Southern Fried Chicken Burgers (Printable)
Crispy buttermilk fried chicken thighs with tangy cabbage slaw and pickles on soft 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 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 & pepper, to taste
→ To Serve
21 - 4 soft burger buns
22 - 8 dill pickle slices
23 - 2 tbsp mayonnaise (optional)
24 - Lettuce leaves (optional)
# How To Make:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl. Add chicken thighs, ensuring full coating. Marinate for at least 20 minutes, or overnight in refrigerator for optimal flavor penetration.
02 - Combine flour, cornstarch, salt, paprika, cayenne pepper, onion powder, and garlic powder in a large bowl. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring a thick, even coating. Transfer coated pieces to 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, maintaining consistent temperature throughout cooking.
05 - Fry chicken in batches for 5-7 minutes per side until golden brown and crispy. Verify doneness with an internal temperature of 165°F. Drain on wire rack or paper towels.
06 - Combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Mix thoroughly until vegetables are evenly coated.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom bun, layer with lettuce (if using), fried chicken thigh, slaw, and pickle slices. Top with remaining bun half.
08 - Serve immediately while chicken is hot and crispy for optimal texture and flavor.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the cornflour in the coating creates this shatteringly crisp crust that stays crunchy even under slaw
- Everything can be prepped ahead and the chicken just needs a quick fry when people are already hovering around the kitchen asking if its ready
02 -
- Do not overcrowd the pan because dropping the temperature too much results in greasy chicken that does not crisp properly
- Letting the chicken rest on a wire rack instead of paper towels keeps that crust you worked so hard to achieve from getting steamy and soft
03 -
- Pat the chicken mostly dry before dredging but leave enough marinade on the surface to help the coating adhere
- Keep your oil temperature steady and do not be afraid to adjust the heat between batches