Southern Fried Chicken Burgers (Printable Version)
Crispy buttermilk-marinated chicken with zesty slaw and pickles on toasted 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 & 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 Steps:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl until fully combined. Add chicken thighs, turning to coat completely. Cover and marinate for at least 20 minutes, or refrigerate overnight for maximum 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 throughout the flour.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each thigh firmly into the flour mixture, ensuring a thick, even coating on all sides. Place coated pieces on a wire rack for 5 minutes to set the crust.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch. Heat to 350°F, maintaining steady temperature throughout cooking.
05 - Working in batches, place chicken thighs in hot oil without overcrowding. Fry for 5 to 7 minutes per side until golden brown and crispy, or until internal temperature reaches 165°F. Transfer to wire rack to drain excess oil.
06 - Toss shredded cabbage, grated carrot, mayonnaise, and apple cider vinegar in a medium bowl. Season with salt and pepper to taste. Mix until vegetables are evenly coated.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom halves, add lettuce leaves, top with fried chicken thighs, pile slaw on chicken, add pickle slices, and cover with bun tops.
08 - Serve immediately while chicken remains hot and slaw stays crisp.
# Helpful Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender, like it's been brining for days when it's really just 20 minutes of magic
- That shattering crunch when you bite into the coating is something dreams are made of, and the slaw cuts right through the richness
02 -
- Do not skip the wire rack step because draining on paper towels makes the bottom crust soggy from trapped steam
- Letting the chicken rest on the rack for at least 5 minutes keeps that crunch intact instead of getting steamy soft inside the bun
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge about 30 minutes before frying
- Sprinkle a little extra salt on the chicken the second it comes out of the oil while it is still hot