Southern Fried Chicken Burgers (Printable View)
Golden crispy chicken thighs with tangy slaw and pickles on soft buns
# What You 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
# How-To Steps:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl until thoroughly combined. Submerge chicken thighs completely in the mixture. Cover and refrigerate for at least 20 minutes, or overnight for optimal flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne pepper, onion powder, and garlic powder in a large shallow bowl. Whisk together until spices are evenly distributed throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each thigh in the flour mixture, pressing firmly to adhere a thick, even coating. Shake off excess and place coated pieces on a wire rack.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet or Dutch oven. Heat oil to 350°F, maintaining temperature throughout frying process for optimal crispiness.
05 - Fry chicken in batches without overcrowding the pan. Cook for 5 to 7 minutes per side until golden brown and crispy, or until internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
06 - Toss shredded cabbage and grated carrot in a bowl. Add mayonnaise, apple cider vinegar, salt, and pepper. Mix until vegetables are evenly coated. Adjust seasoning to taste.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom buns, layer with lettuce, fried chicken thigh, coleslaw mixture, and pickle slices. Top with remaining bun halves and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade works magic while you Netflix binge making the chicken impossibly tender
- Cornflour in the coating creates this shatteringly crisp shell that stays crunchy even under slaw
02 -
- Letting chicken sit on a wire rack after dredging helps the coating set better than going straight into oil
- Room temperature oil heats unevenly so your first batch might cook faster than you expect
03 -
- Sprinkle extra salt on chicken immediately after frying while the oil is still glistening
- Cayenne adjustment is personal taste so start with half and add more in the coating if you love heat