Southern Fried Chicken Burgers (Printable)
Golden, spice-crusted chicken thighs with crisp cabbage slaw and tangy pickles in toasted buns.
# What You'll 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 all-purpose 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
→ Coleslaw
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
→ Burger Assembly
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tbsp mayonnaise
24 - Lettuce leaves
# How to Make It:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl until combined. Submerge chicken thighs completely in the marinade. Refrigerate for at least 20 minutes, preferably overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne pepper, onion powder, and garlic powder in a large bowl. Stir thoroughly to distribute spices evenly throughout the flour mixture.
03 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring complete coverage on all sides. Shake off excess coating and arrange on a wire rack.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch. Heat oil to 350°F, monitoring with a thermometer to maintain consistent temperature throughout frying.
05 - Carefully place chicken pieces in hot oil without overcrowding. Fry for 5 to 7 minutes per side until golden brown and crispy. Verify internal temperature reaches 165°F. Transfer to wire rack to drain excess oil.
06 - Toss shredded cabbage and grated carrot in a bowl. Add mayonnaise and apple cider vinegar, mixing until vegetables are evenly coated. Season with salt and pepper to taste. Refrigerate until assembly.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom halves. Layer with lettuce leaves, fried chicken thighs, coleslaw, and pickle slices. Cover with top bun and press gently.
08 - Arrange burgers on serving plates and serve immediately while chicken remains hot and coating stays crispy.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender and juicy inside
- That double dredge in flour and cornflour gives you shattering crisp skin that actually stays crunchy
02 -
- Letting the dredged chicken rest on a wire rack for 10 minutes before frying helps the coating set and actually stick to the meat
- Your oil will drop in temperature when you add cold chicken, so adjust the heat between batches to maintain 350°F
03 -
- Pound your chicken thighs to an even thickness so they all cook at the same rate
- Sprinkle a little extra salt on the chicken right when it comes out of the fryer while the oil is still hot