhere better
- Oil temperature matters too much, use a thermometer to avoid soggy greasy chicken
03 -
- Pound your chicken thighs to an even thickness so they all cook at the same rate
- Keep your oil at 175°C consistently for the most consistent crispy results