Southern Fried Chicken Burgers (Printable)
Golden crispy fried chicken thighs with tangy slaw in soft burger 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 cornflour (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 It:
01 - Whisk buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl. Add chicken thighs, ensuring full coating. Marinate at least 20 minutes (up to overnight refrigerated for optimal results).
02 - Combine flour, cornflour, salt, paprika, cayenne, onion powder, and garlic powder in a large bowl, mixing thoroughly.
03 - Remove chicken from marinade, allowing excess to drip off. Press each piece into flour mixture, ensuring thick, even coating. Place on wire rack.
04 - Pour 1 inch vegetable oil into deep skillet or Dutch oven. Heat to 350°F.
05 - Fry chicken in batches 5-7 minutes per side until golden, crisp, and cooked through (internal temperature reaches 165°F). Drain on wire rack or paper towels.
06 - Combine cabbage, carrot, mayonnaise, vinegar, salt, and pepper in a bowl. Mix until well incorporated.
07 - Toast buns lightly if desired. Spread mayonnaise on bottom bun, add lettuce (optional), fried chicken thigh, slaw, pickle slices, and top bun.
08 - Serve immediately while hot and crispy.
# Expert Suggestions:
01 -
- The buttermilk marinade keeps the chicken juicy while the coating gets impossibly crispy
- That tangy slaw cuts through the richness like nobody's business
- These burgers hit that perfect sweet spot between fancy and finger-licking good
02 -
- Letting the chicken rest on a wire rack keeps it crispy instead of getting soggy on paper towels
- Marinating overnight makes a huge difference in flavor penetration
- Crowding the pan drops the oil temperature and makes for greasy chicken
03 -
- Pound the thighs slightly to an even thickness so they cook at the same rate
- Sprinkle a little extra salt on the chicken right after frying for maximum flavor