Ultra Crunchy Fried Chicken Burger (Printable)
Golden crispy chicken thigh with craggy coating, fresh veggies, and spicy mayo on toasted brioche bun.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ Coating
08 - 1½ cups all-purpose flour
09 - ½ cup cornstarch
10 - 2 teaspoons paprika
11 - 1 teaspoon baking powder
12 - 1 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
→ Frying
15 - 4 cups vegetable oil for deep frying
→ Burger Assembly
16 - 4 brioche or potato burger buns, split
17 - 4 lettuce leaves
18 - 4 slices ripe tomato
19 - 8 slices dill pickle
20 - 4 tablespoons mayonnaise
21 - 2 teaspoons hot sauce, optional
# How To Make It:
01 - Whisk together buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper in a large bowl. Submerge chicken thighs completely, cover, and refrigerate for 2 hours or overnight.
02 - Combine flour, cornstarch, paprika, baking powder, cayenne pepper, salt, and black pepper in a shallow dish.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F.
04 - Lift chicken from marinade, letting excess drip off. Press each piece firmly into flour mixture, coating completely and creating a thick, craggy layer.
05 - Lower coated chicken into hot oil carefully. Fry 6 to 8 minutes per piece, turning once, until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Lightly toast cut sides of burger buns until golden.
07 - Blend mayonnaise with hot sauce in a small bowl for spicy mayo variation.
08 - Spread mayonnaise on bottom buns. Layer lettuce, fried chicken, tomato slices, and pickles. Crown with top buns and serve immediately.
# Expert Suggestions:
01 -
- The cornstarch in the coating creates that shattering crunch people drive across town for
- Buttermilk keeps the chicken impossibly juicy under all that crispy goodness
- Everything comes together in under an hour for a serious weekend feast
02 -
- Oil temperature drops when you add cold chicken so give it time to recover between batches
- The coating looks pale before frying but transforms into deep golden in the hot oil
- Patting chicken dry before the final flour dip prevents soggy spots
03 -
- Double coating means dip back in buttermilk then flour again before frying
- Seasoning the flour mixture not the meat gives you even flavor distribution