Southern Fried Chicken Burgers (Print Version)
Crispy fried chicken thighs with Southern spices, tangy slaw, and pickles on soft buns.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 tsp hot sauce
04 - 1 tsp salt
05 - 1/2 tsp black pepper
06 - 1/2 tsp garlic powder
07 - 1/2 tsp paprika
→ Coating
08 - 1 1/4 cups plain flour
09 - 1/4 cup cornstarch
10 - 1 tsp salt
11 - 1 tsp paprika
12 - 1/2 tsp cayenne pepper
13 - 1/2 tsp onion powder
14 - 1/2 tsp garlic powder
15 - Vegetable oil, for frying
→ Slaw
16 - 1 cup finely shredded cabbage
17 - 1 small carrot, grated
18 - 2 tbsp mayonnaise
19 - 1 tsp apple cider vinegar
20 - Salt and pepper, to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tbsp mayonnaise
24 - Lettuce leaves
# Directions:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl until combined. Submerge chicken thighs completely in the mixture. Marinate for 20 minutes minimum, or refrigerate overnight for optimal flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne pepper, onion powder, and garlic powder in a large bowl. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each thigh firmly into the flour mixture, ensuring complete coverage. Shake off loose flour and arrange coated pieces on a wire rack.
04 - Pour vegetable oil to 1-inch depth in a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying process.
05 - Working in batches, carefully place chicken in hot oil. Fry for 5 to 7 minutes per side until golden brown and crispy, reaching internal temperature of 165°F. Transfer to wire rack or paper towels to drain.
06 - Combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Toss until vegetables are evenly coated. Adjust seasoning to taste.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom bun, layer with lettuce, place fried chicken on top, add slaw and pickle slices, and finish with top bun.
08 - Serve immediately while chicken remains hot and crispy, with slaw providing cool contrast.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender and juicy inside
- That cornflour trick in the coating creates shatteringly crisp skin that actually stays crunchy
02 -
- Letting the chicken rest on a wire rack after frying keeps that crunch intact while paper towels make it soggy
- Getting the oil temperature right is everything, too cold and you get grease, too hot and you burn the coating
03 -
- Season your flour mixture generously, undersalted coating is the biggest mistake home cooks make
- Use a meat thermometer instead of guessing, there is nothing worse than cutting into undercooked chicken