Southern Fried Chicken Burgers (Printable)
Crispy Southern-spiced chicken thighs in soft buns with tangy slaw and pickles
# 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
→ Slaw
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
→ To Serve
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. Submerge chicken thighs completely and marinate for 20 minutes or overnight refrigerated.
02 - Combine flour, cornstarch, salt, paprika, cayenne, onion powder, and garlic powder in a large bowl, mixing thoroughly.
03 - Lift chicken from marinade, allowing excess to drip off. Press each piece firmly into flour mixture, coating completely and evenly. Transfer to wire rack.
04 - Pour vegetable oil 1 inch deep in heavy skillet or Dutch oven. Heat to 350°F.
05 - Cook chicken in batches, 5 to 7 minutes per side, until golden brown, crispy, and internal temperature reaches 165°F. Drain on wire rack.
06 - Toss cabbage, carrot, mayonnaise, vinegar, salt, and pepper together until evenly coated.
07 - Lightly toast buns if desired. Spread mayonnaise on bottom bun, layer lettuce, fried chicken, slaw, and pickles. Top with remaining bun half.
08 - Serve immediately while chicken remains hot and crispy.
# Expert Hacks:
01 -
- The cornflour in the coating creates an extra shattering crunch that keeps people coming back for seconds
- Buttermilk makes the chicken impossibly tender while taming the heat from the cayenne
02 -
- Letting the dredged chicken rest for 5 minutes before frying prevents the coating from sliding off
- A wire rack is better than paper towels for draining because air circulates keeping the crust crisp
03 -
- Pound the thicker end of each thigh slightly so they cook evenly
- Sprinkle a pinch of salt on the chicken immediately after frying while its still hot