Southern Fried Chicken Burgers (Printable)
Crispy buttermilk chicken 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 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)
# Steps:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl. Submerge chicken thighs completely in the marinade. 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 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 to create a thick, even coating. Shake off excess and arrange on a wire rack.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry chicken in batches, cooking 5-7 minutes per side until golden brown and crispy. Verify internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
06 - Toss shredded cabbage and grated carrot with mayonnaise and apple cider vinegar. Season with salt and pepper to taste. Mix until vegetables are evenly coated.
07 - Lightly toast burger buns if desired. Spread mayonnaise on bottom bun, layer with lettuce, fried chicken, slaw, and pickle slices. Top with remaining bun half.
08 - Serve immediately while chicken remains hot and crispy for best texture and flavor.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender, almost falling apart under that crunch
- That slaw cuts right through the richness, turning what could be heavy into something you want to eat forever
02 -
- Oil temperature is everything, too hot and the outside burns before the inside cooks, too cool and you get greasy chicken
- Letting the chicken rest on a wire rack keeps it crisp while you finish the rest
03 -
- Double the slaw recipe because people will ask for extra on the side
- Season every single layer as you build the burger, including the lettuce